Chicken Meatballs

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These flavorful chicken meatballs are easy to make either in the oven or on the stovetop, and can be served in many different ways!

Chicken Meatballs garnished with parsley with a bowl of marinara sauce for dipping

Meatballs are a staple meal in our home – and we eat some variety, whether it’s classic homemade meatballs, Greek meatballs, or these chicken meatballs – at least once a week for dinner.

This chicken meatball recipe is easy to make with a handful of simple ingredients in less than 30 minutes. You can cook them on the stovetop or bake them in the oven, and they can be served in so many ways!

chicken meatballs cut in half so you can see the texture inside

Chicken Meatballs: Ingredients & Substitutions

overhead photo of the ingredients in this Chicken Meatballs recipe
  • Ground chicken. If you’re looking to make a different kind of meatball, try these classic homemade meatballs or healthy turkey meatballs).
  • Whole milk. 2% milk, half and half or cream can be used in place of whole milk.
  • Worcestershire Sauce. In a pinch you could substitute BBQ sauce or omit it all together.
  • Breadcrumbs. For a different binding agent use quick-cooking oats or oat flour.
  • Parmesan cheese. I don’t suggest omitting or substituting the parmesan.
  • Garlic/Onion powder. you can use minced garlic and finely minced onion (1 Tablespoon each) in place of the powders.
Chicken Meatballs on top of spaghetti with marinara sauce

How to make Chicken Meatballs

We’ll walk through making this chicken meatballs recipe in two ways: 1) on the stovetop and 2) baked in the oven. Don’t forget to watch the video!

Make the chicken meatball mixture:

Begin this recipe by making the meatball mixture. Combine ground chicken, egg, milk and Worcestershire sauce in a large bowl.

two photos showing How to Make Chicken Meatballs - combining the wet ingredients

Then add the breadcrumbs, parmesan cheese, garlic powder, onion powder, sea salt, and pepper and stir until evenly distributed.

two photos showing How to Make Chicken Meatballs - adding dry ingredients

Next, use a small cookie scoop or measuring spoon and measure out 1 Tablespoon portions of the chicken meatball mixture.

portioning out the chicken meatball mixture with a metal scoop

Then roll it into balls with your hands.

two photos showing how to roll chicken meatballs into balls

To cook on the stovetop:

If you prefer to cook the chicken meatballs on the stovetop, being by heating 1-2 tablespoons of olive oil in a nonstick fry pan over medium heat.

olive oil in a skillet

Then, add half of the meatballs (12) and cover.

Cook, covered, on one side for 4-5 minutes or until they are golden-brown.

chicken meatballs cooking in olive oil in a skillet

Remove lid and flip the chicken meatballs. Cook for another 4-5 minutes until they are golden brown and the internal temperature is 160 degrees F.

cooked chicken meatballs in a skillet

To bake in the oven

If you’d prefer to make baked chicken meatballs, preheat the oven to 400 degrees F. Then, grease a large baking sheet and set it aside.

two photos showing a baking pan greased with olive oil

Then, put the rolled chicken meatballs on a greased baking sheet evenly spread out.

chicken meatballs rolled and evenly spaced on a greased baking sheet

Next, bake the chicken meatballs in the preheated oven for 10-15 minutes or until they reach an internal temperature of 160 degrees F.

two photos showing chicken meatballs baked on a baking sheet

Serve

I make these chicken meatballs often when my babies are learning how to eat solid foods. Meat is difficult for them to chew, but meatballs are soft and yummy and easy for little eaters to enjoy!

Chicken Meatballs garnished with parsley

For adults and people who don’t have trouble chewing meat (haha, this is how my brain works after spending 12 years having 6 kids), here are some delicious serving suggestions:

Chicken Meatballs being dipped into a bowl of marinara sauce with a fork

Store

Store leftover chicken meatballs in an airtight container in the refrigerator for 3-5 days.

Freeze

Or you can freeze the chicken meatballs:

  1. Place the baked chicken meatballs in an even layer on a baking sheet.
  2. Flash-freeze in the freezer until hardened.
  3. Transfer to an airtight container and freeze for up to two months.
  4. Thaw them covered in an oven set to warm or by simmering them them in your favorite sauce.
Chicken Meatballs being dipped into a bowl of marinara sauce with a fork

Recipe FAQs

Why are my chicken meatballs tough?

If you follow this recipe exactly you definitely should not end up with tough chicken meatballs because of all the moisture in the recipe. However, if you over-bake them the meatballs can be tough.

How do you keep chicken meatballs from falling apart?

This recipe holds together very well. Make sure to grease the skillet or baking dish very well with olive oil so they do not stick.

Is it better to cook chicken meatballs in sauce or oven?

I prefer to bake or fry them in a skillet to seal in the moisture and brown the outside (which adds to the flavor).

Chicken Meatballs garnished with parsley

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Chicken Meatballs Recipe

Laura
These flavorful chicken meatballs are easy to make either in the oven or on the stovetop, and can be served in many different ways!
5 from 4 votes
Course Appetizer, Main Course
Cuisine American, Italian
Servings 28 Meatballs
Calories 38
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes

Ingredients 
 

Instructions 

  • Make the meatball mixture:
  • In a large bowl combine ground chicken, egg, milk, and Worcestershire sauce.
  • Add breadcrumbs, parmesan cheese, garlic powder, onion powder, sea salt, and pepper and stir until evenly distributed.
  • Use a small cookie scoop or measuring spoon and measure out 1 Tablespoon portions of the chicken meatball mixture, then roll it with your hands.

To cook on the stovetop:

  • Add 1-2 TBS olive oil to a nonstick fry pan and turn heat to medium.
  • Add half of the chicken meatballs (12) and cover.
  • Cook, covered, on one side for 4-5 minutes or until they are golden-brown.
  • Remove lid and flip the meatballs. Cook for another 4-5 minutes until meatballs are golden brown and the internal temperature is 160 degrees F.

To bake in the oven:

  • Preheat oven to 425 degrees F. Grease a large baking sheet, set aside.
  • Place the chicken meatballs on a greased baking sheet evenly spread out.
  • Bake in preheated oven for 10-15 minutes or until they reach an internal temperature of 160 degrees F.
  • Serve with pasta sauce, over noodles, etc.

Video

Notes

Ingredient Substitutions & Notes
  • Ground chicken. If you’re looking to make a different kind of meatball, try these classic homemade meatballs or healthy turkey meatballs).
  • Whole milk. 2% milk, half and half or cream can be used in place of whole milk.
  • Worcestershire Sauce. In a pinch you could substitute BBQ sauce or omit it all together.
  • Breadcrumbs. For a different binding agent use quick-cooking oats or oat flour.
  • Parmesan cheese. I don’t suggest omitting or substituting the parmesan.
  • Garlic/Onion powder. you can use minced garlic and finely minced onion (1 Tablespoon each) in place of the powders.
Store
Store any leftover chicken meatballs in an airtight container in the refrigerator for 3-5 days.
Freeze
Or you can freeze the chicken meatballs:
  1. Place the baked chicken meatballs in an even layer on a baking sheet.
  2. Flash-freeze in the freezer until hardened.
  3. Transfer to an airtight container and freeze for up to two months.
  4. Thaw them covered in an oven set to warm or by simmering them them in your favorite sauce.

Nutrition

Serving: 1meatball | Calories: 38kcal | Carbohydrates: 2g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 21mg | Sodium: 90mg | Potassium: 100mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 18IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 4 votes (3 ratings without comment)

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