The best baked chicken meatballs are perfectly seasoned with garlic and seasonings! This is my go-to recipe that is simple to make, easily customized and meal-prep friendly.
Preheat the oven to 400°F. Line a baking sheet with foil and spray with nonstick spray.
In a large bowl, combine the meat, egg, olive oil, breadcrumbs, cheese, garlic, onion powder, salt, and pepper using your hands or a wooden spoon, being careful not to overmix.
Use a medium cookie scoop or spoon to scoop the meat onto the baking sheet. Using your hands, form into 1 1/2-inch balls and return to the baking sheet.
Bake uncovered 16 to 20 minutes, or until no longer pink in the cebter. Turn halfway through, if desired, so the bottoms don't brown.
Toss in your favorite sauce or dip in teriyaki or buffalo sauce, if desired.
Notes
Tips and Variations
Lean meat. When buying your ground chicken, look for lean meat (I use 80%).
Ground turkey. Sub ground turkey for chicken to make turkey meatballs.
Non-stick. When forming your meatballs, try using a bit of oil on your hands to help form the balls.
Garlic substitute. If you don't have fresh garlic, you can substitute with 1/2 tsp of garlic powder.
Fried version. If you want to fry the meatballs instead, cook them in a pan with 2 Tbsp of oil over medium-high heat until cooked through.
Darker meatballs. For extra browning after baking, toss them in a sauté pan.
Keep them moist. Mix the meatballs thoroughly to make sure all of the ingredients are evenly dispersed but not enough to toughen the meatballs in the end. Also, don't overbake!
Storage: These meatballs can be kept in the fridge for up to 1 week in an airtight container.Freeze: Store in a freezer friendly bag for up to 3 months. To avoid having them freeze in a clump, flash freeze them on the baking tray first before transferring them to the bag.