This baked chicken meatballs recipe uses just six main ingredients yet delivers big flavor. The meatballs bake crisp on the outside and stay tender inside—made with ground chicken or ground turkey and simple pantry staples.
Why this recipe works
Ground chicken can be mild on its own, but these meatballs are seasoned to taste like a classic chicken dish. A homemade vegetable-style bouillon blend and shredded Parmesan lend savory depth, while mayonnaise keeps the meatballs moist and tender.
You can use any ground chicken—breast or thigh—or swap in ground turkey. The mayo adds moisture so even very lean meat stays juicy. The recipe relies on common pantry items, so it’s easy to assemble on short notice.
For convenience, you can mix the raw meatball mixture up to 12 hours ahead and refrigerate. Shape and bake just before serving for a quick weeknight dinner or appetizer.
Recipe Ingredients
Below are the ingredients and a short note on each so you understand its purpose in the meatballs.
- Mayonnaise: Adds moisture and tenderness without leaving a noticeable mayo taste.
- Egg: Binds the mixture and helps the meatballs stay light rather than dense.
- Vegetable bouillon powder: A mix of nutritional yeast, dried onion, garlic powder, dried parsley, and dried thyme (optional turmeric) supplies concentrated savory poultry-like flavor. You can substitute two tablespoons or two cubes of gluten-free chicken or vegetable bouillon if preferred.
- Panko-style breadcrumbs: Provide light texture and bulk without weighing the meatballs down. Use gluten-free panko if needed.
- Shredded Parmesan cheese: Adds umami and helps the mixture hold together; pre-shredded works well because it has less moisture.
- Ground chicken: Choose 92% or 98% lean ground chicken or swap ground turkey. Dark meat or a slightly fattier grind will produce slightly richer meatballs.
How to make baked chicken meatballs (step-by-step)
This is a straightforward, hands-off method that prevents overworking the meat so the meatballs stay tender. For exact amounts and timings, see the recipe section below.
Start by whisking the mayonnaise, egg, and bouillon powder in a large bowl until smooth. Adding the wet ingredients first helps distribute seasoning evenly before the meat goes in.
Break the ground chicken into the bowl and mix gently with your hands or a spoon—avoid vigorous mixing, which can make meatballs dense. Stir in the panko and shredded Parmesan last; the mixture will be soft.
Scoop even portions—about 1.5 teaspoons each—onto a parchment-lined baking sheet. Wet your hands before rolling and shape the meatballs gently; minimal compression prevents toughness. Brush or spray the tops with olive oil so they brown nicely.
Bake in a 375°F (190°C) oven until the meatballs are golden and cooked through. An instant-read thermometer should register at least 175°F (79°C) when they are well-browned and done.
Ingredient Substitutions
Dairy-free
Substitute shredded dairy-free Parmesan (e.g., vegan Parmesan) for the cheese. If the dairy-free product is finely grated rather than shredded, you may need slightly more breadcrumbs to help the mixture hold shape.
Egg-free
Use vegan mayonnaise and a flax egg or a commercial egg replacer in place of the egg.
Mayonnaise
If you prefer not to use mayo, whisk one additional egg vigorously with 1 tablespoon olive oil as a substitute—the finished texture will be slightly different but still tender.
Ground chicken
Ground turkey (breast or dark meat) works well in this recipe. For ground beef, consider a different spice profile better suited to beef.
Breadcrumbs
Replace panko with crushed gluten-free crackers, crushed cornflakes, or quick-cooking gluten-free oats if needed.
Expert Tips
Chill the raw mixture
If your mixture is too soft to form, cover and chill it for 30 minutes or up to 12 hours—this firms it up and makes shaping easier.
Handle the ground chicken gently
Avoid overmixing when combining the meat with the wet ingredients; overworking ground meat can produce tough meatballs.
Use pre-shredded Parmesan
Pre-shredded Parmesan has less moisture and helps the mixture hold its shape while still adding flavor.
Storage instructions
Store leftover cooked meatballs in a sealed container in the refrigerator for up to 3 days. Freeze cooked or raw shaped meatballs in a single layer on a baking sheet, then transfer to a freezer-safe bag. Thaw overnight in the refrigerator before baking raw meatballs.
Reheat refrigerated cooked meatballs in a toaster oven at 300°F until warmed through, or microwave briefly with a splash of water to retain moisture.
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
- Optional: 1/8 teaspoon dried turmeric
For the meatballs
- 1 egg
- 5 tablespoons (70 g) mayonnaise
- Vegetable bouillon powder (from above)
- 1 pound ground chicken
- 1/2 cup panko-style breadcrumbs (gluten-free if needed)
- 2 ounces shredded Parmesan cheese
- Olive oil for brushing or cooking oil spray
Instructions
Make the bouillon powder
- Combine nutritional yeast, dried onion, parsley, garlic powder, thyme, and optional turmeric in a small bowl and mix well.
Make the meatballs
- In a large bowl, whisk the egg, mayonnaise, and bouillon powder until smooth.
- Add the ground chicken and break it up gently as you combine with the wet mixture. Mix lightly—do not overwork.
- Fold in the breadcrumbs and shredded Parmesan with a spoon; the mixture will be soft.
- Cover and chill for 30 minutes to firm the mixture, or refrigerate up to 12 hours if preparing ahead.
- Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
- Scoop about 1.5 teaspoons of mixture per meatball onto the baking sheet, spacing about 1 inch apart. With wet hands, roll gently into balls without compressing them.
- Brush tops and sides with olive oil or spray with cooking oil spray.
- Bake in the center of the oven about 22 minutes, until lightly golden on top and browned underneath. They’ll typically read about 175–180°F on an instant-read thermometer when done.
- Serve warm.
Notes
For the nutritional yeast: If you don’t have nutritional yeast, substitute the same amount of finely grated Parmesan.
To replace the bouillon powder: Use 2 tablespoons or 2 cubes of packaged gluten-free chicken or vegetable bouillon instead of the homemade mix.
Nutrition
Serving: 1 meatball | Calories: 75 kcal | Carbohydrates: 3 g | Protein: 5 g | Fat: 5 g
Nutrition information is an estimate and should be used as a guideline.
FAQs
Yes. For stovetop cooking, heat about 1/4-inch of frying oil in a skillet over medium heat until shimmering. Fry meatballs in a single layer without crowding, cooking one side undisturbed for about 5 minutes, then turn and cook another 4–5 minutes, until the internal temperature reaches roughly 175°F.
They’re done when golden brown with some darker spots and an instant-read thermometer registers at least 175°F. While safe at 165°F, they develop better color and flavor when cooked a bit longer.
Yes. Ground turkey breast or leg meat are good substitutes. The mayo provides enough moisture that even lean turkey produces tender meatballs.
Chicken and turkey are generally leaner and lower in calories than many cuts of beef. Nutrient profiles differ—each protein offers distinct benefits—so “healthier” depends on the specific cuts and your dietary goals.
Serving suggestions
These meatballs pair well with simple pasta tossed with olive oil and garlic, roasted potatoes, or a seasoned rice side. They also make a great appetizer—serve with your favorite dipping sauce or a marinara for a classic combo.