As an Amazon Associate, I earn from qualifying purchases.
When your pasta needs a little somethin’-somethin’, these ground chicken meatballs are the answer! Not only do I keep them juicy and packed with flavor, I also sneak mozzarella into each one for a cheesy little surprise.
If you’re looking for an easy way to use ground chicken, this ground chicken meatballs recipe is IT.
I add traditional Italian meatball ingredients like garlic and minced onion, Parmesan, and breadcrumbs to bind everything together and keep the chicken meatballs moist.
And then to make them extra fun, I tuck a little cube of mozzarella into the center so you get some melty cheesy goodness when you bite into them. I don’t know about you, but I think cheese is always the best kind of surprise.
Reader Review
“I made these for dinner tonight and they were VERY good!
Ange
I had an extremely busy morning and early afternoon and had worried that these would take me a while to make, and that we would not end up having dinner until. late, but these came together very quickly. I made no substitutions (for a change!) and the only direction that I did not follow properly was the size of the meatballs. I made 48 small meatballs. Regardless, they were delicious and easy to make. My 5-year-old granddaughter ate her whole dinner, which is a pretty rare thing!
We will definitely be having these again.”
Serve them alongside pasta dishes with cherry tomato sauce, or slice them thinly and add them to our ravioli lasagna to boost the protein in your meal.
Pro Tips
- Use your hands to mix everything together. It’s really the best way to make sure all the ingredients are evenly incorporated.
- Don’t overwork the ground chicken mixture. Mixing too much or squeezing the meatballs too tightly as you form them has the potential to make them tough.
- Use an instant-read thermometer to monitor the temperature. This is a fool-proof way to ensure that the ground chicken meatballs are safe to eat but also not over-baked, which can make them dry.
- You can also make these in the air fryer! Check out our air fryer chicken meatballs for cooking times/temps.
Juicy Oven-baked Ground Chicken Meatballs
Ingredients
- 1 lb ground chicken
- 2 cloves garlic {finely minced}
- 1/4 cup onion {grated or finely minced}
- 1/2 tsp salt {optional}
- 1/2 tsp onion powder
- 2 tsp dried parsley {or 1 tbsp fresh, chopped}
- 1 egg
- 1/2 cup grated Parmesan
- 1/2 cup breadcrumbs {plain or Italian}
- 1 cup mozzarella, cut into 1/2 inch pieces
Instructions
- Preheat oven to 375˚F.
- Line a rimmed baking sheet with parchment or a silpat.
- Combine all ingredients in a medium bowl and mix until just combined. Do not overmix.1 lb ground chicken, 2 cloves garlic, 1/4 cup onion, 1/2 tsp salt, 1/2 tsp onion powder, 2 tsp dried parsley, 1 egg, 1/2 cup grated Parmesan, 1/2 cup breadcrumbs
- Form mixture into 16 1-inch meatballs.
- Poke a small hole into each meatball and place 1 small piece of mozzarella into the center. Cover the mozzarella and form the mixture back into a meatball.1 cup mozzarella, cut into 1/2 inch pieces
- Place them on the baking sheet without allowing them to touch.
- Bake for 15 minutes, and then flip and bake for an additional 5-8 minutes. Cook until the internal temperature is 165˚F.
- If you'd like the tops crispy/browned, place under a broiler set to high for 1-2 minutes. Watch closely so they don't burn!
Notes
- Use your hands to mix everything together. It’s really the best way to make sure all the ingredients are evenly incorporated.
- Don’t overwork the ground chicken mixture. Mixing too much or squeezing the meatballs too tightly as you form them has the potential to make them tough.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these for dinner tonight and they were VERY good!
I had an extremely busy morning and early afternoon and had worried that these would take me a while to make, and that we would not end up having dinner until. late, but these came together very quickly. I made no substitutions (for a change!) and the only direction that I did not follow properly was the size of the meatballs. I made 48 small meatballs. But, I would have said that they were each about an inch in diameter, which is the size mentioned in the recipe. My cheese did leak out in a lot of them, but I wonder if that was because I was worried about overworking the meatballs so maybe I did not roll them enough. Regardless, they were delicious and easy to make. My 5-year-old granddaughter ate her whole dinner, which is a pretty rare thing!
We will definitely be having these again.
Who-hoo, glad they were a hit for you and the granddaughter, Ange!
If you look at the process photos in the post, you’ll see that the cheese leaked out of a few of mine as well. So, chances are, you didn’t do anything wrong; it’s just the nature of cheese. 🙂
These were the best meatballs ever…so juicy and easy to make.
I love hearing that, Pat! Thanks for taking the time to leave a review.
OOoooo over orzo! What a twist! Looks like a great recipe! Will try!
Love to keep you all on your toes, Melissa! 🙂