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Healthy Ground Chicken Meatballs - Easy, Juicy, and Full of Flavor

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.25 pounds (about 570 g) ground chicken (preferably a mix of breast and thigh for moisture)
  • 1/2 cup plain breadcrumbs (regular or panko)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup milk (dairy or unsweetened almond milk)
  • 1 large egg
  • 1/2 small onion, finely grated (with juices)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped (or 1 teaspoon dried)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika (smoked or sweet)
  • 1 tablespoon olive oil (for brushing or drizzling)
  • Optional: 1/2 teaspoon dried oregano, pinch of red pepper flakes, lemon zest for brightness

Method
 

  1. Preheat the oven: Heat to 400°F (200°C). Line a sheet pan with parchment paper or lightly oil it for easy cleanup.
  2. Make a panade: In a large bowl, combine breadcrumbs and milk. Stir and let it sit 2–3 minutes to soften. This keeps the meatballs tender.
  3. Add flavor builders: Stir in the grated onion (with juices), garlic, Parmesan, parsley, salt, pepper, and paprika. Mix until evenly combined.
  4. Fold in the chicken and egg: Add ground chicken and the egg to the bowl. Use a fork or your hands to gently mix. Do not overwork the meat or the meatballs will turn dense.
  5. Shape the meatballs: Lightly oil your hands. Scoop about 1 1/2 tablespoons of mixture and roll into balls about 1 1/4 inches wide. You should get 20–24 meatballs.
  6. Arrange and oil: Place meatballs on the prepared sheet, spaced slightly apart. Brush or drizzle with olive oil for browning.
  7. Bake: Cook for 13–16 minutes, until the centers reach 165°F (74°C) on an instant-read thermometer. If you want more color, broil for 1–2 minutes at the end.
  8. Rest and serve: Let them rest 3 minutes so juices settle. Serve with marinara over whole-grain pasta, tuck into pitas with greens and yogurt sauce, or pair with roasted veggies and rice.
  9. Pan-sear option: Heat 1–2 tablespoons olive oil in a large skillet over medium heat. Cook meatballs in batches, turning to brown all sides, about 8–10 minutes total, until the centers reach 165°F.