Simple & Juicy Baked Chicken Meatballs

I’ve created a straightforward and delicious baked chicken meatball recipe that uses simple pantry ingredients, bakes quickly in one sheet pan, and delivers moist, flavorful meatballs every time.

Why You’ll Love This Recipe

I love this recipe because it’s easy to pull together in under 30 minutes, and the meatballs stay tender thanks to the milk‑soaked panko crumbs. Baking rather than frying saves me time and cleanup, and using a cookie scoop ensures perfectly uniform meatballs that bake evenly and look great on the plate.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound minced chicken
1/2 cup panko crumbs
1/4 cup milk
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1 large egg (slightly beaten)
2 tablespoons extra virgin olive oil
1/2 cup grated parmesan cheese
Cooking spray

directions

I preheat the oven to 400 ℉ (200 ℃), then line a large baking sheet with parchment paper and give it a light coat of non‑stick spray so the meatballs don’t stick. In a large bowl, I combine the panko crumbs, milk, kosher salt, garlic powder, egg, and olive oil, and let it rest a few minutes so the crumbs absorb the moisture and bind everything together. Then I stir in the ground chicken and the grated parmesan cheese—though if someone’s picky about cheese, it still works beautifully without it. I scoop out the mixture into 18–20 evenly sized portions (using a cookie scoop makes this neater), wet my hands lightly, and roll each portion into smooth balls. I place them on the baking sheet, lightly spray the tops again for that golden finish, then bake for 20 minutes. If I want them extra golden, I’ll broil for the last 2–3 minutes, watching closely so they don’t burn. Once baked, I enjoy them as is or serve them with marinara, ranch, honey mustard, over spaghetti, or tucked into a sub.

Servings and timing

I typically get about 18–20 meatballs from this recipe, depending on how generously I portion. It takes about 5 minutes to prep, 20 minutes to bake, and optionally 2–3 minutes to broil, so total time is around 25–30 minutes from start to finish.

storage/reheating

I store leftover meatballs in an airtight container in the refrigerator for up to 3–4 days. To reheat, I pop them in the oven at 350 ℉ (175 ℃) for 8–10 minutes, or microwave them in short bursts until warmed through. They’re equally delicious straight from the cold, too.

FAQs

What can I use instead of panko crumbs?

I sometimes substitute regular breadcrumbs or crushed crackers in a pinch—just make sure they can absorb the liquid similarly so the meatballs stay tender.

Can I make these meatballs ahead of time or freeze them?

Yes—I’ll freeze them on a sheet before transferring to a freezer bag, then heat directly from frozen, extending baking time by a few minutes until fully heated through.

Can I use ground turkey instead of chicken?

Absolutely—I’ve swapped in ground turkey often with great results; just be mindful it may take an extra minute or two to bake depending on fat content.

Is the parmesan cheese optional?

Yes—I omit the parmesan when I’m cooking for picky eaters, and the meatballs still come out moist and flavorful.

How do I know when the meatballs are done?

I check with an instant‑read thermometer aimed for an internal temperature of 165 ℉ (74 ℃), or cut into one to ensure there’s no pink inside.

Can I add herbs or other seasonings?

I like stirring in chopped fresh parsley, basil, or a pinch of red pepper flakes for extra flavor—feel free to customize!

Are these meatballs gluten-free?

Not as written, since panko contains gluten. I’d swap in gluten‑free breadcrumbs to make them safe for a gluten‑free diet.

What dips go well with these meatballs?

I love marinara, honey mustard, or ranch. I’ve also tried tzatziki or a garlic‑yogurt sauce for a fun twist.

Can I bake these on a sheet without parchment paper?

I can, but I prefer parchment or a non‑stick liner—it makes cleanup easier and helps the meatballs develop a golden crust without sticking.

How do I keep the meatballs from falling apart?

I find letting the crumbs soak in the wet ingredients first helps bind everything. Also, using an egg and squeezing the mixture just enough keeps them cohesive without becoming dense.

Conclusion

I adore how effortless this baked chicken meatball recipe is—quick to mix, easy to shape, and flexible enough to fit dinners, snacks, sandwiches, or pasta nights. The panko‑milk base guarantees tender results, and baking not only cuts down on mess but still gives beautifully golden meatballs. I’m confident these will become a go‑to in my weeknight dinner lineup—and I hope they become one in yours, too.

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