Juicy and golden‑browned, these baked chicken meatballs are seasoned with fresh herbs for a light and flavorful twist on the classic. Perfect for meal prep, pasta pairing, or serving as appetizers with your favorite dipping sauce.
Why You’ll Love This Recipe
These meatballs come together easily in one bowl, bake to tender perfection, and develop beautifully crisp exteriors. Incorporating herbs and Parmesan enhances flavor without heaviness. They’re ideal for weekly meal prep and versatile across various dishes
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 lb ground chicken
- ⅓ cup breadcrumbs (panko or regular)
- ¼ cup grated Parmesan cheese
- 1 egg
- 2 garlic cloves, minced
- 1 tsp onion powder
- ½ tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp chopped fresh parsley
- 1 tbsp olive oil (for brushing or greasing the baking dish)
Directions
- Preheat oven to 400 °F (200 °C). Lightly grease a baking dish or line with parchment paper.
- In a mixing bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, onion powder, oregano, thyme, salt, pepper, and parsley. Stir until just combined — avoid overmixing to keep meatballs tender
- Shape mixture into 1½‑inch balls using damp hands or a scoop; place them in the prepared dish.
- Lightly brush the top of each meatball with olive oil.
- Bake 18–20 minutes, or until golden and the internal temperature reaches 165 °F (74 °C)
- Let rest 2–3 minutes before serving. Optionally, garnish with additional fresh parsley or serve with dipping sauce.
Servings and timing
- Servings: ~12 meatballs (about 4 servings)
- Prep time: ~10 minutes
- Cook time: ~18–20 minutes
- Total time: ~28–30 minutes
These timings align with typical one‑bowl, oven‑baked chicken meatball recipes
Variations
- Cheesy herbed meatballs: Add shredded mozzarella or swap Parmesan for Pecorino Romano
- Lemon‑herb twist: Include lemon zest and fresh chives or parsley for brightness, as seen in lemon‑herb versions .
- Spicy option: Add red pepper flakes or substitute oregano and thyme for Italian seasoning .
- Vegetarian variation: Try plant-based “meatballs” with similar spices and binders for a meat-free alternative.
Storage/reheating
- Refrigerator: Store in airtight containers for up to 3–4 days
- Freezer: Freeze raw or cooked meatballs for up to 3 months. Thaw and bake or reheat as needed. Raw meatballs: bake straight from frozen, adding ~5–7 minutes. Cooked: reheat 15–20 minutes or until warm
FAQs
### What internal temperature should meatballs reach?
Cook until they reach 165 °F (74 °C), ensuring food safety while preserving juiciness .
Can I use ground turkey instead of chicken?
Yes—ground turkey works just as well and is a common substitute in baked meatball recipes
How do I prevent dry meatballs?
Avoid overmixing dough and stop baking at 165 °F. Use 93–96% lean chicken for better moisture retention
Can I sauté before baking?
Not necessary—these bake very well without pre-searing, though quickly pan-frying after baking adds extra crispness .
Do you need to chill before baking?
Chilling isn’t required, though firming the formed meatballs in the fridge can help maintain shape.
How to reheat without drying out?
Warm in sauce on the stove, or gently reheat in oven/microwave with a splash of broth to retain moisture.
Are these gluten‑free?
Not as written. Substitute gluten‑free breadcrumbs or panko to make them gluten‑free
Can I make ahead?
Yes—mix and roll meatballs ahead, then refrigerate raw up to 3 days or bake and store cooked meatballs in the fridge.
What sauces pair well?
Serve with marinara, pesto, garlic‑herb butter, or tzatziki—these meatballs are versatile
How many calories per meatball?
Approximately 80–100 kcal each, depending on size and ingredients—based on similar recipes .
Conclusion
These Baked Herb Chicken Meatballs blend simplicity and flavor—juicy, gently seasoned, and perfect for meals or appetizers. They’re quick to prepare, bake hands‑off, and adapt wonderfully to sauces and sides. Enjoy them fresh, reheated, or frozen for easy, delicious options anytime.
Print
Baked Herb Chicken Meatballs
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 20 meatballs
- Category: Appetizer
- Method: Baked
- Cuisine: American
- Diet: Low Fat
Description
Juteuses et dorées, ces boulettes de poulet cuites au four sont assaisonnées d’herbes fraîches pour une version légère et savoureuse de ce classique. Parfaites pour préparer vos repas, accompagner vos pâtes ou servir en apéritif avec votre sauce préférée.
Ingredients
- 1 lb de poulet haché
- 1/3 tasse de chapelure
- 1/4 tasse de parmesan râpé
- 1 œuf
- 2 gousses d’ail hachées
- 1 cuillère à café de poudre d’oignon
- 1/2 cuillère à café d’origan séché
- 1/2 cuillère à café de thym séché
- 1/4 cuillère à café de sel
- 1/4 cuillère à café de poivre noir
- 1 cuillère à soupe de persil frais haché
- 1 cuillère à soupe d’huile d’olive (pour badigeonner ou cuire au four)
Instructions
- Préchauffer le four à 200 °C. Graisser légèrement un plat allant au four ou le recouvrir de papier sulfurisé.
- Dans un saladier, mélanger le poulet haché, la chapelure, le parmesan, l’œuf, l’ail, la poudre d’oignon, l’origan, le thym, le sel, le poivre et le persil. Mélanger jusqu’à ce que le tout soit bien incorporé, sans trop mélanger.
- À l’aide de mains humides ou d’une cuillère, façonnez le mélange en boules de 1 1/2 pouce et placez-les dans le plat de cuisson préparé.
- Badigeonner légèrement le dessus d’huile d’olive ou vaporiser d’huile de cuisson.
- Cuire au four pendant 18 à 20 minutes ou jusqu’à ce que le tout soit doré et cuit (température interne 165 °F/74 °C).
- Laisser reposer 2 à 3 minutes avant de servir. Garnir d’herbes aromatiques si désiré.
Notes
- Ne mélangez pas trop le mélange de viande pour garder les boulettes de viande tendres.
- Utilisez une petite cuillère à glace pour obtenir des boulettes de viande de taille uniforme.
- Congelez les boulettes de viande cuites pour des repas rapides à venir.
Nutrition
- Serving Size: 4 meatballs
- Calories: 220
- Sugar: 1g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 80mg
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