My Chicken Meatballs are one of those recipes that you will make over and over. I’ve done the legwork and created the most juicy, soft, moist, and flavor-packed meatball recipe that can be used in so many different recipes.
Why You’ll Love These Chicken Meatballs
The problem I’ve always had with chicken meatballs, is they seem to be dense and dry no matter what recipe I tried. Ground chicken can go from juicy and tender to dense and disappointing real fast. So I took matters into my own hands and worked hard to create a recipe that is not only easy, but makes soft, flavorful chicken meatballs while also being easy to make, and ridiculously versatile.
They’re the kind of recipe you make once and suddenly find yourself keeping in regular dinner rotation because they work in everything. Pasta night? Yep. Meatball subs? Absolutely. Tossed in marinara, pesto, or teriyaki sauce? Perfect every time.
Soft, juicy texture every single time. This is a foolproof recipe if you follow my tips!
Easy to make with simple pantry ingredients. These chicken meatballs recipe is absolutely beginner-friendly. Plus, they are baked which makes the prep and clean up extra easy!
Perfect for meal prep and freezing. This recipe makes a large batch, so they’re excellent for batch cooking!
Versatile! Great for pasta, soups, sliders, rice bowls, and more.
The Secret to Soft, Juicy Chicken Meatballs
Don’t Over-mix!
This is probably the most important meatball rule. Mix until just combined. Since ground chicken is leaner than ground beef, it needs a little help staying tender. Overworking the mixture creates tough, dense meatballs.
Why Soak Breadcrumbs in Milk?
This mixture is called a panade, and it’s basically the secret weapon for tender meatballs and meatloaf. The breadcrumbs absorb the milk and turn into a soft paste that locks moisture into the meat mixture while the meatballs bake.
The science behind it: Without the panade, the proteins in the chicken tighten up and shrink as they cook, which can leave you with dense, dry meatballs. The soaked breadcrumbs keep everything light, soft, and juicy instead.
The milk adds an additional bonus of moisture, which makes for nice, juicy meatballs. The milk also adds a pleasant acidity to meatballs.
Not pictured: the panko breadcrumbs and milk.
Chicken Meatball Ingredients
You will see in this ingredient list that I have tried to optimize the moisture in the meatballs. There is a reason I’ve added all the ingredients, not as an after-thought, but as a way to pack as much flavor and juiciness into meat that can sometimes be dry and flavorless. Make sure to scroll to the recipe card at the bottom for the full list and recipe!
Panko breadcrumbs. Panko is dry and flaky so they work best for creating the panade which acts as a binder so they stay moist during cooking, resulting in more tender meatballs.
Milk. You can also use water instead of milk if you avoid dairy, but the proteins in the milk aids a bit with the structure of the meatballs.
Ground chicken (92/8 works best). A little fat equals better flavor and texture. Super lean ground chicken can dry out quickly, so 92/8 gives you a much juicier result.
Eggs. Another moisture maker in the meatballs, the eggs aid in structure, binding, and moistness.
Light olive oil. Adding a bit more fat to the meatballs really is a key step to making the most moist meatballs. Less fat = dry meatballs. That’s another issue with chicken meatballs in general!
Worcestershire sauce. This packs a flavor punch and yep, you guessed it: adds more moisture!
Fresh grated Parmesan cheese. Use a microplane or the small side of a box grater for the parmesan cheese. The lighter texture melts right into the meat mixture and helps keep the meatballs soft and tender.
Panko breadcrumbs soaked in milk creating a panade.
How to Make Chicken Meatballs
Step 1: Make the Panade
In a large bowl, combine the panko breadcrumbs and milk. Let the mixture sit for about 10 minutes so the breadcrumbs absorb the milk completely.
Adding the Parmesan cheese, eggs, Worcestershire, and seasonings to the breadcrumb mixture.Gently stir the mixture together using a fork, spatula, or your hands. Be careful not to over-mix!
Step 2: Mix the Meatball Mixture
Add the ground chicken, eggs, olive oil, Worcestershire sauce, parmesan, parsley, garlic powder, onion powder, oregano, salt, and pepper.
Mix gently using a fork or your hands until everything is just combined.
The meatball mixture should be evenly combined.Using a small scoop, portion out the meatball mixture and place onto a greased baking sheet and bake.
Step 3: Scoop and Roll
Using a small 1.5-tablespoon cookie scoop, portion the meat mixture and gently roll into balls.
Place them onto parchment-lined baking sheets. They can be close together, but don’t let them touch.
Step 4: Bake
Bake at 400°F for 23–25 minutes, or until the internal temperature reaches 160°F using a meat thermometer.
Helpful Tips!
Use a cookie scoop so the meatballs bake evenly. Scoops are great for creating uniform sized meatballs, as well as handling them less and not packing them!
If you don’t have a scoop: Wet your hands slightly because the mixture will be sticky! And don’t pack the meat as you form the balls.
Line the baking sheets with parchment for easy cleanup. You can also coat your baking sheet with cooking spray to avoid sticking but make sure you release them from the pan with a spatula as soon as they come out of the oven to prevent sticking. I’ve foinf they stick no matter how much cooking spray I use.
All ovens vary in baking times, this is inevitable. Mine are always done around the 20 minute mark, but use a meat thermometer to prevent over-cooking, which will dry out your meatballs.
Ways to Use Chicken Meatballs
This is the kind of recipe that works with almost anything. Here are a few easy dinner ideas:
Toss with spaghetti and marinara sauce.
Serve over rice with teriyaki sauce.
Add to soup. My Lemon Orzo Chicken Soup works great with these meatballs instead of diced chicken.
Make meatball subs.
Serve with pesto and roasted vegetables.
Toss into Alfredo pasta.
Add to grain bowls.
Serve as an appetizer with your favorite dipping sauce.
Storage Instructions
Store the meatballs airtight in the refrigerator for up to 5 days. They reheat beautifully in the microwave, oven, or simmered directly in sauce.
To Freeze: These freeze incredibly well, which is one of my favorite things about them. Allow the meatballs to cool completely. Place them on a baking sheet and freeze until solid, then transfer them to a freezer-safe zip-top bag or container. Freeze for up to 3 months.
To Reheat: You can thaw them overnight in the refrigerator or reheat directly from frozen in sauce, in the oven, or in the microwave.
Questions You Might Have:
Can I use Italian breadcrumbs instead of panko? You can, but panko creates a lighter texture. Traditional breadcrumbs will make the meatballs slightly denser.
Can I freeze the meatball mixture before baking? Yes! Scoop and roll the meatballs first, then freeze them raw on a baking sheet before transferring to a freezer bag.
Why are my chicken meatballs tough? Usually it comes down to one of two things: overmixing the meat mixture or over-baking the meatballs.
This chicken meatball recipe will be on permanent rotation in your house. Super juicy, soft and flavor-packed, this makes a big batch of meatballs, so it’s perfect for meal prep, batch cooking, or just feeding a large family!
1 1/2 cups panko breadcrumbs
1 cup milk
48 ounces ground chicken (92/8)
3 large eggs, whisked
1/4 cup light olive oil
2 tablespoons Worcestershire sauce
1 cup fresh grated Parmesan cheese(*see note)
2 tablespoons dried parsley
2 1/2 teaspoons garlic powder
2 1/2 teaspoons onion powder
2 teaspoons dried oregano
2 teaspoons kosher salt
1 1/2 teaspoons ground black pepper
Preheat oven to 400°F. Coat 2 large baking sheets (10 x 15- inch) with parchment paper and set aside.
In a large bowl combine the panko and milk. Allow this to sit for 10 minutes until the breadcrumbs have absorbed the milk.
Add in the chicken, parmesan, whisked eggs, olive oil, Worcestershire sauce, parsley, garlic powder, onion powder, oregano, salt, and pepper.
Mix gently with a fork or your hands until just combined. Don’t over-mix as this leads to dense meatballs.
Using a small (1.5- tablespoon) cookie scoop, scoop the mixture, gently forming into balls and place on the prepared baking sheet. You don’t want them touching, but you can arrange them close together.
Bake for 23 – 25 minutes, or until the internal temperature reaches 160°F on a meat thermometer.
Notes
*Use a small grate or microplane to grate the parmesan cheese. This will give you lighter cheese pieces that melt right into the meatballs aiding with the soft and light texture.
You can make these meatballs in varying sizes, you will just need to add a few more minutes of bake time for larger meatballs.
Store airtight in the refrigerator for up to 5 days. This makes a large batch (90 small meatballs)
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