I’ve been making meatballs with my Nonna since I was a little girl, so I’d say I’ve earned my meatball expert badge. And let me tell you, I’ve been eating these Italian Chicken Meatballs for three weeks straight (no shame).
They’ve quickly become a new favorite around here. Testing this recipe might just be my favorite hobby at this point. They’re super flavorful, work with just about any sauce, and get two thumbs up from the whole family, even the picky eaters.
Meatball lovers, unite! If you're more of a classic beef meatball kind of person, I’ve got you covered there, too. My go-to Italian Meatballs recipe is a total comfort food staple and just as easy to make. Trust me, you’ll want both in your rotation!
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Ingredients
See recipe card for quantities.
Step by Step Instructions
Step 1: Add all ingredients into a large mixing bowl.
Step 2: Combine all ingredients until they are fully incorporated.
Step 3: Roll the mixture into meatballs and place them in the prepared baking dish.
Step 4: Bake for 20 minutes at 400 degrees.
Storage and Make Ahead
Store your cooked meatballs in an airtight container in the fridge for 3–4 days.
Freeze cooled meatballs in a single layer on a sheet pan. Once frozen, transfer to a freezer-safe bag or container.
To reheat your meatballs, warm them in a large skillet with sauce over medium heat, or microwave them in 30-second intervals.
To make these meatballs ahead, make the chicken meatballs and freeze them raw or cooked. Bake from frozen by adding 5 extra minutes to the cook time.
Easy Italian Chicken Meatballs Recipe
Ingredients
- 1 pound ground chicken
- ½ cup panko breadcrumbs
- 1 large egg
- 2 teaspoons olive oil
- 1 teaspoon Worcestershire
- ½ cup grated Parmesan cheese
- 2 teaspoons garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh chopped parsley
Instructions
- Preheat your oven to 400°F. Prepare an 8x8-inch baking dish with nonstick cooking spray. You can also line it with parchment paper or foil for easier cleanup.
- In a large mixing bowl, combine all the ingredients. Ground chicken, breadcrumbs, egg, olive oil, Worcestershire, Parmesan, garlic powder, salt, pepper, Italian seasoning, and fresh chopped parsley—it all goes in together.
- Mix all the ingredients up with your hands until it just comes together. You don’t want to overmix here or your meatballs will end up tough. It should be just combined enough to hold together without falling apart.
- Scoop out the mixture using a 3-tablespoon cookie scoop (or eyeball it) and roll each portion into a ball. You should get about 12–15 meatballs. If the mixture is sticky, lightly coat your hands with olive oil—that trick works like magic.
- Arrange the meatballs in a single layer in your prepared dish and bake for 20–25 minutes, or until they’re golden on top and the internal temperature reads 165°F.
- Serve hot with your favorite sauce. We love spooning jarred marinara sauce over these and sprinkling them with parmesan or mozzarella. You can also toss them into pasta, pile them over zucchini noodles, or even freeze a double batch for later.
Notes
Nutrition
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Cara Leonard
Love this simple recipe!