Juicy Chicken Meatballs

TahiraJaved

These Chicken Meatballs solve the dry, rubbery texture lean ground chicken is often known for, using a grated onion and a gentle mixing hand to keep every bite genuinely juicy. They bake in about 20 minutes and work equally well simmered in marinara over pasta or served on their own as a party appetizer. A cookie scoop keeps every meatball a consistent size, so the whole batch finishes cooking evenly without any guesswork.

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Prep Time 20

Cook Time 20

Servings: 4 People

Course: Main Course

Cuisine: American, Italian

Calories: 280

Ingredients Equipment Method Notes

Ingredients

For the Meatballs:

1 1/4 lbs ground chicken
1/2 cup panko breadcrumbs
1/4 cup grated parmesan cheese
1 large egg
2 garlic cloves minced
1/4 cup grated onion
2 tbsp chopped fresh parsley
1 tsp Italian seasoning
3/4 tsp salt
1/4 tsp black pepper

For Serving:

2 cups marinara sauce
Cooked spaghetti or other pasta optional
Extra grated parmesan for topping

Equipment

1 Rimmed baking sheet bakes the meatballs evenly with room for any juices
1 Parchment paper prevents sticking and makes cleanup easier
1 Large mixing bowl for combining the meatball mixture
1 Cookie scoop portions every meatball to a consistent size

Method

Combine chicken, panko, parmesan, egg, garlic, onion, parsley, and seasonings.
Mix gently just until combined; do not overwork.
Portion into 1 1/2 inch balls with a cookie scoop.
Bake at 400°F for 18 to 20 minutes until golden and 165°F internally.
Simmer in warm marinara for 3 to 4 minutes, if desired.
Serve over pasta or as an appetizer.

Grate the onion instead of dicing it; the extra moisture it releases is one of the biggest factors in keeping these meatballs juicy instead of dry.

Notes

Mix the meat gently; overworking ground chicken leads to a dense, rubbery texture.
Use a thermometer and pull the meatballs right at 165°F, since chicken needs to be fully cooked through.
A cookie scoop keeps every meatball the same size for even cooking.
Line the baking sheet with parchment paper to prevent sticking and simplify cleanup.

STORAGE: Refrigerate up to 4 days, or freeze raw or cooked up to 3 months.