Easy Baked Chicken Meatballs are a healthier alternative to traditional meatballs. Perfect for a main course alongside your favorite sides, or as a delicious appetizer. Easy to make and a crowd pleaser, they are freezer friendly and a great meal prep food!.
This meatball chicken recipe is a total winner, yet it’s for more than just the incredible taste. It checks so many boxes that it’s up there as a weekly staple.
Whether you’re looking for a protein for your next spaghetti dinner, or want to stock your freezer for some salad and sub additions – this chicken meatball recipe is a game changer.
Making this recipe will make you feel like a culinary superstar, for the ease and all the meals you can make with it.
These best chicken meatballs are made with lean ground chicken, seasoned with fresh herbs and spices, and baked instead of fried for a lighter dish.
A great mix and cook recipe, it has a bake time of just 20 minutes. In no time, you’ll have bite-sized bursts of flavor that suit so many dining needs.
Chicken meatballs are a staple in many households. They are quick and easy to make, good for kids, and can be used in many dishes. But a lot of home cooks want to know how long to bake chicken meatballs so they’re cooked all the way through but still juicy. In this detailed guide, I’ll show you how to always get the perfect bake time for chicken meatballs.
Factors That Affect Chicken Meatball Bake Time
Several factors impact how long chicken meatballs need to bake:
Size of the Meatballs
The size of your meatballs significantly impacts total bake time. Small 1-inch meatballs may only need 15-18 minutes in the oven. Medium 1.5-inch meatballs need 18-22 minutes, while large 2-inch meatballs require 22-25 minutes for the center to reach a safe 165°F.
Oven Temperature
Standard oven temperatures for baking chicken meatballs range from 350°F on the low end up to 425°F on the high end A lower temperature means the meatballs will need more time to cook through Higher temperatures can decrease bake time but require close monitoring to prevent burning,
Ingredients
The more ingredients you add to your chicken meatballs, the longer the bake time. Meatballs with cheese, vegetables or other moisture-rich ingredients will take longer for the center to cook through. Simple meatballs with just chicken, breadcrumbs and spices bake faster.
Meatball Density
Densely packed meatballs require more bake time than loose, lightly packed meatballs. Overmixing can lead to dense, rubbery meatballs. For tender meatballs, mix just until combined and shape gently.
How Long to Bake Chicken Meatballs
Follow these general guidelines based on meatball size and oven temperature
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Small 1-inch meatballs at 375°F: 15-18 minutes
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Medium 1.5-inch meatballs at 375°F: 18-22 minutes
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Large 2-inch meatballs at 375°F: 22-25 minutes
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Small meatballs at 400°F: 12-15 minutes
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Medium meatballs at 400°F: 15-18 minutes
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Large meatballs at 400°F: 18-22 minutes
For even cooking, put the meatballs on a baking sheet lined with parchment paper so that there is space between them. Rotate the pan halfway through bake time. Always check the middle with a meat thermometer to make sure it reaches 165°F. Let rest 5 minutes before serving.
Tips for Baked Chicken Meatball Perfection
Follow these tips for tender, juicy baked chicken meatballs every time:
1. Don’t Overmix
Gently mix meatball ingredients until just combined. Overmixing leads to dense, rubbery meatballs.
2. Chill Before Baking
Chilling meatball mixture 30 minutes makes shaping easier. Chilled meatballs hold their shape better while baking.
3. Use a Light Touch
Gently shape meatballs to prevent over-compacting. They’ll stay tender when handled lightly.
4. Spray with Oil
Lightly coat shaped meatballs with olive oil or cooking spray before baking. This helps promote browning and prevents sticking.
5. Rotate Pan
Rotate the baking pan halfway through baking for even cooking. This ensures all sides brown evenly.
Serving Your Baked Chicken Meatballs
Baked chicken meatballs are versatile. Serve them:
- Over pasta with marinara sauce and Parmesan
- On slider buns for meatball sandwiches
- In soups or on salads
- On their own as an appetizer with dipping sauce
- In casseroles, stir fries or kabobs
You can eat them right away or let them cool down and add them to meals all week. Freeze for longer storage.
Storing and Reheating Leftovers
Storage
Cooked meatballs can be refrigerated for 3-4 days. Let cool completely before storing in an airtight container.
Freezing
For longer storage, freeze cooled meatballs in a single layer on a baking sheet before transferring to a freezer bag. Thaw in the refrigerator before reheating.
Reheating
To reheat meatballs, bake them at 400°F for 10 to 15 minutes, or until they are hot all the way through. Microwave for 1-2 minutes. Or simmer gently in sauce for 5-10 minutes.
Frequently Asked Questions
Can I bake frozen raw chicken meatballs?
Yes, bake frozen raw meatballs at 400°F for 18-22 minutes until cooked through and juicy. Add a few minutes more for larger meatballs.
What temperature should chicken meatballs be after baking?
Check meatballs with a food thermometer to ensure they reach the safe internal temperature of 165°F. Let rest 5 minutes before serving.
Can I bake chicken meatballs at 350°F?
Yes, you can bake at 350°F but it will take longer. Increase time by 3-5 minutes from what is recommended for 400°F. Watch closely to prevent overbake.
What if my chicken meatballs are dry after baking?
Dry meatballs are often a result of overbaking. Next time, reduce oven temperature 25°F and bake just until 165°F. Or serve them drizzled with extra sauce.
Do I need to flip chicken meatballs while baking?
Flipping isn’t necessary if the meatballs are arranged in a single layer with space between them. Simply rotate the pan halfway through for even cooking.
Following these tips for bake time, temperature, and technique will ensure your chicken meatballs turn out perfectly cooked every time. Let the meat thermometer be your guide for when they are done. With the right methods, you’ll achieve tender, juicy baked chicken meatballs your whole family will love.
FAQs about chicken meatballs
The egg and breadcrumbs are binding agents to prevent this. Also, forming your meatballs too loosely will cause this.
The two main causes of this are overbaking and forming the meatballs too tight. Instead, form into balls so they are neither too loose nor too much. When the mixture comes together into a ball, it’s formed.
They are done when an instant-read thermometer reads the internal temperature as 165°F. As long as they aren’t too big, baking should only take 20 minutes.
How to Use Chicken Meatballs
- With Pasta – Alfredo, marinara or pasta sauce. Regular pasta noodles or even zucchini noodles. You don’t even need cream cheese to make your own Easy Alfredo Sauce Recipe.
- On Their Own—Instead of a main dish, serve these with toothpicks and your favorite dipping sauces as first course.
- Put meatballs, marinara sauce, mozzarella cheese, or provolone cheese inside a bun to make a meatball sub.
- In a Salad—Add this tasty protein to a green salad or even a pasta salad.
- In a Soup—Add to any soup, not just chicken noodle soup!
- Serve as a protein with rice or mashed potatoes and your favorite sides. You could add any vegetable and cover it with gravy or serve it with Air Fryer Garlic Bread. The sky is the limit! .
- Make Burgers—Instead of meatballs, use this recipe to make the best chicken burgers. You can bake or grill them!.
- Make Chicken Taquitos – Using leftover chicken meatballs.
As always, the full recipe is on the printable recipe card at the end of this post.
- Ground chicken—To make turkey meatballs, you can also use ground turkey if you want to.
- To add flavor and moisture, olive oil is used. It also helps make the crust golden and crispy.
- Yellow Onion – Adds flavor.
- Garlic Cloves – Adds flavor. Use fresh or jarred mince garlic if you want.
- Egg – Used to bind the ingredients together
- Breadcrumbs – Used for binding. You can use any kind of breadcrumbs you want; I like Panko.
- Shredded Parmesan Cheese – Adds that cheesy delicious flavor.
- Seasonings: For the best flavor, I put salt, ground black pepper, smoked paprika, red pepper flakes, and fresh parsley inside the meatballs.
