This recipe for baked chicken meatballs uses just six simple ingredients yet delivers big flavor. They bake crisp on the outside and tender inside, and work with any ground chicken or ground turkey.
my take
Nicole’s Recipe Notes
- Super tender: Whether you use ground chicken breast or leg meat, these meatballs stay moist and tender thanks to the mayonnaise, which adds moisture without an obvious mayo taste.
- Perfect taste: Ground chicken is mild, so the recipe adds herbs, spices, and shredded cheese to build a well-rounded savory flavor.
- Make-ahead convenience: The raw mixture can be made up to 12 hours in advance and refrigerated. Shape and bake the meatballs about 20 minutes before serving.
- No special ingredients: Ground chicken is widely available, and any hard or semi-hard cheese works. The other ingredients are common pantry items.
- Freezes well: Freeze either the raw shaped meatballs (on a baking sheet, then into a bag) or the fully cooked meatballs. Defrost overnight in the refrigerator and bake or reheat as needed.
Recipe Ingredients
- Mayonnaise: Adds moisture and helps produce tender meatballs without a strong mayo flavor.
- Egg: Binds the mixture and prevents dense meatballs.
- Vegetable bouillon: A homemade blend of nutritional yeast, minced dried onion, garlic powder, dried parsley, and dried thyme makes a flavorful, poultry-friendly seasoning. You can also use 2 tablespoons or two cubes of packaged gluten-free chicken or vegetable bouillon.
- Panko-style breadcrumbs: Coarse breadcrumbs give bulk and texture; use gluten-free versions if needed.
- Shredded Parmesan cheese: Adds umami and helps the meatballs hold their shape. Pre-shredded Parmesan works well because it has less moisture.
- Ground chicken: 92% lean is preferred for a little extra tenderness; 98% lean also works well. Ground turkey is an acceptable substitute.
How to make baked chicken meatballs
- In a large bowl, whisk together the mayonnaise, egg, and vegetable bouillon until smooth.
- Add the ground chicken, breaking it up gently and mixing just until combined.
- Fold in the breadcrumbs and shredded Parmesan with a spoon; the mixture will be soft.
- To make shaping easier, cover and chill the mixture for 30 minutes, or up to 12 hours.
- Preheat the oven to 375°F and line a rimmed baking sheet with parchment.
- Scoop small portions—about 1.5 teaspoons each—onto the baking sheet roughly 1 inch apart. Wet your hands and roll each portion into a round meatball.
- Brush the tops and sides with olive oil or spray them with cooking oil spray.
- Bake in the center of the oven for about 22 minutes, until the meatballs are golden brown on top and underneath. Internal temperature should reach at least 165°F; many test around 175–180°F for deeper browning and better flavor.
- Serve warm.
Ingredient Substitutions
Dairy free
Replace Parmesan with a dairy-free shredded alternative such as Violife or Follow Your Heart. If your dairy-free cheese is grated rather than shredded, you may need a bit more breadcrumbs to help the mixture hold together.
Egg free
Use vegan mayonnaise and replace the egg with a flax egg or a commercial egg replacer like Just Egg refrigerated product.
Mayonnaise
If you prefer not to use mayo, whisk an extra egg vigorously with 1 tablespoon olive oil as an alternative binder.
Ground chicken
Ground turkey breast or leg meat can be used instead of chicken. You can also grind boneless skinless chicken at home, but pre-ground chicken is usually easier and more economical.
Breadcrumbs
Swap breadcrumbs for crushed gluten-free crackers, crushed cornflakes, or quick-cooking gluten-free oats if desired.
My Pro Tip
Expert Tips
Chill the raw mixture
If your mix is very soft (for example, from finely grated cheese or fine breadcrumbs), chill it covered until firm enough to shape. This makes rolling smoother and prevents sticking.
Handle the ground chicken gently
Break up the ground chicken gently and mix with care. Overworking the meat can make meatballs tough.
Use preshredded Parmesan cheese
Preshredded Parmesan has less moisture and adds structure, helping the meatballs hold their shape while still giving great flavor.
Make the bouillon powder ahead
Prepare a batch of the bouillon powder and store it in a sealed container. It seasons poultry dishes, rice, instant soups, or any recipe that benefits from a rich poultry-like flavor.
Baked Chicken Meatballs Recipe
Ingredients
For the vegetable bouillon
- 1.5 tablespoons nutritional yeast flakes
- 1 teaspoon minced dried onion (or 1/2 teaspoon onion powder)
- 1/4 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/8 teaspoon dried turmeric (optional)
For the meatballs
- 1 egg
- 5 tablespoons mayonnaise (about 70 g)
- Vegetable bouillon powder (from above)
- 1 pound ground chicken
- 1/2 cup panko-style breadcrumbs (gluten-free if needed)
- 2 ounces Parmesan cheese, shredded
- Olive oil for brushing (or cooking oil spray)
Instructions
Make the bouillon powder
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Combine the nutritional yeast flakes, dried onion, dried parsley, garlic powder, dried thyme, and optional turmeric in a small bowl and mix well.
Make the meatballs.
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Whisk the egg, mayonnaise, and bouillon powder in a large bowl until smooth.
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Add the ground chicken, breaking it up slightly and mixing gently by hand or spoon.
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Stir in the breadcrumbs and shredded Parmesan; the mixture will be soft.
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Cover and chill for 30 minutes to firm up, or refrigerate up to 12 hours if preparing ahead.
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Preheat oven to 375°F and line a rimmed baking sheet with parchment.
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Scoop the mixture with a small ice cream scoop or spoons (about 1.5 teaspoons each) and place on the baking sheet about 1 inch apart.
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Wet your hands and roll each portion into a ball, then return to the sheet.
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Brush generously with olive oil or spray with cooking oil spray.
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Bake for about 22 minutes, until lightly golden brown on top and underneath.
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Check that the center reaches at least 165°F with an instant-read thermometer. Serve warm.
Notes
To replace the bouillon powder: use 2 tablespoons or 2 cubes of packaged gluten-free chicken or vegetable bouillon if preferred.
Nutrition
Nutrition information is an approximation.
make ahead/leftovers
Storage instructions
Store leftovers in a sealed container in the refrigerator for up to 3 days. For longer storage, freeze cooked meatballs in a freezer-safe container or wrap tightly. You can also freeze raw shaped meatballs on a baking sheet, then transfer to a freezer bag. Defrost overnight in the refrigerator and bake raw meatballs as soon as they are thawed.
To reheat refrigerated cooked meatballs, use a toaster oven or microwave. For the toaster oven, sprinkle lightly with a little water and reheat at 300°F until warmed through.
FAQs
Yes. Heat about 1/4 inch of frying oil over medium until rippling. Cook meatballs in a single layer without crowding for 5 minutes on one side, then turn and cook 4–5 minutes more until the internal temperature reaches about 175°F.
They are done when lightly golden brown all over with some darker spots and an instant-read thermometer registers at least 165°F; many prefer to cook until about 175°F for better browning and flavor.
Yes. Ground turkey breast or leg meat works well. The mayonnaise provides enough moisture for even lean turkey or chicken to remain tender.
Chicken is generally leaner and lower in calories than many beef cuts, though lean beef can be comparable. Each has different nutrient profiles: beef tends to be higher in iron and folate, while chicken has higher amounts of some vitamins. Consider your preferred nutrition and flavor when choosing.
Serving suggestions
These meatballs are savory and umami-rich from Parmesan and the bouillon powder. They pair nicely with seasoned rice, spaghetti or other pasta tossed with oil and garlic, mac and cheese, or roasted potatoes. They also make a great appetizer served with a dipping sauce.