Oriana’s Thoughts On The Recipe
When it comes to dinnertime, nothing makes my family happier than a plate full of delicious meatballs, and these eggless baked chicken meatballs have quickly become our absolute favorite. They’re tender, juicy, and bursting with flavor. Whether I’m serving them plain, tossing them in our favorite sauce, or pairing them with pasta, these meatballs never fail to impress. They’re the kind of comfort food that brings everyone to the table with a smile! What I love most about this recipe is how incredibly easy it is to make. With just a handful of simple ingredients that I always have on hand, I can whip up these meatballs in no time. The best part? They’re healthier than your average meatball but just as satisfying. Ground chicken combined with Parmesan cheese, panko, and a few seasonings creates the perfect bite—every time. These chicken meatballs are also a lifesaver when it comes to meal prep. I often make a big batch, freeze them, and then pull them out whenever I need a quick and hearty dinner. They freeze beautifully and reheat like a dream, making them perfect for those busy weeknights when you need something delicious on the table fast. Trust me, once you try these, they’ll become a staple in your meal rotation too!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). Simple and Easy: With just a few simple ingredients—most of which you probably already have in your pantry—you can have these meatballs ready in no time. There’s nothing fussy about this recipe, making it ideal for busy weeknights or when you’re just too tired for complicated cooking. A Family Favorite: In my house, anything involving meatballs is an instant hit, but these chicken meatballs truly take the cake. My family can’t get enough of them, and I love that they’re a healthier option that doesn’t skimp on flavor. Bursting with Flavor: These meatballs are so flavorful that you can enjoy them on their own, but they’re also perfect with your favorite sauces. Whether you like a classic marinara, a creamy Alfredo, or something with a little kick, these meatballs hold up beautifully and complement any sauce you throw at them. Perfectly Tender and Juicy: One of the biggest challenges with chicken meatballs is keeping them from drying out. But with this recipe, you don’t have to worry about that. Thanks to the addition of yogurt and olive oil, these meatballs stay tender, juicy, and perfectly seasoned every time. Meal Prep Perfection: These meatballs are a meal prepper’s dream! Make a big batch on the weekend, and you’ll have a quick and easy dinner option ready to go for the rest of the week. They also freeze beautifully, so you can always have a homemade meal at your fingertips. Freezer-Friendly: These meatballs are freezer-friendly, which means you can always have a delicious, homemade option on hand. Just make a big batch, freeze them, and reheat them as needed. They taste just as good as fresh, making them perfect for busy days.
Ground Chicken: The base of the meatballs. It’s leaner than beef, making it a healthier option. Notes: You can also use ground turkey if you prefer. Panko or Breadcrumbs: These add texture and help to bind the meatballs together. Panko is lighter and gives a slightly crunchier exterior. Notes: You can also use gluten-free breadcrumbs or almond meal. Parmesan Cheese: Adds a rich, savory flavor and helps with binding the meatballs. Olive Oil: Adds moisture and a subtle flavor. It also helps the meatballs brown nicely in the oven. Kosher or Sea Salt & Black Pepper: Essential seasonings that enhance all the other flavors. Garlic and Onion Powder: Adds a subtle sweetness and depth without the hassle of chopping fresh onions. Dried Oregano: Brings an earthy, slightly peppery flavor that complements the chicken beautifully. Plain Yogurt: Keeps the meatballs moist and tender. It also adds a slight tang that balances the richness of the Parmesan. Notes: You can also use dairy-free yogurt. Parsley: Adds a fresh, herby note. You can use either fresh or dried, though fresh will give a brighter flavor.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prepare The Meat Mixture
In a large bowl, combine the ground chicken, breadcrumbs, parmesan cheese, salt, pepper, onion, garlic, oregano, yogurt, and parsley. Mix until well combined. Use your hands to mix the ground meat thoroughly. Try not to overwork the meat; pinch the meat between your fingers rather than knead it.
Step 2 – Form The Meatballs
Scoop about two tablespoons of the mixture into your palms (you can wear kitchen gloves, if you wish) and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with the rest of the mixture, spacing the meatballs out onto the baking sheet, about 2-inches apart. Brush or spray the meatballs with olive oil to ensure the meatballs become nicely golden on the outside and juicy on the inside. TIP: Use a cookie scoop to make the meatballs equal in size. This will ensure they all cook the same.
Step 3 – Bake
Bake the meatballs for 18 to 25 minutes or until cooked through. TIP: Give them a check after about 15 minutes in the oven. When they’re ready, they should reach an internal temperature of 165° F (74° C). I recommend using an instant-read thermometer; if you cook them for too long, they’ll end up dry and tough, and we want to avoid that!
Step 4 – Serve or Store For Later
Serve warm meatballs with your favorite sides or sauces, or store them for later use.
Food Allergy Swaps
Dairy-Free: Swap the Parmesan cheese with a dairy-free alternative and use a dairy-free yogurt. Gluten-Free: Use gluten-free breadcrumbs or panko to make this recipe gluten-free or use almond meal.
Variations & Additions
Spicy Meatballs: Add some red pepper flakes or a dash of hot sauce to the mixture. Cheesy Surprise: Place a small cube of mozzarella in the center of each meatball before baking for a gooey, cheesy surprise. Herbaceous Twist: Swap out the oregano for Italian seasoning or fresh basil for a different flavor profile. Greek-Style: Check out my Easy Greek Chicken Meatballs (Baked – No Eggs) recipe.
Serving Suggestions
These meatballs are incredibly versatile! They’re flavorful enough to eat plain or with your favorite sides. Serve them over spaghetti with a marinara sauce or fettuccini sauce or in a sub roll with melted provolone. They also make a great appetizer when served with a dipping sauce like marinara or a creamy ranch.
Mix Gently: Overmixing the meatball mixture can make them tough. Mix just until the ingredients are combined. Use your hands to mix the ground meat thoroughly. Try not to overwork the meat; pinch it between your fingers rather than knead it. Uniform Size: Make sure your meatballs are all about the same size so they cook evenly. A cookie scoop works great for this! Preheat Your Oven: Always make sure your oven is fully preheated before baking the meatballs to ensure they cook evenly. Don’t Overbake: Give them a check after about 15 minutes in the oven. When they’re ready, they should reach an internal temperature of 165° F (74° C). I recommend using an instant-read thermometer; if you cook them for too long, they’ll end up dry and tough, and we want to avoid that!
Storing and Freezing Instructions
Storing: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Freezing cooked meatballs: To freeze, place the cooked and cooled meatballs on a baking sheet in a single layer and freeze until solid. Transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. Reheat in the oven or microwave until warmed through. Freeze uncooked meatballs: It’s ideal for meal prep to have pre-shaped, ready-to-cook meatballs in the freezer. Shape the meatballs as directed and place them on a parchment-lined baking sheet. Then, freeze until firm, then transfer to an airtight container or ziptop bag for up to 3 months. When ready to cook, let thaw overnight in the refrigerator. Brush with oil and bake as directed.
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Recipe Card 📖
