Chicken Meatballs
Juicy, tender chicken meatballs seasoned with garlic, parmesan, and fresh herbs. Lightly baked until golden, then simmered in marinara for a healthy twist on a classic Italian-American comfort food. Perfect for pasta, subs, or as an appetizer.
For 4 servings
- prep
Preheat the oven and prepare the pan.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and drizzle with 1 tablespoon of olive oil.
- mix
Mix the meatball ingredients.
1.In a large bowl, combine ground chicken, breadcrumbs, parmesan, egg, minced garlic, parsley, salt, and black pepper.2.Mix gently with your hands until just combined — do not overwork.3.Lightly coat your palms with the remaining olive oil.TIPMix just until everything comes together. Overmixing makes the meatballs dense and tough. - prep
Shape the meatballs.
1.Scoop about 2 tablespoons of mixture per meatball.2.Roll gently between oiled palms into 16 uniform balls.3.Place on the prepared baking sheet, spaced evenly apart. - bake · ~18 min
Bake the meatballs.
Bake at 400°F for 15-18 minutes until lightly golden and cooked through. Internal temperature should reach 165°F (74°C).
TIPChicken meatballs dry out quickly. Check internal temperature at 15 minutes to avoid overcooking. - simmer · ~7 min
Simmer in marinara sauce.
1.Warm the marinara sauce in a large skillet over medium heat.2.Add the baked meatballs to the sauce.3.Spoon sauce over each meatball and simmer for 5-7 minutes until heated through.TIPTuck the meatballs into the sauce rather than stirring aggressively. This keeps them whole and tender. - garnish
Garnish with fresh basil and serve warm.
Scatter torn basil leaves over the meatballs. Serve immediately.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ground chicken thigh instead of breast for extra juiciness.
- 2Oil your hands lightly before shaping to prevent sticking and ensure even rolling.
- 3Bake meatballs on a parchment-lined sheet with a drizzle of oil to brown without frying.
- 4Check internal temp at 15 minutes; chicken dries fast at 165°F.
- 5Simmer meatballs in sauce gently by spooning sauce over them — don't stir vigorously.
- 6Make ahead: shape and refrigerate raw meatballs up to 24 hours before baking.
- 7Leftover meatballs keep well in the fridge for 3 days or freeze for up to 3 months.
Adapt it for your goals.
Gluten-free
Substitute almond flour or gluten-free breadcrumbs for plain breadcrumbs — same binding power, no gluten.
low oilLow-oil
Replace the olive oil with nonstick spray and skip the pan oil for lighter meatballs that still bake golden.
dairy freeDairy-free
Swap Parmesan for 2 tablespoons of nutritional yeast — still umami-rich but completely dairy-free.
spicySpicy
Add 1/2 teaspoon red pepper flakes to the mix for heat lovers who want a kick in every bite.
pork veal blendPork-veal blend
Replace half the ground chicken with ground pork or veal for a more traditional Italian-American meatball texture and flavor.
Why this is on our healthy list.
Lean Protein Source
Ground chicken, especially breast, is lower in saturated fat than beef or pork, making these meatballs a heart-friendlier protein choice.
Rich in Calcium
Freshly grated Parmesan contributes a meaningful amount of calcium per serving, supporting bone health.
Antioxidant Boost from Herbs
Fresh parsley and basil provide vitamins A, C, and K, plus antioxidants that support immune function.
Low in Added Sugars
The marinara sauce carries only the natural sweetness of tomatoes, and the recipe relies on herbs and garlic instead of added sugar for flavor.
Frequently asked questions
Yes, ground turkey (93/7 lean-to-fat ratio) works well — just watch the internal temp like you would chicken.
