Juicy Oven-baked Ground Chicken Meatballs

chicken meatballs topping a plate of orzo pasta with herbs.

5 from 2 ratings

Juicy Oven-baked Ground Chicken Meatballs

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.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Main Course

Cuisine: American

Keyword: meatballs with ground chicken

Servings:

Author: Sarah Cook

Equipment

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

US Customary - Metric

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