Recipes Main Dishes Meatball Recipes Chicken Meatballs 4.0 (1) 1 Review 1 Photo These quick and easy baked chicken meatballs come out tender, moist, savory, and slightly crispy where browned. Italian seasoning like oregano and basil, as well as garlic, and onion work well together to create a delicious flavor and aroma By Catherine Jessee Catherine Jessee Catherine Jessee is a Test Kitchen Assistant in the Dotdash Meredith Food Studios. She has tested recipes for brands including Allrecipes, Eating Well, Food & Wine, Real Simple, People, and Southern Living. Prior to joining the Food Studios, she accumulated 3 years of experience cooking in restaurants. She has contributed to publications like Domino Magazine, The Knot Magazine, and Wildsam Almanacs. Her go-to potluck dish is Ritz Crackers and pimento cheese—always using her mom's recipe. You can follow her cooking adventures on Instagram @catherinejessee. Allrecipes' editorial guidelines Published on June 24, 2024 Tested by Amanda Holstein Tested by Amanda Holstein Amanda Holstein has loved baking since the age of 6 and now works for the Dotdash Meredith team as a Test Kitchen Assistant. The one tool Amanda cannot live without would have to be a rubber spatula. She calls it "an absolute essential and such a versatile tool". Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo Prep Time: 15 mins Cook Time: 15 mins Chill Time: 10 mins Total Time: 40 mins Servings: 4 Yield: 20 meatballs Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 1/4 cup olive oil, divided 1/3 cup panko (Japanese-style breadcrumbs) 1/3 cup whole milk 1/4 cup pre-grated Parmesan cheese 2 teaspoons italian seasoning 1 1/2 teaspoons Worcestershire sauce 1 teaspoon kosher salt 1/2 teaspoon onion powder 1/2 teaspoon granulated garlic 1/4 teaspoon freshly ground black pepper 1 pound ground chicken breast 1 large egg, lightly beaten Directions Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C) with a rack in the top third position. Line a large-rimmed baking sheet with parchment paper, and lightly grease with 1 tablespoon of the oil. Dotdash Meredith Food Studios Stir together breadcrumbs and milk in a bowl until fully combined. Let stand at room temperature until milk is fully absorbed into breadcrumbs, about 10 minutes. Add Parmesan, Italian seasoning, Worcestershire sauce, salt, onion powder, granulated garlic, and pepper to the breadcrumb mixture, and stir to combine. Dotdash Meredith Food Studios Mix together chicken, egg, and 2 tablespoons of the oil in a large bowl until combined. Fold breadcrumb mixture into chicken mixture untiljust combined. Place chicken mixture in refrigerator, uncovered, andchill until firm, about 10 minutes. Dotdash Meredith Food Studios Gently shape chicken mixture into 20 (1 1/2-inch balls), and place on the prepared baking sheet leaving a 1-inch space between each meatball. Brush tops and sides of meatballs with remaining 1 tablespoon oil. Dotdash Meredith Food Studios Bake in the preheated oven until browned and an instant-read thermometer inserted into the center of a meatball registers 165 degrees F (73 degrees C), 15 to 20 minutes, flipping after 8 minutes. Dotdash Meredith Food Studios I Made It Print Nutrition Facts (per serving) 431 Calories 30g Fat 10g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 431 % Daily Value * Total Fat 30g 38% Saturated Fat 7g 36% Cholesterol 175mg 58% Sodium 626mg 27% Total Carbohydrate 10g 4% Dietary Fiber 1g 3% Total Sugars 2g Protein 32g 63% Vitamin C 1mg 1% Calcium 121mg 9% Iron 2mg 12% Potassium 875mg 19% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.