These roast chicken meatballs are baked in the oven until golden on the outside and tender in the middle, with garlic, herbs, and Parmesan for savory flavor. Baking them on a sheet pan keeps cooking straightforward and makes a batch easy to serve with pasta, salad, or vegetables.
Ingredients
- 1 pound ground chicken, preferably not extra-lean
- 1/2 cup plain dried breadcrumbs
- 1 large egg
- 1/4 cup finely grated Parmesan cheese
- 2 tablespoons whole milk
- 2 tablespoons finely chopped fresh parsley
- 2 cloves garlic, finely grated or minced
- 1 teaspoon finely grated lemon zest
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil, plus a little for your hands if needed
Instructions
- Heat the oven and prepare the pan. Set a rack in the center of the oven and heat it to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it. The rim helps contain any drippings.
- Make the breadcrumb mixture. In a large bowl, stir the breadcrumbs and milk together. Let them stand for 2 minutes so the crumbs can absorb the liquid. This mixture, called a panade, helps keep lean poultry meatballs moist.
- Add the remaining ingredients. Mix the egg, Parmesan, parsley, garlic, lemon zest, salt, pepper, and olive oil into the breadcrumb mixture. Add the ground chicken. Use clean hands or a fork to combine gently, stopping as soon as the ingredients are evenly distributed. Overmixing can make meatballs dense.
- Shape the meatballs. With damp or lightly oiled hands, form the mixture into about 16 meatballs, each roughly 1 1/2 inches wide. Arrange them on the pan with space between each one so hot air can circulate. If the mixture feels sticky, that is normal; avoid adding lots of extra breadcrumbs, which can dry it out.
- Roast until cooked through. Bake for 15–20 minutes, checking smaller meatballs near the 15-minute mark. They should be lightly browned and reach an internal temperature of 165°F (74°C) at the center. Check with an instant-read thermometer inserted into the middle of a meatball; color alone is not a reliable safety test. If you want deeper browning, switch the oven to broil for 1–2 minutes at the end, watching closely.
- Rest and serve. Let the meatballs rest on the pan for 3–5 minutes before serving. Resting makes them easier to handle and gives the juices a moment to settle. Serve as they are, or add them to warm sauce just before bringing them to the table.
Tips
- Choose the right chicken. Ground chicken made from a mix of breast and thigh is usually juicier than very lean breast-only mince. If you only have lean ground chicken, the milk-and-breadcrumb mixture is especially useful; take care not to overbake it.
- Mix lightly. Once the chicken goes into the bowl, combine only until you no longer see large streaks of separate ingredients. A gentle touch keeps the texture tender.
- Make portions even. Similar-sized meatballs finish cooking at about the same time. A small cookie scoop makes portioning easier, but check the center temperature regardless of the tool you use.
- Handle raw poultry safely. Wash your hands, utensils, and work surfaces after they touch raw chicken. Do not put cooked meatballs back on a plate that held raw meat unless it has been washed.
Serving Suggestions
For a classic dinner, spoon the meatballs over spaghetti or another pasta with warm tomato sauce, adding the sauce after baking so the browned surfaces do not soften too soon. They are also good with couscous, rice, or mashed potatoes and a green vegetable such as broccoli or green beans. For a lighter plate, serve them with a crisp salad, roasted vegetables, and a lemony yogurt sauce.
To make a simple appetizer, arrange the meatballs with toothpicks and offer warm marinara or a garlic-herb dip alongside. Keep hot food hot if it will sit out during a meal; perishable food should not remain at room temperature for more than 2 hours, or 1 hour when the air temperature is above 90°F (32°C).
Variations
Italian-style: Replace the parsley with a tablespoon of chopped basil or use half parsley and half basil. Add 1/2 teaspoon dried oregano if you like a more pronounced herb flavor. Serve with tomato sauce and extra Parmesan.
Herby and bright: Use chopped dill or chives in place of some or all of the parsley, and keep the lemon zest. These flavors pair especially well with roasted potatoes and a yogurt-based sauce.
Gluten-free: Use certified gluten-free breadcrumbs in the same quantity. Check labels on the Parmesan and any sauce you serve with the meatballs if you are cooking for someone with celiac disease or a serious sensitivity.
Different cheese: Pecorino Romano can replace Parmesan, but it is saltier, so reduce the added salt to about 1/2 teaspoon and taste the finished dish before adding more at the table.
Storage and Reheating
Refrigerate cooked meatballs in a covered, shallow container within 2 hours of cooking. They keep for 3–4 days in a refrigerator set to 40°F (4°C) or colder. For longer storage, freeze them in a single layer until firm, then transfer to a labeled freezer-safe container or bag; use within 2–3 months for best quality. Thaw frozen meatballs overnight in the refrigerator when possible.
Reheat only the amount you plan to eat. Put meatballs in a covered oven-safe dish with a spoonful of water or sauce and warm at 325°F (165°C) until steaming hot throughout, usually 10–15 minutes depending on their size and starting temperature. On the stovetop, warm them gently in sauce, turning occasionally. A microwave also works: cover loosely, heat in short intervals, and turn or stir between intervals so they warm evenly. Reheated leftovers should reach 165°F (74°C). Avoid repeated cooling and reheating; return unused portions to the refrigerator promptly.
Frequently Asked Questions
How can I tell when chicken meatballs are done?
Use an instant-read thermometer to check the center of a meatball. Ground chicken is safe to eat when it reaches 165°F (74°C). A browned exterior does not guarantee that the center has reached a safe temperature.
Can I prepare the mixture ahead?
Yes. Cover the mixed bowl or shaped meatballs and refrigerate for up to 24 hours before baking. Keep the mixture cold, and bake within that time. Do not leave raw chicken mixture at room temperature while preparing other parts of the meal.
Why are my meatballs dry?
Common causes are very lean chicken, too many breadcrumbs, firm overmixing, or baking them longer than needed. Measure the ingredients, mix gently, and begin checking the temperature at 15 minutes. Remove them when the centers reach 165°F (74°C).
Can I bake these without parchment?
Yes. Lightly oil a rimmed baking sheet instead. Parchment makes cleanup easier, but it is not essential. Do not use wax paper in the oven.
Can I cook them in tomato sauce instead?
You can simmer shaped meatballs gently in sauce, but they will not have the same roasted, browned exterior. Cook until the centers reach 165°F (74°C), checking with a thermometer; the time will vary with meatball size and how gently the sauce simmers.
Can I freeze them before baking?
Yes. Freeze the shaped raw meatballs spaced apart on a lined tray until firm, then transfer them to a freezer-safe bag. For best quality, use within 2–3 months. Thaw overnight in the refrigerator before roasting, and cook to 165°F (74°C). Do not thaw raw poultry on the counter.