I just made Easy Italian Meatballs Baked that stay stupidly juicy and tender and bathe in thick homemade marinara, so keep scrolling.

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I’m obsessed with Baked Chicken Meatballs because they actually taste like something real, not like diet mush. I want that juice, that garlic punch, and the chew from browned edges.

I love Ground Chicken Meatballs for being lighter but not boring, and for soaking up bright marinara like a sponge. And the Parmesan notes peek through without being shouty.

I’ll eat them straight from the pan, spoon sauce on top, maybe stack one on crusty bread. Messy?

Yes. Totally worth it.

My kind of dinner: loud flavors, simple ingredients, no nonsense. I always want seconds, no regrets ever again seriously.

Ingredients

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Ground chicken: hearty protein, moist if you use thigh and breast mix.
Breadcrumbs: help bind and add slight texture, especially panko.
Parmesan: salty, umami punch that keeps meatballs savory.
Egg: helps everything stick together, so meatballs won’t fall apart.
Milk: adds moisture and tenderness, makes mixture easier to shape.
Garlic: sharp, cozy garlic kick that you’ll smell first.
Onion: sweet background flavor, grated so you don’t get chunks.
Parsley: fresh green lift, brightens overall flavor.
Oregano: classic Italian herb aroma, a little goes a long way.
Basil: warm, sweet herb note that complements tomato sauce.
Red pepper flakes: optional heat, wakes up otherwise mild meatballs.
Kosher salt: brings out flavors, don’t skimp but taste as you go.
Black pepper: simple spice bite, balances the richness.
Olive oil: adds gloss and helps brown if you pan-touch.
Crushed tomatoes: saucy base, tangy comfort for baking meatballs.
Tomato paste: deep tomato flavor, makes the sauce richer.
Bay leaf: subtle herbal background, remove before serving.
Sugar or honey: tames tomato acidity, just a little.
Butter: rounds out sauce, gives a silky finish.
Extra virgin olive oil: fruity richness for finishing the sauce.
Fresh basil leaves: bright, fragrant garnish that smells amazing.

Ingredient Quantities

1 pound ground chicken, preferably thigh and breast mix

1/2 cup plain dry breadcrumbs (or panko)

1/3 cup finely grated Parmesan cheese, packed

1 large egg, beaten

2 tablespoons milk (or water)

2 garlic cloves, minced

1/4 cup onion, very finely chopped or grated

2 tablespoons fresh parsley, chopped (or 2 teaspoons dried)

1 teaspoon dried oregano

1 teaspoon dried basil

1/4 teaspoon crushed red pepper flakes, optional

1 teaspoon kosher salt (adjust to taste)

1/2 teaspoon freshly ground black pepper

1 tablespoon olive oil (for drizzling or pan touch)

28 ounce can crushed tomatoes (for marinara)

2 tablespoons tomato paste

1 small bay leaf, optional

1 teaspoon sugar or honey, optional to balance acidity

1 tablespoon butter or extra virgin olive oil for the sauce

Fresh basil leaves for serving, optional

How to Make this

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1. Preheat oven to 400 F and line a baking sheet with parchment or lightly oil it; set a rack in the middle position.

2. In a large bowl combine 1 lb ground chicken, 1/2 cup breadcrumbs, 1/3 cup grated Parmesan, 1 beaten large egg, 2 tbsp milk, 2 minced garlic cloves, 1/4 cup very finely chopped or grated onion, 2 tbsp chopped parsley, 1 tsp dried oregano, 1 tsp dried basil, 1/4 tsp crushed red pepper flakes if using, 1 tsp kosher salt and 1/2 tsp black pepper. Mix gently with your hands or a fork until just combined, do not overwork or the meatballs get tough.

3. Chill the mixture 10 minutes in the fridge if you have time, it firms up and helps with shaping; wet your hands and roll into golf ball sized meatballs, you should get about 1
6. Place them on the prepared sheet, spacing slightly apart.

4. Drizzle 1 tbsp olive oil over the meatballs or brush lightly so they brown and stay moist while baking. For extra flavor you can quickly sear them 1 to 2 minutes per side in a hot skillet with the oil before baking, but this step is optional.

5. Bake meatballs 15 to 18 minutes until golden and an instant read thermometer reads 165 F in the center. If you seared them beforehand they may need slightly less time.

6. While the meatballs bake make the marinara: heat 1 tbsp butter or extra virgin olive oil in a medium saucepan over medium heat, add a tiny pinch of salt and any leftover minced garlic or finely chopped onion if you want more flavor and cook until soft.

7. Stir in 28 oz crushed tomatoes, 2 tbsp tomato paste, 1 small bay leaf if using, 1 tsp sugar or honey if desired to balance acidity, and a pinch of dried basil or oregano. Bring to a gentle simmer, lower heat and let it cook 10 to 15 minutes to meld flavors; taste and adjust salt and pepper.

8. When meatballs are done, add them to the simmering sauce and spoon sauce over them. Let everything simmer together 5 minutes so the juices blend and the meatballs finish cooking evenly.

9. Remove bay leaf, plate the meatballs with marinara, spoon extra sauce over top and scatter freshly chopped basil leaves and extra grated Parmesan if you like.

10. Serve hot with pasta, crusty bread, or a salad. Leftovers keep well in the fridge 3 to 4 days and freeze nicely for up to 3 months.

Equipment Needed

1. Oven and baking sheet (lined with parchment or lightly oiled)
2. Large mixing bowl
3. Measuring cups and spoons
4. Fork or your hands for mixing and shaping
5. Small bowl or cup for beaten egg and milk
6. Sharp knife and cutting board (for onion, garlic, basil)
7. Skillet (optional if you want to sear the meatballs first)
8. Medium saucepan for the marinara
9. Instant-read thermometer or meat thermometer

FAQ

Q: Can I use all chicken breast instead of a thigh and breast mix?

A: Yes, you can, but breast meat is leaner so the meatballs may be a bit drier. To keep them juicy add an extra tablespoon of olive oil or 1 tablespoon of milk, and don't overmix the meat.

Q: What's the best way to keep these meatballs moist?

A: Use the breadcrumb and egg as written, a little grated onion helps a lot, and avoid packing the mixture too tightly. Baking at 400 F for 18 to 22 minutes then finishing in the sauce for 5 to 10 minutes keeps them tender. Always check that internal temp hits 165 F.

Q: Can I pan-fry instead of bake?

A: Yep. Heat a tablespoon of olive oil in a skillet over medium heat and brown meatballs 3 to 4 minutes per side, then transfer to the sauce to finish cooking for another 10 to 12 minutes. Browning adds flavor but watch the heat so they don't dry out.

Q: How do I make the marinara taste less acidic?

A: Simmer the crushed tomatoes with the tomato paste, a bay leaf, and 1 teaspoon sugar or honey for 15 to 20 minutes. A tablespoon of butter or a splash of good olive oil at the end smooths it out too.

Q: Can I freeze these meatballs?

A: Totally. Freeze raw meatballs on a tray until firm, then bag them. You can bake from frozen adding a few extra minutes, or simmer frozen ones straight in sauce for 20 to 25 minutes. Thawed ones bake in about 20 to 25 minutes at 400 F.

Q: Any quick swaps if I'm missing an ingredient?

A: Use panko if you dont have regular breadcrumbs, swap parsley for 1 teaspoon dried, and grated Pecorino for Parmesan if needed. No egg? Use 2 tablespoons plain yogurt or 2 tablespoons ricotta to help bind, but texture will be slightly different.

Italian Baked Chicken Meatballs Recipe Substitutions and Variations

Ground chicken: swap with ground turkey (same weight), or use 50/50 ground pork for more fat and flavor, or ground veal for a tender texture. If using leaner turkey you might add 1 tablespoon olive oil to keep them moist.
Plain dry breadcrumbs: use panko for a lighter texture, or crushed saltine/Italian crackers 1:1, or 3/4 cup almond flour for gluten free (meatballs will be denser).
Finely grated Parmesan: substitute Pecorino Romano for a sharper salty bite, or 2 tablespoons nutritional yeast to make it dairy free (flavor different but savory), or omit and add an extra pinch of salt and garlic.
One large egg: replace with a “flax egg” for egg-free: 1 tablespoon ground flax + 3 tablespoons water, let sit 5 min; or use 1/4 cup plain yogurt or mashed ricotta to bind and add moisture.

Pro Tips

1) Chill the meat mixture at least 10 minutes before rolling. It makes shaping way easier and stops the meatballs from falling apart. If you have time chill longer, even 30 minutes. Wet your hands each time you roll to keep the crumbs from sticking to you.

2) Dont overmix. Seriously, mix just until everything comes together. Overworking the meat makes dry, dense meatballs. Fold gently with a fork or your hands, then stop. If the mix feels too wet add a tablespoon more breadcrumbs, not a whole lot.

3) For better browning, sear them quickly in a hot skillet for 1 to 2 minutes per side before baking. You get a crust and more flavor, and the interior stays juicy. If you skip searing, brush or drizzle them with oil so the oven can brown them.

4) Finish simmering the baked meatballs in the sauce for at least 5 minutes so they soak up flavor. If your sauce tastes sharp, add a teaspoon of sugar or honey and a small pat of butter to round acidity. Taste and adjust salt at the end, not the start.

Italian Baked Chicken Meatballs Recipe

Recipe by Sarah level

0.0 from 0 votes

I just made Easy Italian Meatballs Baked that stay stupidly juicy and tender and bathe in thick homemade marinara, so keep scrolling.

Servings

servings

Calories

432

kcal

Equipment: 1. Oven and baking sheet (lined with parchment or lightly oiled)
2. Large mixing bowl
3. Measuring cups and spoons
4. Fork or your hands for mixing and shaping
5. Small bowl or cup for beaten egg and milk
6. Sharp knife and cutting board (for onion, garlic, basil)
7. Skillet (optional if you want to sear the meatballs first)
8. Medium saucepan for the marinara
9. Instant-read thermometer or meat thermometer

Ingredients

1 pound ground chicken, preferably thigh and breast mix
1/2 cup plain dry breadcrumbs (or panko)
1/3 cup finely grated Parmesan cheese, packed
1 large egg, beaten
2 tablespoons milk (or water)
2 garlic cloves, minced
1/4 cup onion, very finely chopped or grated
2 tablespoons fresh parsley, chopped (or 2 teaspoons dried)
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes, optional
1 teaspoon kosher salt (adjust to taste)
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil (for drizzling or pan touch)
28 ounce can crushed tomatoes (for marinara)
2 tablespoons tomato paste
1 small bay leaf, optional
1 teaspoon sugar or honey, optional to balance acidity
1 tablespoon butter or extra virgin olive oil for the sauce
Fresh basil leaves for serving, optional

Directions

Preheat oven to 400 F and line a baking sheet with parchment or lightly oil it; set a rack in the middle position.
In a large bowl combine 1 lb ground chicken, 1/2 cup breadcrumbs, 1/3 cup grated Parmesan, 1 beaten large egg, 2 tbsp milk, 2 minced garlic cloves, 1/4 cup very finely chopped or grated onion, 2 tbsp chopped parsley, 1 tsp dried oregano, 1 tsp dried basil, 1/4 tsp crushed red pepper flakes if using, 1 tsp kosher salt and 1/2 tsp black pepper. Mix gently with your hands or a fork until just combined, do not overwork or the meatballs get tough.
Chill the mixture 10 minutes in the fridge if you have time, it firms up and helps with shaping; wet your hands and roll into golf ball sized meatballs, you should get about 1
Place them on the prepared sheet, spacing slightly apart.
Drizzle 1 tbsp olive oil over the meatballs or brush lightly so they brown and stay moist while baking. For extra flavor you can quickly sear them 1 to 2 minutes per side in a hot skillet with the oil before baking, but this step is optional.
Bake meatballs 15 to 18 minutes until golden and an instant read thermometer reads 165 F in the center. If you seared them beforehand they may need slightly less time.
While the meatballs bake make the marinara: heat 1 tbsp butter or extra virgin olive oil in a medium saucepan over medium heat, add a tiny pinch of salt and any leftover minced garlic or finely chopped onion if you want more flavor and cook until soft.
Stir in 28 oz crushed tomatoes, 2 tbsp tomato paste, 1 small bay leaf if using, 1 tsp sugar or honey if desired to balance acidity, and a pinch of dried basil or oregano. Bring to a gentle simmer, lower heat and let it cook 10 to 15 minutes to meld flavors; taste and adjust salt and pepper.
When meatballs are done, add them to the simmering sauce and spoon sauce over them. Let everything simmer together 5 minutes so the juices blend and the meatballs finish cooking evenly.
Remove bay leaf, plate the meatballs with marinara, spoon extra sauce over top and scatter freshly chopped basil leaves and extra grated Parmesan if you like.
Serve hot with pasta, crusty bread, or a salad. Leftovers keep well in the fridge 3 to 4 days and freeze nicely for up to 3 months.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.