This Chicken Meatballs Recipe creates the most flavorful baked chicken meatballs that are then simmered in a simple red sauce. Great for appetizers, meatball sandwiches or served over your favorite pasta!

Chicken meatballs in sauce pan in red sauce and topped with melted cheese with serving spoon on the side.

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Chicken Meatballs Recipe Ingredients

Ground Chicken
Panko Crumbs
Grated Parmesan Cheese
Olive Oil
Egg
Minced Garlic, dry
Dried Parsley
Minced Onion, dry
Salt
Black Pepper
Onion
Minced Garlic
Crushed Tomatoes
Italian Seasoning
Dried Oregano
Dried Basil
White Sugar
Red Pepper Flakes
Water
Mozzarella Cheese

Substitution Suggestions:

Ground Chicken: Feel free to use ground turkey if you like. You can also grind your own chicken breasts and thighs.
Panko Crumbs: Plain bread crumbs will also work.
Grated Parmesan Cheese: Grated pecorino cheese is also really good!
Olive Oil: Avocado oil, canola, grapeseed or vegetable oil can be used. However, olive oil has the best flavor with this recipe.
Dried Minced Garlic and Onion: I like to use the dried spices in the meatballs, but you can use fresh if you like. Use a microplane to grate them both very finely. Or you can use 2 teaspoons each of garlic powder and onion powder.
Crushed Tomatoes and Seasonings: If you prefer you can use your favorite jar of red pasta sauce. This sauce recipe is really simple and delicious, I suggest giving it a try first.
White Sugar: You can replace the sugar with some honey, agave, brown sugar or sugar substitute if you prefer.
Mozzarella: You can also use shredded parmesan, provolone, asiago cheese or blend of all of them.

Chicken meatballs over pasta with one meatball cut in half in white round bowl.

How to Make Baked Chicken Meatballs Recipe

In a large bowl combine the meatball ingredients: ground chicken, panko crumbs, Parmesan cheese, olive oil, egg, dried minced garlic, dried onion flakes, dried parsley, salt and black pepper. Work it together just until it is fully and evenly combined but being careful not to overwork the meat.

Using a medium size scoop or 2 level tablespoons, make about 20 meatballs and place them on a parchment lined rimmed baking sheet.

Meatballs rolled and on a parchment lined baking sheet.

Bake the meatballs in a preheated 400°F oven for 15-20 minutes until fully cooked.
While the meatballs are in the oven baking, make the red sauce. In a large sauce pan, heat the olive oil over medium heat. Then add the chopped onions and sauté for 5-6 minutes until onions are soft and translucent.
Add the minced garlic and sauté another minute and until the garlic is fragrant.

Chicken meatballs red sauce ingredients.

Next, stir in the crushed tomatoes, Italian seasoning, oregano, basil, sugar, water, salt, and red pepper flakes.
Bring the sauce to a low boil, then reduce the heat to low, cover and simmer 10 minutes.
After the sauce has simmered for 10 minutes, remove 1 cup of the sauce to stir into the pasta if desired.

Baked meatballs added to simmering red sauce in large sauce pan.

Once the meatballs are done cooking, add them to the sauce and give it a gentle stir so the meatballs are coated with sauce. Remove pan from heat.
Sprinkle the mozzarella cheese over top, cover the pan with a lid and let sit until the cheese is melted.
Serve meatballs over pasta, in hoagie buns or plain as an appetizer.

Chicken meatballs in sauce pan in red sauce and topped with melted cheese.

What to Serve with Chicken Meatballs

We love having a simple green side salad anytime we have pasta or an Italian inspired dish. Here are some more side dishes that would be delicious with these meatballs:

Roasted Broccoli and Cauliflower
Crispy Oven Fries
Garlic Parmesan Roasted Brussels Sprouts
Roasted Ranch Potatoes
Air Fryer Green Beans

Tips for Baked Chicken Meatballs Recipe

The most important rule about making meatballs or meatloaf is to not over work the meat. Over working the meat will create really tough and dry meatballs, which are not pleasant to eat.
Use a scoop to portion out the meatballs. This will ensure even cooking because the meatballs will all be the same size.
Do not overbake the meatballs. Overbaking will create dry meatballs. Bake just until cooked or the internal temperature is 160°F.

Chicken meatballs in sauce pan with sauce and melted cheese next to large white bowl of pasta.

Storing and Reheating

Storing: Store any leftover meatballs in an airtight container in the fridge for up to 4 days.

Freezing: These meatballs freeze well with the sauce or without the sauce. If freezing with the sauce add it all to a freezer safe air tight container. Then, label, date and freeze. Freezing the meatballs with no sauce is just as easy. Place the cooked and cooled meatballs in a freezer safe air tight container or zip top bag, then label, date and freeze. Both options will last up to 4 months in the freezer.

Thawing: When ready to enjoy the meatballs, thaw them overnight in the refrigerator.

Reheating: Reheat the meatballs with sauce on the stove over low heat until warmed through. You can also reheat in the microwave.

Close up top view of chicken meatballs on top of pasta in white round bowl.

More Delicious Chicken Recipes:

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Chicken Meatballs Recipe

Course: Appetizer, Main Course

Cuisine: American, Italian

Keyword: Chicken Meatballs Baked, Chicken Meatballs Recipe

Prep Time: 15

Cook Time: 20

Servings:

Author: Heather

Ingredients

Meatballs

1 pound ground chicken
¼ cup panko breadcrumbs
½ cup grated parmesan cheese
1 tablespoon olive oil
1 large egg
1 teaspoon dried minced garlic
1 teaspoon dried parsley
2 teaspoons dried minced onion
1 teaspoon salt
½ teaspoon black pepper

Sauce

2 tablespoons olive oil
½ large onion, finely chopped
1 tablespoon minced garlic
28 ounces canned crushed tomatoes
1 teaspoon Italian seasoning
½ teaspoon oregano
½ teaspoon basil
1 teaspoon white sugar
½ cup water
½ teaspoon salt
pinch red pepper flakes
1 cup shredded mozzarella cheese

Instructions

Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.
In a large bowl combine: ground chicken, panko crumbs, parmesan cheese, olive oil, egg, dried minced garlic and onion, dried parsley, salt, and black pepper. Mix with hands until fully combined but being careful not to overwork the meat.
Using a medium size scoop or 2 tablespoons, make about 20 meatballs and place on prepared baking sheet.
Bake for 15-20 minutes until fully cooked or internal temperature is 160°F.
While the meatballs are baking, make the red sauce. In a large sauce pan, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-6 minutes until soft and translucent.
Add the minced garlic and cook another minute and until fragrant.
Stir in the crushed tomatoes, Italian seasoning, oregano, basil, sugar, water, salt and red pepper flakes. Bring to a low boil, then cover, reduce heat to low and simmer for 10 minutes.
Once the sauce has simmered, remove 1 cup of the sauce to stir into the pasta if using.
When the meatballs are done, gently place them in the sauce and give them a gentle stir to coat them all. Then remove the pan from the heat.
Sprinkle the mozzarella cheese over the top, cover pan with lid and let sit until the cheese has melted.
Serve over pasta, in hoagie buns or plain as an appetizer.

Nutrition

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