- Prep
- 20 min
- Cook
- 22 min
- Total
- 42 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 60 g
- 40 g
- 60 ml
- 2 cloves
- 1 tsp
- 1 tsp
- ½ tsp
- 1 tbsp
- 400 g
- 6 g
Process
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Heat the oven to 200°C and lightly grease a large rimmed baking sheet with a little of the olive oil.
In a small bowl, combine the panko breadcrumbs and whole milk and let sit for 5 minutes until the crumbs have absorbed the liquid.
In a large bowl, combine the ground chicken, soaked breadcrumbs, Parmesan cheese, egg, garlic, dried oregano, salt, and black pepper.
Mix gently with your hands just until everything is evenly combined, about 20 seconds; stop as soon as it holds together so the meatballs stay tender.
With damp hands, roll the mixture into 16 balls of about 40 g each and place them on the prepared baking sheet, spacing them 3 cm apart.
Brush the tops of the meatballs with the remaining olive oil.
Bake for 18 to 22 minutes, until the meatballs are lightly golden and an instant-read thermometer inserted into the center reads 74°C.
While the meatballs bake, warm the marinara sauce in a small saucepan over medium heat, season with a pinch of salt, and keep it at a gentle simmer.
Let the meatballs rest on the pan for 3 minutes, then transfer them to the sauce and spoon a little over the top.
Scatter with torn fresh basil, if using, and serve hot.
Kitchen notes
Kitchen notes
- The most common mistake is overmixing: the more you work the ground chicken, the springier and drier the meatballs become. Mix just until no dry streaks remain.
- Ground chicken is much softer than beef, so damp hands and a light touch when rolling are essential; if the mixture feels too sticky to shape, chill it for 15 minutes first.
- Do not skip the milk-soaked breadcrumbs. They are what keep lean ground chicken juicy, and dry crumbs will give you a dense, rubbery meatball.
- The meatballs are done at 74°C in the center; if you do not have a thermometer, cut one open and check that the center is opaque and no longer pink.
Substitutions
- panko breadcrumbs→gluten-free panko or crushed gluten-free cornflakes for a gluten-free version
- whole milk→unsweetened oat milk or chicken broth
- Parmesan cheese→pecorino Romano or nutritional yeast for a dairy-free version
- ground chicken→ground turkey, though add an extra tablespoon of olive oil since turkey is leaner
Storage & reheating
Store cooled meatballs in an airtight container in the fridge for up to 4 days, with or without the sauce. To freeze, arrange them on a tray until solid, then transfer to a freezer bag for up to 3 months. Reheat in a covered pan over medium-low heat with a splash of marinara for 8 to 10 minutes, or in a 175°C oven for 12 minutes, until steaming hot throughout.
FAQ
The questions we get asked most
Why did my baked chicken meatballs turn out dry?
Ground chicken is lean, so the usual culprits are using extra-lean meat, skipping the milk-soaked breadcrumbs, or baking past 74°C. Use a mix of thigh and breast if you can, and pull the tray out as soon as a thermometer reads 74°C. Overmixing also squeezes out moisture, so keep the mixing to about 20 seconds.
Can I make these chicken meatballs ahead of time?
Yes. Roll the meatballs, place them on a lined tray, cover, and refrigerate for up to 24 hours before baking, adding 2 to 3 minutes to the bake time. You can also bake them fully a day ahead and reheat them gently in the marinara, which actually deepens the flavor.
How do I know when baked chicken meatballs are fully cooked?
The safest test is an instant-read thermometer: the center should read 74°C. Visually, they should be lightly golden outside and opaque all the way through with no pink in the middle. They will also feel firm but still give slightly when pressed.
Can I use ground turkey or ground beef instead of chicken?
Ground turkey works one-for-one, though it is leaner, so add an extra tablespoon of olive oil to the mix. Ground beef or a beef-and-chicken blend also works and will be juicier, but bake it to the same 74°C and expect a slightly longer time, about 22 to 25 minutes.
Why are my meatballs falling apart in the oven?
The binder is usually the issue: too few breadcrumbs or a small egg means the mixture cannot hold. Stick to the 60 g of panko and one large egg for 500 g of chicken, and press each ball firmly as you roll it. If the mix still feels loose, chill it for 15 minutes before shaping.
Can I freeze these chicken meatballs, and how do I reheat them?
Freeze baked, cooled meatballs on a tray until solid, then bag them for up to 3 months. Reheat from frozen in a covered skillet with marinara over medium-low heat for 12 to 15 minutes, or thaw overnight and warm at 175°C for 12 minutes. Always check they are steaming hot in the center before serving.
Can I cook these meatballs in the air fryer instead of the oven?
Yes. Air-fry at 190°C for 10 to 12 minutes, shaking the basket halfway, until the centers reach 74°C. Work in two batches so the meatballs are not crowded, and brush them with a little olive oil first so they brown evenly.
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