These are the juiciest, most flavorful chicken meatballs you’ve ever had, thanks to my expert-tested tips that keep them unbelievably tender and never dry. They’re packed with bold, herbaceous flavor and a secret boost of savory depth that makes them irresistible. Follow along for LOTS of ingredient, flavor, and serving variations!

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up close of a fork stabbing a juicy chicken meatball

Why you’ll love this Chicken Meatballs Recipe

Juicy and tender: My expert tips ensure these chicken meatballs stay fork-tender and never dry.
Bold, herbaceous flavor: Seasoned with Italian herbs, onion, garlic, freshly grated Parmesan, and a touch of beef bouillon for rich, savory depth.
Easy oven baked: No stovetop babysitting—pop them in the oven for even cooking and effortless prep.
Make-ahead friendly: Cook, reheat, freeze, or roll and refrigerate until ready to bake. All instructions included.
Customizable: Swap herbs and seasonings to match any cuisine or flavor profile.
So versatile: Serve with rice, in wraps, salads, grain bowls, or let everyone build their own meal. Lots of ideas below!

top view of chicken meatball recipe being served with tomato sauce and pasta

Chicken Meatball Recipe Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Ground chicken: Use 93% lean/7 % fat for a perfect balance of flavor and juiciness, without greasy meatballs. I recommend Jenni-O brand because it doesn’t seem as wet as other brands, making it easier to work with.
Beef bouillon powder (optional): My secret ingredient for rich, beefy depth. If you don’t eat meat, omit and slightly increase the salt.
Onion: Slice the top off the onion and keep the bottom stem intact to make it easier to hold and grate without it falling apart.
Greek yogurt: Replaces milk for extra-juicy meatballs. Whole milk yogurt yields the most succulent results, but light or nonfat also works.
Egg: One egg binds all the ingredients together.
Panko breadcrumbs: Larger and drier than traditional breadcrumbs, panko absorbs more flavor while providing structure—keeping the meatballs moist and tender.
Garlic: Fresh garlic adds bold flavor; adjust to taste or substitute with ½ teaspoon of garlic powder.
Italian herbs: A flavorful blend of basil, parsley, rosemary, and oregano adds bold, herbaceous depth. Use fresh or dried as available (lightly crush dried rosemary for even distribution).
Parmesan: Freshly grated Parmesan, grated on a microplane, adds salty, nutty umami—avoid pre-shredded or powdered for best flavor.

top view of chicken meatballs ingredients: ground chicken, egg, onion, garlic, Parmesan, panko, Greek yogurt, spices, egg, parsley,. rosemary, basil, beef bouillon

How to Make Chicken Meatballs

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Make Meatball Mixture. Grate the onion on the largest holes of the grater straight into a large bowl (we want all the juices!) until there is about ½ cup combined juices/onion. Stir in the remaining ingredients, up to the turkey, and mix well. Add the turkey and mix with your hands until just combined.

a collage showing how to make chicken meatballs by whisking the egg, panko, Parmesan, greek yogurt, spices and herbs together, then adding the ground chicken, then mixing in the chicken until combined

Step 2: Roll Meatballs. Scoop the meat mixture using a 1½ tablespoon cookie scoop (or a heaping 1 tablespoon), then gently roll it between your palms to form balls. Place the meatballs onto the prepared rack – they don’t have to be perfect!

showing how to make chicken meatballs by scooping the mixture by the 1 ½ tablespoon, then rolling into balls and placing on a baking rack

Step 3: Spritz. Lightly brush the meatballs with olive oil or spray them with cooking oil.

showing how to make chicken meatball recipe by brushing the meatballs with olive oil

Step 4: Bake. Transfer the baking sheet to the oven and bake until cooked through.

showing how to make chicken meatballs by baking until cooked through

How to Guarantee Fully Cooked Chicken Meatballs

•Use a meat thermometer: The most reliable method. Chicken meatballs are fully cooked when the instant-read thermometer reaches 160°F in the center; then allow to rest for 5 minutes to reach 165°F.
•Bake evenly sized meatballs: Roll meatballs the same size so they cook at the same rate, and none are underdone.
•Don’t overcrowd the pan: Space meatballs slightly apart so hot air can circulate for even cooking.
•Check the thickest one: Always test the largest meatball, as it will take the longest to cook.

chicken meatballs recipe piled on a plate showing how juicy they are

Tips for the Best Chicken Meatballs

Chill the mixture: The chicken mixture will be very wet, so I recommend freezing it for 30 minutes to make it easier to work with. Roll a small amount at a time, keeping the rest in the freezer.
Don’t overmix: Overworking the meat mixture leads to tough meatballs.
Roll gently: Don’t compact the meatballs—light, loose shaping prevents dense, heavy meatballs.
Prevent sticking: Lightly oil or wet your hands—sticky meat means juicier meatballs.
Keep ingredients cold: Start with cold turkey, eggs, and yogurt; chill the mixture or briefly freeze scooped meatballs to make shaping easier.
Don’t overbake or they will be dry.

How to prep ahead of time

Roll the meatballs up to 24 hours ahead, cover them with plastic wrap, and refrigerate. Remove the tray from the refrigerator 30 minutes before baking, then bake according to recipe directions.

top view of baked chicken meatballs being served Greek style in a bowl with rice, Kalamata olives, tomatoes, feta, avocados, lemon and tzatziki

Baked Chicken Meatballs variations

INGREDIENT VARIATIONS

Make them gluten-free: Use gluten-free panko. The remaining ingredients are gluten-free.
Protein swap: Use ground beef, pork, turkey, or a blend of two meats.
Onion substitute: Swap the grated onion for ¼ cup dried, minced onion; add 1 extra tablespoon of Greek yogurt to replace the moisture from the onion juices.
Panko substitute: Replace panko with crushed saltines or Ritz crackers (reduce salt slightly), or use homemade breadcrumbs.
Cheese variations: Use any semi-hard cheese you love. Freshly grated Asiago or Romano work beautifully, or use a blend. The cheese can also be omitted entirely if needed.
Herb variations: Adjust the amounts or swap herbs to change the flavor profile—Italian, Mediterranean, or even herby-garlic are all great options.
Make them spicy: Add ½ teaspoon red pepper flakes or a pinch of cayenne for heat.

FLAVOR VARIATIONS

Greek turkey meatballs: Swap the yellow onion for red onion, and add the following for extra flavor: ½ tablespoon fresh minced dill, ½ tablespoon fresh mint, ½ teaspoon ground coriander, ½ teaspoon ground cumin, and ¼ teaspoon red pepper flakes.
Swedish meatballs: Season the meatballs with the bouillon, pepper, and ½ teaspoon dried parsley, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice. Serve with this Swedish meatball sauce .
Buffalo Meatballs: Season with ½ tablespoon brown sugar, ¼ teaspoon chili powder, ¼ teaspoon smoked paprika, and ¼ teaspoon ground cumin. Serve with this Honey Buffalo Sauce.
Teriyaki Meatballs: Omit the herbs and add ½ tablespoon freshly grated ginger or ½ teaspoon ground ginger. Serve with teriyaki sauce. Note: The teriyaki sauce recipe is for 2 pounds of meat.

side view of chicken meatballs being served in a Greek bowl

How to serve easy Chicken Meatballs

Pair these chicken meatballs with veggies or salad and either mashed potatoes or rice, or any of the fun ideas below:

Over Pasta: Toss with marinara, Alfredo, or pesto for a classic Italian meal.
Marry Me Chicken Meatballs: Swap the meatballs for the chicken in this recipe for a rich, restaurant-style dish perfect for special occasions.
Chicken Meatballs with Orzo: Pair meatballs with tender orzo pasta like in this recipe.
Grain Bowls: Serve over rice, quinoa, or couscous with your choice of roasted and fresh veggies, pickled red onions, etc., for a balanced bowl. Top with tzatziki, avocado crema, cilantro lime dressing, etc.
Salad: Add meatballs to any of your favorite salads, like Caesar, Greek salad, etc.
Wraps or sandwiches: Stuff into pita, tortillas, or hoagie rolls with sauce and veggies.
Risotto: Add chicken meatballs to any risotto recipe, such as mushroom risotto, Parmesan risotto, spinach and pea risotto, or Greek Risotto.
Subs: Slather the open faces of hoagies with butter and toast at 400°F for 5 minutes. Add marinara-coated meatballs, top with mozzarella, and bake until the cheese is melted.
Chicken Meatball Soup: Add to chicken noodle, minestrone, or vegetable soup, or swap them for the protein in nearly any soup.
Chicken Piccata Meatballs: Slightly underbake the meatballs, then simmer them in a lemon-butter caper sauce for a bright, zesty finish.

a fork piercing the best chicken meatballs to eat

HOW TO STORE Chicken Parm Meatballs

•Refrigerate: Let meatballs cool to room temperature. Transfer to an airtight container and refrigerate them for up to 5 days.
•Freeze: Place cooled meatballs on a parchment-lined baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container for up to 3 months.

How to Reheat

TO REHEAT FROM THE FRIDGE
•Oven: Bake at 350°F for 10–12 minutes until heated through.
•Microwave: Heat on high for 1–2 minutes, checking halfway.

TO REHEAT FROM FROZEN
•Oven: Bake at 350°F for 20–25 minutes until fully heated.
•Microwave: Cover and heat on medium power in 1–2 minute intervals until warm.

Looking for more Meatball Recipes?

Turkey Meatballs
Cocktail Meatballs
Grape Jelly Meatballs
Swedish Meatballs
Buffalo Meatballs
Greek Meatballs
Korean Meatballs
Teriyaki Meatballs
Italian Meatball Sliders
Italian Meatballs
Parmesan Meatballs

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Servings: meatballs

Total Time: 56

Prep Time: 40

Cook Time: 16

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Ingredients

1/2 small yellow onion, peeled (keep stem end intact)
1 egg
2 tablespoons plain Greek yogurt
1/2 cup panko breadcrumbs
1/2 cup freshly grated Parmesan cheese (on a microplane)
3 cloves garlic, minced (may sub ½ tsp garlic powder)
2 tablespoons chopped fresh basil, or 1 tsp dried
2 tablespoon chopped fresh parsley, or 1 tsp dried
1 tablespoon chopped fresh rosemary, or ½ tsp dried, lightly crushed
1/2 teaspoon dried oregano
1 teaspoon granulated beef bouillon or 1 crushed cube- optional, see notes
1/2 tsp EACH salt, pepper

ADD LAST

1 pound ground chicken, 93% lean
olive oil for brushing or cooking spray

Instructions

Prep: Line a baking sheet with foil for easy cleanup and top with a baking rack; spray the rack with cooking spray. Preheat the oven to 400°F.
Make Meatball Mixture: Grate the onion on the largest holes of a box grater straight into a large bowl (we want all the juices!) until there is about ½ cup combined juices/onion. Stir in the remaining ingredients, up to the chicken, and mix well. Add the chicken and mix with your hands until just combined (don't overmix or your meatballs will be tough).
Freeze Mixture: The mixture will be very wet, so I recommend freezing the mixture for 30 minutes to make it easier to work with.
Roll Meatballs: Working with a small amount at a time (keep the rest in the freezer), wet or lightly spray your hands with cooking spray to prevent the mixture from sticking. Scoop the meat mixture using a 1 ½ tablespoon cookie scoop (or a heaping 1 tablespoon), then gently roll in between the palms of your hands to form balls; don't compact too much or the meatballs will be dense. Place the meatballs onto the prepared rack without touching.
Spritz Meatballs: Lightly brush the meatballs with olive oil or spray them with cooking oil (this is my favorite oil spritzer).
Bake: Transfer the baking sheet to the oven and bake at 400°F for 16-21 minutes, or until the meatballs are cooked through (reach an internal temperature of 160°F with an instant-read thermometer, then allow to rest for 5 minutes to reach 165°F). Broil for a minute or so, if desired, for extra color.

Notes

Beef bouillon: My secret ingredient that infuses the chicken meatballs with rich, beefy goodness. If using cubes, finely crush them and add to the mixture; don’t dissolve them in water first. If you don’t eat meat, eliminate the bouillon and increase the salt to ¾ teaspoon.
Gluten-free: Use your favorite gluten-free panko, crackers, or toasted gluten-free bread in place of the panko.
Use cold ingredients: Start with cold egg and yogurt, and add cold chicken straight from the fridge to make the mixture easier to work with.
Prep ahead: Roll the meatballs up to 24 hours in advance, cover with plastic wrap, refrigerate, then bake when ready. Let the meatballs sit on the counter for 30 minutes to help come to room temperature before cooking.

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2 Comments

Tina says

at

Absolutely the best most flavourful meatball recipe I’ve ever made. I love meatballs they are very versatile, you can use any sauce with them but these are amazing all by themselves. Good for you, amazing recipe. Thank you.

- Jen says
  
  at
  
  Wow Tina! It made my day to hear how much you loved this recipe! Thank you so much for taking the time to share your glowing review of this dish! Cheers!

Ground Chicken Meatballs Recipe

PIN THIS RECIPE TO SAVE FOR LATER

Why you’ll love this Chicken Meatballs Recipe

Chicken Meatball Recipe Ingredients

How to Make Chicken Meatballs

How to Guarantee Fully Cooked Chicken Meatballs