Recipes › Main Course › Baked Chicken Meatballs Recipe

Baked Chicken Meatballs Recipe

Recipe by Pedro M. A. Neves

These tender Italian-style baked chicken meatballs are flavored with garlic, fresh herbs, and Parmigiano-Reggiano for an authentic taste without deep frying. Light and versatile, they work equally well served in marinara sauce over pasta, tossed with fresh vegetables, or enjoyed as a protein-rich appetizer. The baking method keeps them moist inside while achieving a light golden exterior.

Ingredients

• 500g ground chicken (preferably thigh meat)
• 50g panko breadcrumbs
• 40g Parmigiano-Reggiano cheese, finely grated
• 1 large egg
• 3 cloves garlic, minced
• 10g fresh flat-leaf parsley, finely chopped
• 5g fresh basil, finely chopped
• 5 ml whole milk
• 2.5 ml salt
• 1.25 ml black pepper
• 2.5 ml olive oil

Instructions

1. Place ground chicken in a large mixing bowl and add panko breadcrumbs, grated Parmigiano-Reggiano, minced garlic, chopped parsley, and basil.

2. Crack the egg into the bowl and pour in the milk to help bind the mixture together.

3. Gently combine all ingredients using your hands or a wooden spoon, stirring until just incorporated without overworking the mixture. Season with salt and pepper.

4. Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper and lightly brush or rub it with olive oil.

5. Using a 30ml ice cream scoop or two moistened spoons, form the mixture into 16 compact, evenly-sized meatballs. Place them on the prepared baking sheet, spacing them about 3 cm apart.

6. Lightly brush the top of each meatball with a thin coat of olive oil using a pastry brush.

7. Transfer the baking sheet to the preheated oven and bake for 18–20 minutes until the meatballs reach an internal temperature of 74°C (165°F) and are light golden on top.

8. Remove from the oven and allow to rest for 2 minutes before serving. Transfer to a serving dish and toss with your choice of sauce or accompaniment.

Substitutions

• Ground turkey can replace chicken for a leaner option with similar results.
• Gluten-free breadcrumbs work as a direct 1:1 swap for panko to accommodate dietary restrictions.
• Pecorino Romano cheese can substitute for Parmigiano-Reggiano for a sharper, saltier flavor.
• Greek yogurt (15 ml) can replace the egg as a binder, creating a slightly different texture that remains moist.

Tips

• Chill the meatball mixture in the refrigerator for 10 minutes before shaping to make handling easier and prevent them from falling apart.
• Use ground thigh meat instead of breast for juicier, more flavorful meatballs that stay tender during baking.
• These meatballs freeze beautifully: freeze them unbaked on a tray, then transfer to freezer bags. Bake directly from frozen, adding 5–7 minutes to cooking time.

Polpettine are small meatballs found throughout Italian regional cuisine, traditionally served in tomato sauce during family meals. The baked preparation represents a modern, lighter adaptation of the classic fried version while maintaining authentic Italian seasoning with garlic, parsley, and aged cheese.

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