Have you ever wondered why restaurant-style chicken meatballs taste so incredibly tender and flavorful while homemade versions often turn out dry and bland? The secret lies in the technique, not expensive ingredients. Making chicken meatballs at home gives you complete control over quality, flavor, and nutrition—plus it's surprisingly budget-friendly. This chicken meatballs recipe delivers restaurant-quality results every time, and this best homemade chicken meatballs recipe will become your go-to comfort food solution for busy weeknights.

Ingredients List

    • 1 lb ground chicken (preferably thigh meat for moisture)
    • ½ cup breadcrumbs (panko works best)
    • ¼ cup grated Parmesan cheese
    • 1 large egg, beaten
    • 3 garlic cloves, minced
    • 2 tablespoons fresh parsley, chopped
    • 1 teaspoon dried oregano
    • ½ teaspoon onion powder
    • ¾ teaspoon salt
    • ½ teaspoon black pepper
    • 2 tablespoons olive oil (for cooking)
    • Optional: ¼ teaspoon red pepper flakes for heat

For the Sauce:

    • 2 cups marinara sauce (store-bought or homemade)
    • ½ cup chicken broth
    • 1 teaspoon Italian seasoning
    • Fresh basil for garnish

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 25 minutes

Total time: 40 minutes

This recipe fits perfectly into a weeknight dinner schedule—faster than ordering takeout and far more satisfying. You can even prep the meatball mixture during lunch break and cook them fresh for dinner.

Step-by-Step Instructions

Step 1: Prepare the Meatball Mixture In a large bowl, combine ground chicken, breadcrumbs, Parmesan, beaten egg, garlic, parsley, oregano, onion powder, salt, and pepper. Mix gently with your hands just until combined—overmixing creates tough meatballs. Pro tip: Wet your hands slightly to prevent sticking.

Step 2: Shape the Meatballs Form mixture into 1.5-inch balls (about golf ball size). This chicken meatballs recipe yields approximately 16-18 meatballs. Keep sizes consistent for even cooking. Place them on a parchment-lined plate.

Step 3: Brown the Meatballs Heat olive oil in a large skillet over medium-high heat. Working in batches, brown meatballs on all sides (about 2-3 minutes per side). They don't need to cook through—just develop a golden crust. This best homemade chicken meatballs recipe method locks in moisture.

Step 4: Simmer in Sauce Pour marinara sauce and chicken broth into the skillet. Add Italian seasoning and nestle browned meatballs into the sauce. Reduce heat to medium-low, cover, and simmer for 15-18 minutes until meatballs reach 165°F internal temperature.

Step 5: Rest and Serve Let meatballs rest in the sauce for 5 minutes before serving. This allows juices to redistribute. Garnish with fresh basil and extra Parmesan.

Nutritional Information

Per serving (serves 4):

    • Calories: 325
    • Protein: 28g
    • Carbohydrates: 18g
    • Fat: 15g
    • Fiber: 2g
    • Vitamin C: 12% DV
    • Iron: 15% DV

Tips, Variations, or Cooking Advice

Dietary Swaps: - Gluten-free: Use almond flour or gluten-free breadcrumbs - Keto-friendly: Replace breadcrumbs with crushed pork rinds - Dairy-free: Swap Parmesan with nutritional yeast

Flavor Variations: Try Asian-inspired meatballs with ginger, scallions, and soy sauce, or Mediterranean-style with feta, sun-dried tomatoes, and oregano.

Cooking Methods: Bake at 400°F for 20 minutes for a hands-off approach, or use an air fryer at 380°F for 12-15 minutes for extra crispiness.

Meal Prep Tip: Double the batch and freeze uncooked meatballs on a tray, then transfer to freezer bags. Cook from frozen, adding 5 extra minutes to simmer time.

Common Mistakes to Avoid

Using Only Chicken Breast Breast meat alone creates dry meatballs. Mix in ground thigh meat or add 2 tablespoons of ricotta for moisture.

Skipping the Browning Step Browning develops flavor through the Maillard reaction. Don't skip this crucial step even if finishing in sauce.

Overcrowding the Pan This causes steaming instead of browning. Work in batches with space between each meatball.

Overmixing the Meat Handle the mixture minimally. Overworking develops gluten in breadcrumbs and toughens the texture.

Not Checking Internal Temperature Always verify 165°F with a meat thermometer—guessing leads to undercooked or overcooked results.

Storage / Leftovers Tips

Store cooled meatballs in sauce in an airtight container in the refrigerator for up to 4 days. The sauce keeps them moist and flavorful. For freezing, arrange cooked meatballs in a single layer in freezer-safe containers with sauce, where they'll keep for up to 3 months.

To reheat, warm gently in a covered saucepan over medium-low heat with a splash of broth (about 8-10 minutes from refrigerated). Microwave individual portions for 90 seconds, stirring halfway through. This chicken meatballs recipe actually tastes better the next day as flavors meld. Avoid reheating more than once to maintain food safety and texture. The best homemade chicken meatballs recipe deserves proper storage to preserve that tender, juicy quality you worked hard to achieve.