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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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.