Baked Chicken Meatballs

Published: Jan. 29, 2025

Recipe Overview

• Total Time: 1 hour (includes 5 minutes prep + 15 minutes optional chilling + 40 minutes cooking)

• Prep Time: 5 minutes (plus 15 minutes chilling if meatballs lack cohesion)

• Cook Time: 40 minutes (20–22 minutes baking + 15 minutes optional chilling)

Ingredients

• Base Binder: ½ cup panko bread crumbs, ⅓ cup whole milk (panade to tenderize)

• Protein: 1 pound ground chicken (preferably 85/15 mix; 100% breast meat may yield drier meatballs)

• Flavor & Texture: 1 large egg, ⅓ cup grated Parmesan, 2 tbsp chopped fresh parsley, 1 tbsp extra-virgin olive oil

• Aromatics: 1 tsp garlic powder, 1 tsp onion powder, ½ tsp dried oregano

• Seasoning: 1 tsp kosher salt, ½ tsp black pepper

• Optional Serving: Lemon wedges, simple tomato sauce, Buffalo sauce, or jarred marinara

Preparation Instructions

Step 1: Prep Oven & Baking Sheet

Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper (non-stick silicone mats are ideal for easy cleanup).

Step 2: Create the Panade

In a small bowl, combine panko bread crumbs and whole milk. Let sit for 3–5 minutes, stirring once, until the panko fully absorbs the milk, forming a thick, cohesive paste. This "panade" tenderizes meatballs and prevents drying during baking.

Step 3: Mix the Meat Base

In a large bowl, lightly beat the egg with a fork. Add ground chicken, grated Parmesan, chopped parsley, olive oil, garlic powder, onion powder, dried oregano, salt, and pepper. Mix gently but thoroughly (avoid overmixing to preserve tenderness). Fold in the panko-milk panade until fully incorporated.

Step 4: Form Meatballs

Using a 2-tablespoon cookie scoop (or lightly dampened hands to prevent sticking), portion the mixture into 1½-inch (3.8 cm) meatballs (≈16 total). If meatballs crumble, chill the mixture in the fridge for 15 minutes to firm up.

Step 5: Bake to Perfection

Arrange meatballs in a single layer on the prepared baking sheet, spacing 1 inch apart. Bake 20–22 minutes, rotating the pan halfway for even browning. The meatballs are done when internal temperature reaches 165°F (74°C) and bottoms are golden-brown. For deeper browning, broil on the upper rack for 1–2 minutes (watch closely to avoid burning).

Step 6: Serve & Store

Cool 5 minutes before serving. Pair with lemon wedges and dipping sauces (marinara, Buffalo, etc.).

Freezing & Reheating

• Raw Meatballs (Unbaked): Form meatballs, freeze on a tray for 2 hours, then store in freezer-safe bags for up to 3 months.

• Baked Meatballs: Bake, cool completely, and freeze on a tray for 2 hours. Transfer to airtight containers/bags and freeze up to 3 months.

• Reheating: Preheat oven to 325°F (163°C). Place frozen meatballs in a shallow baking dish, cover with foil, and bake 30–40 minutes until heated through (165°F internal temp).

Chef’s Notes & Reader Variations

• Texture Upgrade: Add ¼ cup shredded zucchini (or grated eggplant) for "fluffier," less dense meatballs.

• Garlic Substitutions: For fresh garlic, sauté 2 cloves in 1 tsp olive oil (1 minute), cool, and add to the mix (avoids overpowering 20-minute bake).

• Herb Swaps: Replace parsley with 2 tbsp chopped basil for a brighter profile.

• Umami Boost: Add 1 tsp nutritional yeast or a pinch of MSG (if desired) for depth.

• Alternative Bindings: Use heavy cream instead of milk for richness, or unsweetened almond milk + 1 tbsp cornstarch for lower lactose.

Source: Original recipe with culinary enhancements for professional home cooking results.