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baked chicken meatballs on a sheet pan with a spoon

Baked Chicken Meatballs

These Baked Chicken Meatballs could not be easier, made with ground chicken and just a few pantry staples but they are SO flavorful and are delicious to eat plain, or in your favorite entrees!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 304kcal
Author Tiffany


  • 1 pound ground chicken see note
  • 1 large egg
  • 1 cup panko breadcrumbs
  • 1 teaspoon Italian seasoning or Herbs de Provence
  • 1 tablespoon minced garlic
  • 1 teaspoon onion powder
  • 2 tablespoons olive oil
  • ¼-½ teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • ½ teaspoon cracked black pepper or 1/4 teaspoon ground black pepper


  • Preheat oven to 425 degrees and grease a rimmed baking sheet.
  • In a large bowl combine ground chicken, egg, panko, Italian seasoning/Herbs de Provence, garlic, onion powder, olive oil, salt, and pepper.
  • Mix ingredients well (I do this by hand).
  • Scoop mounds of the chicken mixture into your hands, then roll in your palms to shape into a ball.
  • Place chicken meatballs at least 2 inches apart on prepared baking sheet.
  • Bake for 15-20 minutes until outside is browned. Allow to cool slightly before serving plain, or in your favorite entrees.


Protein substitutions: you can easily swap the ground chicken for ground turkey, beef, or pork!
How to serve: these meatballs are amazing plain, straight from the oven! They go great with marinara, alfredo, or gravy. I also love to serve them in curry, pasta, with Asian noodles, or with this sauce over rice or couscous


Calories: 304kcal | Carbohydrates: 12g | Protein: 23g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 778mg | Potassium: 652mg | Fiber: 1g | Sugar: 1g | Vitamin A: 97IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg