Easy Homemade Chicken Meatballs — Traditional, Healthy & Family-Friendly

Chicken Meatballs have been my weeknight hero for years — versatile, quick, and comfortingly familiar. These easy, traditional, and healthy chicken meatballs come together in under 40 minutes and are perfect for a busy weeknight dinner, a cozy Sunday family meal, or even a holiday appetizer tray.

Whether you serve them saucy over pasta, tucked into pita with tzatziki, or spooned over zoodles for a low-carb dinner, this recipe is a reliable crowd-pleaser that feels homemade and wholesome.

🧂 Ingredients:

• 1 lb (450 g) ground chicken (93% lean or 85% for more flavor)
• 1/4 cup whole wheat breadcrumbs (or 1/4 cup almond flour for gluten-free)
• 1 large egg, lightly beaten
• 1/4 cup onion, finely grated or finely chopped
• 2 garlic cloves, minced
• 2 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
• 2 tbsp grated Parmesan cheese (optional — adds umami and moisture)
• 2 tbsp plain Greek yogurt or 1 tbsp milk (keeps meatballs moist)
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper
• 1/4 tsp paprika (smoked paprika if you like depth)
• 2 tbsp olive oil (for pan-frying) or nonstick spray for baking
• Optional: 1/4 tsp red pepper flakes for a little heat

For serving (optional):

• Marinara sauce, tzatziki, or lemon-herb sauce
• Cooked pasta, rice, quinoa, or spiralized zucchini
• Crusty bread, pita pockets, or lettuce wraps

👩‍🍳 Directions:

1. Preheat and prep: Preheat your oven to 400°F (200°C) if baking. Line a baking sheet with parchment paper or lightly oil a skillet for stovetop cooking.
2. Mix ingredients: In a large bowl, combine ground chicken, breadcrumbs (or almond flour), egg, grated onion, garlic, parsley, Parmesan (if using), Greek yogurt (or milk), onion powder, garlic powder, paprika, salt, and pepper. Mix gently until just combined — avoid overmixing to keep meatballs tender.
3. Shape meatballs: Wet your hands slightly and form the mixture into 1–1.5 inch meatballs (yield: about 18–22 meatballs). Place them on the baking sheet or a plate.
4. Cooking option A — Bake (easy & hands-off): Place meatballs on the lined baking sheet and lightly spray or brush with olive oil. Bake at 400°F (200°C) for 18–22 minutes until golden and an instant-read thermometer reads 165°F (74°C).
5. Cooking option B — Pan-sear then simmer (juicy & saucy): Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown meatballs on all sides, about 2–3 minutes per side (don’t crowd the pan). Transfer meatballs to a simmering pot of marinara sauce and simmer covered for 12–15 minutes until cooked through (165°F/74°C).
6. Cooking option C — Air fryer (crispy & fast): Preheat air fryer to 375°F (190°C). Lightly spray meatballs and air fry for 10–12 minutes, turning once, until internal temp reaches 165°F (74°C).
7. Finish and serve: Spoon sauce over meatballs if using, or toss in sauce to coat. Garnish with extra parsley and Parmesan. Serve hot with your favorite sides.

Time summary: Prep 10–15 minutes, cook 15–25 minutes depending on method. Total ~30–40 minutes.

💡 Tips & Variations:

• Keep meatballs moist: Add a tablespoon of plain Greek yogurt, ricotta, or milk-soaked breadcrumbs. Grated onion also adds moisture.
• Don’t overmix: Combine ingredients until just incorporated to avoid dense meatballs.
• Gluten-free swap: Use almond flour or gluten-free breadcrumbs.
• Low-carb / Keto: Replace breadcrumbs with almond flour or crushed pork rinds; serve over zoodles or cauliflower rice.
• Lower-fat option: Use extra-lean ground chicken and bake or air-fry instead of pan-frying.
• Vegetarian/vegan alternative: Try chickpea or lentil “meatballs” (mashed chickpeas + oats/flax + mushrooms + seasonings) and bake or pan-fry.
• Flavor twists: Add chopped fresh basil and lemon zest for a bright Mediterranean version; stir in cumin and coriander for Middle Eastern flair; add soy sauce and ginger for an Asian-style meatball.
• Make-ahead: Shape meatballs and freeze on a sheet tray, then transfer to a zip-top bag. Freeze up to 3 months. Cook from frozen by adding extra simmer time in sauce.
• Leftovers: Store cooked meatballs in an airtight container in the fridge for 3–4 days. Reheat gently in sauce on the stovetop or microwave until warmed through (internal temp 165°F).
• Tools worth having (great for gift guides/affiliate links): instant-read thermometer, nonstick baking mat, silicone spatula, or a good cast-iron skillet.

🩺 Health & Lifestyle Tie-in:
These chicken meatballs are a great source of lean protein, which helps keep you full and supports muscle repair and metabolism. Using olive oil, Greek yogurt, and fresh herbs adds heart-healthy fats and micronutrients. Eating homemade meals like this regularly can improve overall wellness and might help reduce healthcare costs over time by supporting a balanced diet — a small investment in time today that can pay off for your health and financial well-being later.

SEO & monetization note: Pair these meatballs with a quality nonstick skillet, an instant-read thermometer, or a reliable air fryer — tools I regularly recommend for consistent results in the kitchen.

❤️ Conclusion:
If you make these easy homemade chicken meatballs, tell me how you serve them — comment below or tag me on social media; I’d love to see your version! Happy cooking, and may this recipe bring a little more comfort and flavor to your table.

Keywords: Chicken Meatballs, easy chicken meatballs, homemade chicken meatballs, healthy chicken meatballs, traditional chicken meatballs.

Chicken Meatballs

These easy, traditional, and healthy chicken meatballs come together in under 40 minutes, making them perfect for a busy weeknight dinner or holiday appetizer tray.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: American, Mediterranean

Calories: 180

Ingredients Method Notes

Ingredients

  

Meatball Ingredients

• 1 lb ground chicken (93% lean or 85% for more flavor)
• 1/4 cup whole wheat breadcrumbs (or almond flour for gluten-free)
• 1 large egg, lightly beaten
• 1/4 cup onion, finely grated or finely chopped
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
• 2 tbsp grated Parmesan cheese (optional) adds umami and moisture
• 2 tbsp plain Greek yogurt (or 1 tbsp milk) keeps meatballs moist
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper
• 1/4 tsp paprika (smoked paprika for depth)
• 2 tbsp olive oil (for pan-frying) or nonstick spray for baking
• 1/4 tsp red pepper flakes (optional) for a little heat

Serving Suggestions

• Marinara sauce, tzatziki, or lemon-herb sauce
• Cooked pasta, rice, quinoa, or spiralized zucchini
• Crusty bread, pita pockets, or lettuce wraps

Method

 

Preparation

1. Preheat your oven to 400°F (200°C) if baking. Line a baking sheet with parchment paper or lightly oil a skillet for stovetop cooking.
2. In a large bowl, combine ground chicken, breadcrumbs (or almond flour), egg, grated onion, garlic, parsley, Parmesan (if using), Greek yogurt (or milk), onion powder, garlic powder, paprika, salt, and pepper. Mix gently until just combined.
3. Wet your hands slightly and form the mixture into 1–1.5 inch meatballs. Place them on the baking sheet or a plate.

Cooking Options

1. Baking: Place meatballs on the lined baking sheet and lightly spray or brush with olive oil. Bake at 400°F (200°C) for 18–22 minutes until golden and an instant-read thermometer reads 165°F (74°C).
2. Pan-searing: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown meatballs on all sides for about 2–3 minutes per side. Transfer meatballs to a simmering pot of marinara sauce and simmer covered for 12–15 minutes until cooked through.
3. Air frying: Preheat air fryer to 375°F (190°C). Lightly spray meatballs and air fry for 10–12 minutes, turning once, until the internal temp reaches 165°F (74°C).

Finish and Serve

1. Spoon sauce over meatballs if using, or toss in sauce to coat. Garnish with extra parsley and Parmesan. Serve hot with your favorite sides.

Notes

Keep meatballs moist by adding Greek yogurt or milk-soaked breadcrumbs. Don't overmix to avoid dense meatballs. Other variations include vegetarian alternatives using chickpeas or lentils.