These are the most delicious baked chicken meatballs I’ve ever had! Packed with flavor, baked, and then brushed with a lemony garlic herb butter for even more flavor, they’re lighter-tasting than many meatball recipes. Enjoy them with your favorite pasta, zucchini noodles, in a soup, or all on their own! You won’t regret making a double batch and freezing half for a future meal.
One reader, Sarah, commented: “I can’t believe I waited so long to try this! I have been using Sally’s sweet recipes for years and only today tried out these meatballs. SO GOOD! Soft, perfect flavor, and a crowd pleaser. ★★★★★”
Another reader, Shannon, commented: “I almost couldn’t believe how tasty these were… Loved the garlic and herbs. Tons of flavor. The garlic butter was delicious. I also made the zucchini noodles for the first time and loved them! All four kids and my husband loved them, too… ★★★★★“
While I’ve become an expert at blocking out the temptation that comes along with the constant presence of sweet baked goods in my kitchen (hazard of the job!), a new temptation has been calling my name from the refrigerator, in the form of these savory baked chicken meatballs.
Lunch, dinner—I’ve been all about this chicken meatball recipe. I’ve been making some variation of them for years, but this recipe you see below is my favorite, and my family (kids included!) enjoy them too. Pair with spiralized zucchini noodles tossed in a zingy lemon-herb butter, and you have a super springy, fresh-tasting main dish that’s a far cry from the heavier meals we typically crave in the winter months.
Why This Will Be Your New Favorite Chicken Meatball Recipe
- No cooking apart from 20 minutes in the oven—just mix, shape, and bake.
- Lemony, garlicky, herby butter “sauce” is a fresh, flavorful finishing touch.
- Delicious on their own, or smothered in a marinara or pesto sauce.
- You can swap ground turkey for the chicken, if preferred.
- Make them gluten free by using GF bread crumbs.
- You can also shape them as patties, and grill them to make chicken burgers.
Best Ingredients to Use & Why
The ingredients for the meatballs are similar to the burger patties in my caprese pesto chicken burgers recipe.
- Ground Chicken: Or use ground turkey, if you can’t find ground chicken.
- Egg: 1 egg works to bind the ingredients together.
- Olive Oil: For flavor and moisture.
- Worcestershire Sauce: Just a small amount provides big flavor, just as it does in crab cakes, black bean burgers, and beer cheese dip. Versatile!
- Breadcrumbs: Another binding agent. You can use panko, regular, whole wheat, Italian seasoned, homemade using croutons, or even gluten free.
- Grated Parmesan Cheese: More delicious flavor! Feel free to omit.
- Garlic: Mince 4–5 cloves; you’ll use some in the meatballs and some in the garlicky herb butter sauce.
- Seasonings: Salt, pepper, onion powder, dried oregano, and fresh parsley flavor these chicken meatballs from the inside out.
And, optional… a red pepper flake garnish for some kick!
How to Make Baked Chicken Meatballs
The first step is to simply mix all the ingredients together. Yep, all together all at once, in 1 bowl! You can use a big spoon or silicone spatula for this.
Scoop a portion of the mixture (about 2 Tablespoons’ worth, or 30–35g) and roll/shape into a ball with your hands. This part can get a little messy, so have some paper towels nearby to wipe your hands as needed. Or do what I do and have someone spray your hands with nonstick cooking spray before you begin!
Do I Need to Pre-Cook These Chicken Meatballs?
No. Unlike with many homemade meatball recipes, like these crockpot turkey meatballs or slow cooker BBQ meatballs, there’s no searing/stovetop step in this baked chicken meatball recipe. You can place the shaped meatballs right on a lined baking sheet and they’ll be ready to eat in less than half an hour.
Fresh Lemon Garlic Herb Butter Sauce
While they bake, make the simple sauce on the stove. This “sauce” gives these flavorful chicken meatballs even more moisture and flavor—I don’t recommend skipping it! It’s not so much a sauce as it is simply melted butter flavored with fresh lemon, garlic, and herbs.
In a small saucepan, melt the butter with some fresh-squeezed lemon juice, then add the minced garlic and cook briefly, until nice and fragrant. Remove from heat and stir in the chopped herbs.
Brush or spoon it on the warm meatballs when they’re done baking, and spoon any extra over the pasta or zucchini noodles you’re serving the meatballs with. The texture is light enough that it can be layered with another, thicker sauce, like marinara or homemade pesto, but that’s totally up to you!
My favorite way to enjoy them is with some zucchini noodles (aka “zoodles” or “courgetti”)—which I also love in this bruschetta chicken recipe—tossed in the herb butter sauce. See recipe Notes for how to cook zucchini noodles.
The meatballs could be over-baked, but it’s also likely that they were packed too tightly when shaping. Meatballs can taste rubbery and tough if they’re formed too tight. Roll the mixture gently, just until it comes together to form a ball.
The meatballs only take about 20 minutes in the oven. Bake them just until an instant-read thermometer reads the internal temperature as 165°F (74°C).
What to Serve With Chicken Meatballs
- Your favorite variety of pasta; or zucchini noodles (pictured) or spaghetti squash
- Your favorite pasta sauce, like marinara or homemade basil pesto
- On their own, on a platter with toothpicks, as a party appetizer
- Alongside zucchini casserole, zucchini fritters, or baked sweet potato fries
- In a hoagie roll, as a meatball sandwich
- Alongside olive bread, asiago-crusted skillet bread, homemade breadsticks, homemade garlic bread, savory quick bread, or these garlic knots
- Or try shaping the mixture into patties and making chicken burgers with it. Top with fresh mozzarella, a slice of tomato, and a swipe of pesto on a bun for a caprese-style chicken burger.
Looking for even more family friendly recipes? Be sure to check out this list of 30+ back to school recipes and 30 delicious fall dinner recipes. And here are two of my family’s favorite weeknight dinners—crispy coconut chicken and baked pineapple teriyaki chicken!
How to Freeze Chicken Meatballs
I have these instructions below, but can briefly explain here as well. You have 2 choices here: (1) you can bake and then freeze them or (2) freeze them raw. To freeze after baking, let the meatballs cool completely, then place in a freezer-friendly container and freeze up to 2 months. To freeze before baking, form meatballs, then space apart on a lined plate or baking tray and freeze for 1–2 hours or until they’ve “set” and will no longer stick together. Then you can place them in a freezer-friendly container and freeze up to 2 months.
Reheat: Heat oven to 400°F (204°C). Bake frozen fully cooked meatballs for 15–18 minutes. Bake frozen raw meatballs for 25 minutes, or until the internal temperature reaches 165°F (74°C).
Easy Baked Chicken Meatballs
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: about 35 meatballs
- Category: Dinner
- Method: Cooking
- Cuisine: American
Description
Packed with flavor, baked, and then brushed with a lemony garlic herb butter for even more flavor, these chicken meatballs are lighter-tasting than many meatball recipes. No need to pre-cook, and you can easily freeze them before or after baking. Enjoy them with your favorite pasta, zucchini noodles, or all on their own!
Ingredients
Meatballs
- 2 pounds (907g) ground chicken (I usually use 94% lean)
- 1 large egg
- 2 Tablespoons (30ml) olive oil
- 1 teaspoon worcestershire sauce
- 3/4 cup (84g) breadcrumbs*
- 1/2 cup (50g) grated parmesan cheese*
- 2–3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 2 Tablespoons finely chopped fresh parsley
Lemon Garlic Herb Butter Sauce
- 1/4 cup (56g; 4 Tbsp) unsalted butter
- 2 Tablespoons (30ml) fresh lemon juice
- 2 cloves garlic, minced
- 2 Tablespoons finely chopped fresh parsley leaves
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon finely chopped fresh oregano leaves
- pinch of salt
- optional for serving: crushed red pepper flakes
Instructions
- Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper, or spray with nonstick spray. Set aside.
- With a large spoon or spatula, mix together all the meatball ingredients in a large bowl.
- Scoop a portion of the mixture, about 2 Tablespoons (30–35g) in size, roll into a ball with your hands, and place on the prepared baking sheet. Repeat with remaining mixture. You should have around 35 meatballs.
- Bake for 20 minutes, or until cooked through. Insert an instant-read thermometer to check for doneness; the meatballs are fully cooked when an instant-read thermometer reads the internal temperature as 165°F (74°C).
- Make the sauce: Place the butter and lemon juice in a small saucepan over medium heat and cook until the butter is fully melted. Add the minced garlic and cook, stirring occasionally, until fragrant (about 1 minute—don’t let the garlic brown). Remove from heat and stir in the chopped fresh herbs. Brush or spoon the buttery sauce onto the meatballs when they come out of the oven. You will have some extra for serving. If desired, sprinkle meatballs with crushed red pepper flakes.
- Serve warm meatballs with remaining herb butter sauce, over your choice of pasta or zucchini noodles.
- Store leftovers covered tightly in the refrigerator for up to 1 week.
Notes
- Make Ahead Instructions: To make ahead, you can complete steps 2 & 3, then cover the unbaked chicken meatballs tightly and refrigerate for up to 1 day before baking.
- Freezing & Reheating Instructions: You have 2 choices here: (1) you can bake the meatballs and then freeze them or (2) freeze the meatballs raw. To freeze after baking, let the meatballs cool completely, then place in a freezer-friendly container and freeze up to 2 months. To freeze before baking, form meatballs, then space apart on a lined plate or baking tray and freeze for 1–2 hours or until they’ve “set” and will no longer stick together. Place in a freezer-friendly container and freeze up to 2 months. To reheat either, preheat oven to 400°F (204°C). Bake frozen fully cooked meatballs for 15–18 minutes. Bake frozen raw meatballs for 25 minutes, or until the internal temperature reaches 165°F (74°C).
- Special Tools (affiliate links): Baking Sheet | Parchment Paper | Glass Mixing Bowl | Silicone Spatula | Instant-Read Thermometer | Basting Brush | Spiralizer (to make zucchini noodles)
- Ground Turkey or Beef: You can substitute ground turkey or beef for the chicken.
- Breadcrumbs: You can use panko, regular, whole wheat, Italian seasoned, or gluten free.
- Parmesan Cheese: Feel free to skip the cheese (it does give a lot of flavor, though!), or replace with another shredded or crumbled cheese of your choice. Give the shredded or crumbled cheese a quick chop before using.
- Herbs: You can replace any of the fresh herbs with dried, if desired. General rule of thumb is to cut the amount in half; so 1 teaspoon of fresh oregano = 1/2 teaspoon dried.
- Zucchini Noodles: If you’d like to make the zucchini noodles as pictured, here is how I cook them: Add a splash of olive oil to a skillet, followed by the zucchini noodles. Cook over medium heat for 5 minutes, stirring occasionally. Remove from heat and carefully drain off most of the liquid, if any has accumulated. Season with salt and pepper, to taste. Serve with the meatballs and a little of the sauce.
Nutrition
- Serving Size: 5 meatballs with sauce
- Calories: 333
- Sugar: 1 g
- Sodium: 584.9 mg
- Fat: 16.9 g
- Carbohydrates: 9.8 g
- Fiber: 0.8 g
- Protein: 34 g
- Cholesterol: 142.7 mg
Reader Comments and Reviews
I’m planning to make these later today and was wondering the reason for dried oregano in the meatballs and fresh oregano in the sauce? Why not also use fresh oregano in the meatballs, since it already calls for fresh parsley?
Thank you!
Teresa
Hi Teresa, you can replace any of the fresh herbs with dried, or vice versa, if desired. General rule of thumb is to cut the amount in half; so 1 teaspoon of fresh oregano = 1/2 teaspoon dried. Hope you enjoyed the meatballs!
If freezing after they are cooked, I’m assuming they are frozen without the sauce?
Hi Lisa, we would freeze the baked meatballs plain, then brush or spoon the buttery sauce onto the meatballs when they come out of the oven. Enjoy!
Any suggestions on if I could replace the egg with something else to bind? My son has an egg allergy but the recipe looks so yummy!
Hi Courtney, We haven’t tested an egg substitute, but let us know if you do!
Maybe try a fax egg in place of the egg.
You could try Egg Replacer by Ener-G. It’s always worked well for us!
Great tasting…Easy recipe! Thank you so much for sharing it!
Just made them for the first time. No sauce needed, they are delicious. Can you give the calorie count without the sauce? These are going to be a great protein option.
Hi Lynn, we would use this online nutrition calculator: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
These are sooo delicious!!!! I will be making them again and again! They are moist and flavorful! Thank you so much! I love your website!
My family loves this recipe, I make these for a quick weeknight dinner! Also works great substituted with turkey
These meatballs are outstanding. I like the texture and how easy they are to roll. I only used went out of chicken for the meatballs but I kept the sauce the same. I served with herbed rice and it was delicious. Thank you for a great recipe!
These are soooo delicious and great as a quick meal during the week. My 1 year old and 2 year old loved them as well, and they are picky eaters!
Just Yes! Had 1 lb ground turkey, so scaled meatballs accordingly. But made full amount of sauce and Zucchini Noodles were perfect side. Definite Repeat!
Love your other recipes, too – most recent success was choux pastry made easy thanks to you! (And the cream puffs are great with a fresh raspberry nestled in the middle of the whipped cream filling)
Wonderful recipe. A welcome changeup to our normal meal cycle. Used sesame oil instead of olive for a nuttier taste, but otherwise followed the recipe to the letter. Doubled the sauce and tossed the fettuccine in it before adding the meatballs, awesome.
So fast and so easy!!! and so delicious! Made a believer out of my husband (from Sicily) that chicken meatballs can be just as tasty as beef meatballs!
We wanted meatballs “FAST” last night! This did the trick and they are amazing! However, rather than baking them, we fried them, because that’s how the hubby wanted them. Thank you!
I immediately regreted making half a batch – I only had 1 lb. of chicken. These are SO SO good & everyone wanted more. Very favorful and juicy – a pleasant surprise with ground chicken. Next time I will make a double batch.
Thx Sally for a new weeknight staple and I’ll be hunting for more great savory recipes on your site.
Did you change the egg at all for half a batch since the recipe calls for a whole egg?
I made a half batch as I only had 1lb of chicken. I cracked an egg into a cup, whisked with a fork and only used half the volume.
Absolutely amazing and couldn’t be easier. This is a definite keeper and going in my regular rotation for yummy easy meals. I’m serving it along with your zucchini casserole, which I also love. I never was a fan of zucchini, but this is very good. Thanks Sally.
This was very tasty – even my ‘picky’ grandsons loved it.
My toddler really enjoyed! A staple recipe, thank you.
My toddler really enjoyed! A staple recipe, thank you.
These are delicious. I made a double batch and froze some. We ate them with gnocchi the first time and lemon risotto the second.
I can’t believe I waited so long to try this! I have been using Sally’s sweet recipes for years and only today tried out these meatballs. SO GOOD! Soft, perfect flavour, and crowd pleaser.
Hi, I made these last night, simple to make but mine ended up being somewhat dry when baked for 20 minutes. That was totally my fault though, I should have checked them earlier. Next time I won’t make that same mistake! Super easy and delicious. I also made additional herb butter sauce because using just 1/4 cup of butter wasn’t enough for a sauce with egg noodles.
Even though I haven’t made these just yet, if they’re anything like the caprese chicken and pesto burgers they will be out of this world. DELICIOUS!!
My new favorite dinner recipe! These meatballs were delicious and so easy to prepare, plus no expensive ingredients. And the sauce is perfect, light but flavorful. This recipe will definitely be part of my regular dinner rotation. Thanks Sally!
I loved these for my baby (reduced salt) and I couldn’t resist eating some for me! I only had 500g of chicken so I added in one grated zucchini (squeezed water out first). So delicious on their own! My baby couldn’t really eat them but I’ll be happy to eat some and put some in the freezer
Thanks so much!
Hi! I would love to try this recipe. I would like to know how would you adjust the recipe using 3lbs of ground chicken? Thanks!
Hi Chloe, you can 1.5x the whole recipe. To halve an egg, simply crack it, whisk, and then use half.
When freezing the meatballs, do you still baste with the sauce before freezing?
Hi Leslie! If freezing after baking, we would baste them after thawing and reheating.
Made these last night for my family and a couple of my son’s friends. They went down a storm – even my 14 months old grandson loved them! Stuck to the recipe, including making the lemon garlic sauce and the advice about not packing the mixture too tightly. Worked like a dream. In fact one of the friends has asked for the recipe! Thanks Sally!!
I’m making this recipe for the first time for 40ps for a church function in a couple of weeks. I’ll be grounding my chicken in my food processor. I’ll be letting you know how they turned out in a later comment.
Hello, I said I would comment later after preparing for my church event of 40 ps. Here it is: They were a hit! Lots of work though for sure….the sauce was delicious. It is very classy looking as well when paired with its butter, garlic, and lemon sauce….. I was asked to possibly make for someone’s upcoming wedding as an appetizer.
Thank you for reporting back, Sonia! So glad they were a hit.
Was a little hesitant about making these, since they were ground chicken. But there were so many rave reviews, and the photos made them look delicious, so I couldn’t resist. I almost couldn’t believe how tasty these were. I broiled them for 1-2 minutes just to get some more color on the tops. Loved the garlic and herbs. Tons of flavor. Garlic butter was delicious. I also made the “zoodles” for the first time and loved them! All four kids and husband loved everything also. (Oh, and I made the Easy Olive Bread also — another phenomenal recipe!)
So happy to read this, Shannon! Thank you so much for giving this recipe a try.
Made this today. It came out perfect. Only thing I changed was I added chopped onions and cilantro to the mix and a little bit of paprika. And instead of the herbs I just did an Italian seasoning mix. But wow this tastes so good will be saving for the future!
I made this for the second time last night, in patty form. They were delicious burgers!
I halved the recipe, and used just an egg yolk. Placed them on a baking rack covered in parchment and baked on convection roast for 30 minutes, as I assumed they would take longer than the meatballs. If you don’t have convection or a rack you might have to flip them halfway but I did not.
My kids aren’t crazy about meatballs so I might only use this as a chicken burger recipe and make it more often!