Easy Chicken Meatballs – Soft and Juicy Recipe
These Easy Chicken Meatballs are soft, juicy, and packed with flavor, making them perfect for a quick weeknight dinner or meal prep. Made with ground chicken, panko breadcrumbs soaked in milk, and a blend of herbs and spices, these meatballs bake to perfection in the oven for a healthy and delicious meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 90 meatballs
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Main Ingredients
- 1 1/2 cups panko breadcrumbs
- 1 cup milk
- 48 ounces ground chicken (92/8)
- 3 large eggs, whisked
- 1/4 cup light olive oil
- 2 tablespoons Worcestershire sauce
- 1 cup fresh grated Parmesan cheese
- 2 tablespoons dried parsley
- 2 1/2 teaspoons garlic powder
- 2 1/2 teaspoons onion powder
- 2 teaspoons dried oregano
- 2 teaspoons kosher salt
- 1 1/2 teaspoons ground black pepper
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line two large baking sheets (about 10 x 15 inches each) with parchment paper and set them aside to prepare for baking.
- Soak Breadcrumbs: In a large mixing bowl, combine the panko breadcrumbs and milk. Let them sit for 10 minutes so the breadcrumbs absorb the milk and become soft, helping the meatballs stay tender.
- Combine Ingredients: Add the ground chicken, grated Parmesan cheese, whisked eggs, light olive oil, Worcestershire sauce, dried parsley, garlic powder, onion powder, dried oregano, kosher salt, and ground black pepper to the soaked breadcrumbs.
- Mix Gently: Using a fork or your hands, mix all the ingredients gently until just combined. Avoid overmixing to prevent the meatballs from becoming dense and tough.
- Shape Meatballs: Using a small cookie scoop (approximately 1.5 tablespoons), scoop out the mixture and gently form into evenly sized balls. Place them on the prepared baking sheets, leaving a little space between each, but they can be arranged fairly close.
- Bake: Bake the meatballs in the preheated oven for 23 to 25 minutes, or until they reach an internal temperature of 160°F (71°C) as measured by a meat thermometer. This ensures they are fully cooked and safe to eat.
Notes
- Use fresh grated Parmesan for the best flavor; pre-grated versions may not melt as well.
- Do not overmix the meat mixture to ensure tender meatballs.
- Check internal temperature to ensure meatballs are cooked through for food safety.
- These meatballs can be served with pasta, in subs, or with your favorite dipping sauce.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
