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Baked Chicken Meatballs are tender, juicy, and flavorful (no dry meatballs here!). Made in just 45 minutes using simple ingredients. So quick and easy! |

Chicken Meatballs

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  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 45 minutes
  • Yield: 6 servings


Baked Chicken Meatballs are tender, juicy, and flavorful (no dry meatballs here!). Made in just 45 minutes using simple ingredients, these chicken bites are great for a quick and easy lunch, dinner, and anything in between. The whole family will love them!


  • 1 pound ground chicken 
  • 2 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 1/2 cup breadcrumbs
  • 1 large egg, beaten
  • 2 tablespoons oil
  • 1/2 teaspoon Italian seasoning
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon ground black pepper (or to taste)
  • fresh parsley, chopped (for garnish)
  • marinara sauce (optional, for dipping)


  1. Preheat oven to 400 F. Line a quarter sheet baking pan with parchment paper and set aside.
  2. In a large mixing bowl, combine ground chicken with garlic, onion, ginger, breadcrumbs, egg, oil, Italian seasoning, salt, and pepper. Mix well to form into a uniform consistency. Set aside for at least 15 minutes or refrigerate overnight to allow all the flavors to infuse into the meat. 
  3. Take 2 spoonfuls of chicken mixture at a time and roll into meatballs. Transfer meatballs onto the lined baking sheet. Lightly coat with some cooking oil spray to keep them from sticking, if needed.
  4. Bake until fully cooked through (when internal temperature reaches 165F), about 25 minutes. 
  5. Serve immediately with a sprinkle of fresh parsley and a side of marinara sauce, if desired.

Air Fryer Instructions:

  1. Place the chicken meatballs in a single layer into the air fryer basket and lightly coat with some cooking oil spray to keep them from sticking.
  2. Air fry the meatballs at 350F for 10-13 minutes until browned nicely and fully cooked through, gently shaking the basket halfway during cooking to brown evenly.


How to store: Refrigerate cooked meatballs in an airtight container for up to 5 days.

How to reheat: You can reheat leftover meatballs in the oven, air fryer, stovetop, or microwave. Always make sure the internal temperature of the chicken meatballs reaches 165°F when reheating to ensure they are safe to eat.

  • Oven: Reheat in the oven 350F for 10-15 minutes.
  • Air fryer: Reheat in the air fryer at 350F for 5-10 minutes.
  • Stovetop: Heat a small amount of oil in a non-stick skillet over medium heat. Add the chicken meatballs and cook for 2-3 minutes, stirring occasionally, until heated through.
  • Microwave: Reheat in the microwave on medium power for 30-60 seconds until heated through.

How to freeze: Allow the meatballs to cool completely and then transfer them to a lined baking sheet. Freeze for one hour uncovered or until completely frozen, then transfer the frozen meatballs to a freezer bag. Reheat straight from frozen in the oven or air fryer at 350F for about 15 minutes (oven) or 10 minutes (air fryer).

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Bake
  • Cuisine: American