• 1 pound ground chicken
  • ½ cup seasoned bread crumbs
  • ¼ cup parmesan cheese grated
  • 1 egg
  • 3 tablespoons parsley fresh, chopped
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • ¼ teaspoon dried basil and oregano dried each


  • Preheat oven to 400°F.
  • Combine all ingredients in a large bowl and mix just until combined.
  • Line a baking pan with parchment paper. Divide and roll meat mixture into 1″ meatballs (24 meatballs) and place on baking pan.
  • Bake for 20-22 minutes or just until cooked. (Do not overbake)

Recipe Notes

  • Avoid overbaking meatballs so they stay juicy when added to other dishes. Internal temperature should read 165°F.
  • A melon baller or small ice cream scoop will help make perfectly uniform meatballs and will save time!
  • Allow the meatballs to fully cool before freezing. Place them in a zippered bag with the date labeled on the outside and they’ll keep for up to 3 months.

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