Baked Chicken Meatballs (Freezer-Friendly)

Made with ground chicken and a few simple pantry ingredients, these healthy baked chicken meatballs are easy and delicious. Freezer-friendly & easily gluten-free!

  • Prep Time:
    15 minutes
  • Total Time:
    35 minutes
  • Makes:
    36 meatballs 1x
  • Prep Time:
    15 minutes
  • Total Time:
    35 minutes
  • Makes:
    36 meatballs 1x
  • Ingredients

    • 2 pounds ground chicken (92-95% lean; see notes)
    • 2 eggs
    • 1 cup panko breadcrumbs
    • 1 cup fresh grated parmesan (see notes)
    • 2/3 cup grated yellow onion (about 1 small)
    • ¼ cup olive oil, plus 1-2 teaspoons for brushing
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon kosher salt
    • Freshly ground black pepper to taste


    1. Prep the oven and baking pan. Preheat the oven to 400°F and line a baking sheet with parchment paper, or lightly grease a plain baking sheet with cooking spray.
    2. Mix ingredients together. Combine all ingredients in a medium bowl and gently mix with your hands just until incorporated. Be sure not to overmix or the meatballs will become tough. 
    3. Form the meatballs. Using about 2 tablespoons of mixture per meatball, gently roll into balls and place on the prepared baking sheet. 
    4. Bake and/or freeze.
      To bake: Bake at 400°F for 15 minutes, or 20-25 minutes if frozen. Increase temperature to 500°F and lightly brush meatballs with olive oil. Bake for another 3-5 minutes or until meatballs are golden brown and cooked through (internal temperature of at least 165°F.)
      To freeze: Place uncooked meatballs onto a parchment-lined baking sheet and pop into the freezer for 1-2 hours. Once firm, transfer meatballs to an airtight freezer bag or container.
    5. Serve with your favorite dipping sauce. Remove chicken meatballs from the oven and serve immediately with your favorite sauce — marinara, pesto, honey mustard, buffalo. Enjoy alone, over pasta or alongside your favorite veggies. Cooked chicken meatballs will keep in the refrigerator for up to 5 days.


    Favorite Equipment

    Ingredient Notes

      • Ground chicken: For juicer, more tender meatballs I recommend using ground chicken that contains at least 5-8% fat (95-92% lean).  
      • Parmesan cheese: Save time with fresh, pre-grated Parmesan (usually found in the fresh cheese section). 
      • For gluten-free chicken meatballs: Use gluten-free Panko instead of traditional Panko breadcrumbs

    Ingredient Prep

    • Grate the onion and Parmesan cheese
    • Pre-measure and combine dry ingredients into one bowl (Parmesan cheese, Panko, onion powder, garlic powder, salt, pepper); store in the fridge for up to 5 days

    Little Helpers

    Involving little ones can decrease picky eating and increase appetite and willingness to try new foods. Here are a few ways they can help: 

    • Toddlers: Measure the ingredients; mix ingredients together with their hands; help roll mixture into balls 
    • Little Kids: All of the above, plus they can help grate the onion (let them do the crying this time!)
    • Big Kids: All of the above! 


    Store leftover chicken meatballs in an airtight food storage bag or container in the fridge for up to 5 days. To reheat, microwave meatballs for 30-60 seconds, or submerge in sauce, cover, and heat on the stovetop over medium-low heat until warmed through. 

    Nutrition Notes

    Nutrition information calculated using 92% lean ground chicken (8% fat)


    • Serving Size: 3 meatballs
    • Calories: 189
    • Sugar: 0 g
    • Sodium: 281 mg
    • Fat: 9 g
    • Saturated Fat: 2 g
    • Unsaturated Fat: 7 g
    • Trans Fat: 0 g
    • Carbohydrates: 4 g
    • Fiber: 0 g
    • Protein: 24 g
    • Cholesterol: 85 mg

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