Baked Chicken Meatballs
These Baked Chicken Meatballs are tender, juicy, and packed with Parmesan, garlic, and fresh herbs. Made with a simple milk-soaked panko panade, they're high in protein, freezer-friendly, and perfect for meal prep, pasta, sandwiches, or salads.
Equipment
- rimmed baking sheet
- parchment paper
- Large Mixing Bowl
- measuring cups and spoons
- cookie scoop or tablespoon for evenly sized meatballs
- instant-read thermometer recommended
Ingredients
- 1 cup panko breadcrumbs
- 1/3 cup whole milk
- 2 lb ground chicken (93% lean)
- 1 large egg
- 1/2 cup finely grated Parmesan cheese
- 3 cloves garlic, minced
- 1/4 cup finely chopped fresh parsley
- 1 1/2 tsp kosher salt
- 1 tsp dried oregano
- 1/2 tsp freshly ground black pepper
- 1 tbsp olive oil
Instructions
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper and brush it lightly with the olive oil.
- In a large bowl, stir together the panko breadcrumbs and whole milk. Let the mixture sit for 5 minutes until the breadcrumbs absorb the milk and form a soft paste.
- Add the ground chicken, egg, Parmesan cheese, minced garlic, parsley, kosher salt, dried oregano, and black pepper to the bowl with the panade.
- Using clean hands, gently mix everything together for about 30 seconds, just until evenly combined. Avoid overmixing to keep the meatballs tender.
- With damp hands, scoop about 2 tablespoons of the mixture and roll into 1½-inch meatballs. You should have about 24 meatballs. Arrange them on the prepared baking sheet, leaving at least 1 inch between each.
- Bake for 18–20 minutes, until the bottoms are lightly golden and the internal temperature reaches 165°F (74°C).
- Allow the meatballs to rest on the baking sheet for 5 minutes before serving or storing. This helps them stay juicy and hold their shape.
Notes
Store cooled meatballs in an airtight container in the refrigerator for up to 4 days. To freeze, arrange the cooked and cooled meatballs on a baking sheet for 1 hour, then transfer to a freezer-safe bag for up to 3 months. Reheat from frozen in a 350°F oven for about 15 minutes or simmer in your favorite pasta sauce for about 10 minutes.