Ground Chicken Meatballs
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My ground chicken meatballs are tender and juicy, and cook up in less than 20 minutes. Stovetop and air fryer instructions included.
As much as I love traditional beef meatballs, my family loves it when I change things up and make my ground chicken meatball recipe. While chicken is leaner than beef, I use a special combination of ingredients that guarantees extra juicy meatballs every single time.
I tested this recipe with a few different kinds of ground chicken and found that, because of the combination of ingredients in my meatball base, it really didn’t matter what type you used. This is a huge win, as you can use extra lean, lean, or homemade ground chicken!
Table of Contents
Why I love this recipe
- Always juicy and tender. As the meatballs are oven-baked, they avoid the unnecessary grease that drags them down!
- Packed with flavor. A simple seasoning mix and spices make these meatballs extra flavorful.
- Quick and easy. I love to whip these up for a quick weeknight dinner, and the leftovers freeze REALLY well! Also, I love to make these as part of my weekly meal prep.
- Lean and protein-packed. Chicken has less saturated fat and more protein than other ground meats.
★★★★★ REVIEW
“These are such a hit in my house- my family requests it at least once a week!” – Brittany
Ingredients needed
- Ground Chicken. I use lean ground chicken because the other ingredients add enough moisture to keep the meat from drying out. Regular ground chicken works, too. If you can’t find ground chicken, you can easily make your own by grinding down chicken breasts in a food processor.
- Eggs. Helps bind everything together.
- Milk. Adds moisture to the meatballs. If you are dairy-free, use your favorite dairy alternative instead.
- Onion and garlic. I like to use both fresh onion/garlic and onion/garlic powders, as they add that extra layer of flavor.
- Bread crumbs. Help to bind the meatballs together and prevent them from falling apart. I like to use panko breadcrumbs as they have a lighter texture, but standard breadcrumbs also work.
- Italian seasoning. Gives the meatballs hints of basil, oregano, thyme, and rosemary.
- Kosher salt and black pepper. To taste.
How to make ground chicken meatballs
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1: Mix. In a large mixing bowl, combine all of the ingredients and mix until just combined.
Step 2: Shape. With wet hands, roll the meatballs into small balls, about 1 tablespoon each. Place them on the prepared tray as you roll them out.
Step 3: Bake. Place the tray of meatballs in the oven and bake for 15-17 minutes. Serve over pasta, spaghetti, or a salad.
Arman’s recipe tips
- Keep your hands wet. Wet hands make forming the meatballs much easier and prevent the meat from sticking to them. Some recipes call for oil, but I find water works just fine.
- You’ll know the meatballs are fully cooked once they reach an internal temperature of 165°F. Use a meat thermometer to double-check. If you plan to rest your meatballs, remove them from the oven once they reach 160°F. As they rest, they will rise to 165°F (called carryover cooking).
- Don’t overmix the meat, as it can result in tough and dry meatballs. Mix the ingredients just until they are evenly combined.
- Chilling the mixture for at least 30 minutes before shaping and cooking can help the meatballs hold their shape better.
Alternative cooking methods
As mentioned above, I tested these meatballs on the stovetop and also in the air fryer, so you have options. See the recipe card notes below for specific timing on each.
- Skillet chicken meatballs– I think using the skillet gives the meatballs that gorgeous golden brown crust and flavor, but it is more hands-on, and the oil splatter can be annoying!
- Air fryer chicken meatballs– The most consistent and quickest way to cook them. The only downside is that you’ll need to cook them in a couple of batches!
Variations
I’ve been making these meatballs for years, and I’ve had fun changing up the seasonings, flavors, and even adding a sauce. Here are some ideas:
- Use different spices, like cumin, red pepper flakes, or garlic powder to change the flavor.
- Add some cheese. A sprinkling of Parmesan cheese into the mixture will completely transform the flavor.
- Experiment with different sauces. Try something different by dousing the meatballs in a katsu sauce, bulgogi sauce, or eel sauce. This would work well as a fun appetizer!
Storage instructions
To store: Place any leftovers in an airtight container and refrigerate for up to 4 days.
To freeze: Transfer the cooked meatballs to an airtight container or plastic bag and place them in the freezer. The meatballs will last in the freezer for 3 months.
Reheating: I actually prefer to microwave the meatballs for 15-20 seconds, as it traps heat better and helps maintain juiciness. If you don’t want to do that, heat them in the oven, covered in aluminum foil, until hot.
Frequently asked questions
Tough, gummy meatballs result from overmixing. When making the meatball mixture, use a light hand and stop mixing once everything is combined.
Yes, you can make chicken meatballs in advance. Prepare the meatballs and refrigerate them for up to 24 hours before cooking. You can also batch-freeze the uncooked meatballs for later use. I recommend no more than 3 months in advance.
✅ Nutrition reviewed
“I love this recipe because ground chicken is a lean source of high-quality protein that supports muscle health and helps keep meals satisfying. These meatballs make a nutritious, balanced option for everyday meals.” – Felicia Newell, MScAHN, RD, CPT.
Ground Chicken Meatballs
Video
Ingredients
- 1 pound ground chicken
- 2 large eggs
- 1/4 cup milk
- 2 cloves garlic minced
- 1 cup bread crumbs I used panko bread crumbs
- 1/2 tablespoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat the oven to 200C/400F. Line a large baking tray with parchment paper and set aside.
- In a mixing bowl, combine ground chicken, egg, milk, garlic, Italian seasoning, garlic powder, salt, and pepper. Mix everything gently until just combined.
- Using lightly wet hands, roll out 20 meatballs. Place them on a wire rimmed baking sheet or baking tray lined with aluminum foil.
- Bake the meatballs for 15-17 minutes, or until fully cooked. Use a meat thermometer to check that they have reached an internal temperature of 165F.
Notes
- Tips: Check out my recipe tips above for perfect chicken meatballs.
- Serving size: One serving is 5 meatballs.
- To make this stove top, add olive oil to a large skillet or pan and place it over medium-high heat. Once hot, cook the meatballs for 12-15 minutes, rotating them regularly.
- To make air fryer chicken meatballs, place the prepped meatballs in a greased air fryer basket and air fry at 400°F for 12 minutes, flipping halfway through.
- Leftovers: Keep in the fridge, covered, for up to 4 days or the freezer, covered, for up to 3 months.
Nutrition
More easy ground chicken recipes
- Ground chicken burgers– Quick, easy, and perfect for a healthy burger night.
- Air fryer chicken patties– One of my favorite meal prep proteins, these are great over a salad, in a bun, or as a high-protein addition to any meal.
- Chicken crust pizza– The ground chicken is mild-tasting, so it makes a really good pizza base.
- Ground chicken tacos– I think I prefer these to traditional beef tacos! They are ready in about 10 minutes.
- Ground chicken lettuce wraps– Great as an appetizer or a light entree.
- Chicken sausage– A fantastic high-protein breakfast option that is so flavorful and juicy.
Originally published April 2023
Nice
Thank you! Glad you liked them.
What can I use instead of milk?
You can use a plant based milk if you’re worried about dairy, or a chicken or vegetable stock instead if you’d prefer to maximize the savory flavors.
Mmmmm Good 😊
Thanks so much for your lovely comment, Sue- I’m so glad you enjoyed my chicken meatballs 🙂
Good ingredjents. Chicken I always have at home. I must give it a try for sure.
Can I also use minced chicken meat? I have those in my shops.
Yes that is the same as ground chicken.
Hi Arman.. what else can you use for breadcrumbs if you’re type 2 diabetes? I’m not supposed to have anything with added sugar.. thank you so much I just found out I have this and I’m trying to navigate my life 😊⭐
Hi Joan! Almond flour could work!
These are such a hit in my house- my family request it at least once a week!
Thanks, Brittany!
Do you start with raw chicken or chicken that has already been cooked
Raw chicken.
Can I use toasted bread instead of buying panko
Yes- absolutely! I do that when I have a very dry loaf 🙂
You start with raw ground chicken..
Hi Arman.. what else can you use for breadcrumbs if you’re type 2 diabetes? I’m not supposed to have anything with added sugar.. thank you so much I just found out I have this and I’m trying to navigate my life 😊⭐
Hi Joan- yes, you can! Almond flour or my keto bread crumbs would be two fantastic substitutes! Let me know how you go!
Hello Arman, I just ran across your nice recipe website the other day. I am still exploring it. I am planning on making your chicken meatball recipe this evening. Thank you. They look good. I was wondering what you have the cooked meatballs sitting in in the bowl? Is it melted 🧈 butter?
Hi Kathy, it’s a lemon butter sauce from my lemon chicken recipe 🙂
Moist and delicious. Add some stewed tomatoes over top.
Hi Dot- I love that you added stewed tomatoes over the top. I can see that being fabulous with a spaghetti or pasta base too.
It looks like you added chopped parsley to your meatballs. Am I correct?
You can if you like!
Hi Arman, so right after I sent the first post I found your recipe for Keto Meatballs for which the recipe calls for ‘keto bread crumbs’ made with pork rinds. I don’t care for pork rinds–is there another way to get keto bread crumbs? Thanks again.
Almond flour should work!
I don’t have panko or bread crumbs. What I do have is some GF matzo cracker crumbs. They are very dry. Would these work as well? Thank you.
Yes should be fine! 🙂
these were yummy. i added tomato paste to the mixture for extra flavour
What can I use instead of milk?
You can use broth or water 🙂
I’m allergic to eggs but would love to try these. Do any of the egg substitutes work in this recipe?
Hi Babs- I recently re-tested this recipe to see how it goes without an egg- here is what I recommend- Two tablespoons of full-fat ricotta (best option) or two tablespoons of full-fat yogurt. They both provide moisture without being overpowering in flavor. In culinary school, we were actually taught that mayonnaise is a great sub, but you did say without eggs, and most contain yolks! Let me know how you go with it!