The short answer: these chicken meatballs mix ground chicken with egg, breadcrumbs and grated onion, then bake or pan-sear until the centers hit 165°F.
- Key numbers: 1 lb ground chicken · ~16–20 meatballs · 165°F · feeds 4
- Top moves: grated onion for moisture, gentle mix, thermometer, sauce after cooking
- Free and paid next step: get the free recipe book starter pages (we email it to you), or save your mix notes in the Family Recipe Binder ($6.99).
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Family Recipe Binder
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Prep time: 15 minCook time: 20 minTotal time: 35 minServings: 4 servings
Amounts and methods for this chicken meatballs recipe were checked November 6, 2026. The sections below cover the mix, oven and skillet methods, sauces, freezing and planning.
Chicken meatball ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Ground chicken | 1 pound | Not extra-lean if you can help it |
| Egg | 1 large | Binder |
| Breadcrumbs | ½ cup | Panko or plain |
| Onion | ¼ cup, finely grated | Moisture |
| Garlic | 2 cloves, minced | |
| Parmesan | ¼ cup, grated | Optional |
| Salt and pepper | 1 tsp salt, ½ tsp pepper | |
| Italian herbs or parsley | 1 teaspoon dried / 2 Tbsp fresh | |
| Olive oil | 1 tablespoon | In mix or for searing |
How to make chicken meatballs
- Mix. In a bowl, combine chicken, egg, breadcrumbs, grated onion, garlic, cheese, salt, pepper and herbs. Mix with a fork or clean hands just until combined.
- Shape. Roll into 1½-inch balls (about 16 to 20). Wet hands lightly so the mix does not stick.
- Bake (easy batch). Heat oven to 400°F. Line a sheet. Bake 15 to 20 minutes until centers reach 165°F.
- Or skillet. Brown in a lightly oiled skillet over medium heat, turning, until 165°F all the way through.
- Sauce. Simmer cooked meatballs in marinara a few minutes, or toss with pesto, lemon butter or teriyaki off heat.
CDC notes on chicken and food safety are a useful reminder not to rinse raw poultry and to wash hands after handling the mix.
Oven vs skillet
| Method | Best for | Notes |
|---|---|---|
| Oven 400°F | Big batches, meal prep | Hands-off, even cook |
| Skillet | Smaller batch, browned crust | Watch heat so outsides do not burn before 165°F |
| Finish in sauce | Pasta night | Add already-cooked meatballs to simmering sauce |
Freezing and leftovers
Cool cooked meatballs, then refrigerate up to 3 to 4 days or freeze up to 2 to 3 months for best quality. Reheat until steaming hot.
Serve over pasta, rice, zucchini noodles or in a sub roll. For classic beef-style balls see the meatball recipe page; for a full plated pasta dinner see spaghetti and meatballs. More poultry ideas live in chicken recipes.
Plan the shopping and save the recipe
Write the meal on the week plan so the ingredients are already in the cart. If you want more ways to use ground pork, compare these recipes with ground pork before choosing another meatball or skillet dinner.
- Meal Planner & Grocery List, $3.99. A weekly menu, aisle-sorted grocery list and pantry inventory.
- Family Recipe Binder, $6.99. Keep your spice mix and timing notes with your other family recipes.
Browse more kitchen printables in the printables shop. Pair this with easy dinner ideas or meal planning on a budget.
Want free starter pages before you buy a binder? Get the free recipe book pages (we email it to you).
Frequently asked questions
How do you make chicken meatballs? Mix ground chicken with egg, breadcrumbs, grated onion or garlic, salt and herbs. Roll into balls, then bake at 400°F or brown in a skillet until the centers reach 165°F. Do not overmix or the meatballs turn tough.
What temperature should chicken meatballs reach? Cook poultry to 165°F, the safe minimum internal temperature on FoodSafety.gov. Check the center of a meatball with an instant-read thermometer.
Why are my chicken meatballs dry? Chicken meatballs turn out dry because ground chicken is lean. Add moisture with grated onion, a spoon of yogurt or mayo, or a little olive oil, and stop cooking at 165°F. Overbaking past that temperature dries them out fast.
Can I bake chicken meatballs instead of frying? Yes, you can bake chicken meatballs instead of frying them. Bake on a lined sheet at 400°F for about 15 to 20 minutes depending on size. Baking is cleaner for big batches and still browns well on a preheated sheet.
Can I use ground turkey instead of chicken? Yes, you can use ground turkey instead of chicken in meatballs. Treat turkey the same way and cook to 165°F. Turkey can be a little leaner, so keep the grated onion or a splash of oil in the mix.
Do chicken meatballs need breadcrumbs? Breadcrumbs help bind and keep texture light. Gluten-free crumbs or crushed oats work. For fewer carbs, use almond flour sparingly and expect a denser bite.
Can I freeze chicken meatballs? Yes, you can freeze cooked chicken meatballs. Freeze cooked, cooled meatballs on a tray, then bag them. Reheat from frozen in sauce or in a 350°F oven until hot in the center. Label with the date.
What sauce goes with chicken meatballs? Marinara, pesto, lemon-garlic butter, teriyaki or a simple gravy all work. For a full pasta plate, see spaghetti and meatballs.
How many meatballs per person? Plan about 4 to 5 medium meatballs (roughly 1 pound of mixture for 4 people) when they are the main protein with pasta or rice.
Are chicken meatballs the same as Italian meatballs? Italian-style meatballs are often beef or a beef-pork mix with Parmesan. Chicken meatballs use poultry and milder seasoning; they take sauces well but taste lighter. See our meatball recipe hub for the classic mix.
How do I plan chicken meatballs into a week of dinners? The Meal Planner & Grocery List ($3.99) from HomeBase Paper Co. has a weekly menu and an aisle-sorted shopping list, so ground chicken, breadcrumbs and herbs land on one trip. Bake a double batch and freeze half.
Where can I save my family's chicken meatballs recipe? The Family Recipe Binder ($6.99) from HomeBase Paper Co. has fillable recipe pages and dividers, so your binder mix and preferred sauce stay with your other family recipes. It prints at home on US Letter paper.
Sources
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- USDA FSIS: Leftovers and food safety fsis.usda.gov
- FoodSafety.gov: Cold food storage charts foodsafety.gov
- CDC: Chicken and food safety cdc.gov