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These healthy Chicken Meatballs are basic, done better. Moist Italian-style meatballs tasty enough to enjoy all on their own (or with your favorite tomato or marinara sauce), and stuffed with a sneaky serving of spinach. Delish!
The perfect chicken meatballs for your pasta.
cookbook author erin clarke of well plated
Made with lean ground chicken, whole wheat breadcrumbs, and fresh green spinach, this baked chicken meatball recipe offers old-school Italian flavor, done new-school fast.
These tender, juicy meatballs require less than 15 minutes to prep and they’re cooked entirely in the oven—which means no greasy mess on the stovetop.
Like these Baked Turkey Meatballs, and Asian Chicken Meatballs, my healthy baked chicken meatballs will please grownups and kids alike (including your pickiest toddlers). They taste GREAT, especially atop a big bowl of spaghetti.
But don’t be mistaken—they’re not just for pasta! Make a batch for a perfect, crowd-pleasing appetizer (perhaps alongside some Mozzarella Sticks) or a double batch to freeze for a lightning-fast dinner tonight or any night of the week.
5 Star Review
“These are AMAZING! Super easy to make and I had all of the ingredients in the house already! This one deserves more than 5 stars!”
— Christine —
Closeup of chicken meatballs in baking dish
My Tips For Magnificent Meatballs
Grate Your Own Cheese. PLEASE buy a block of Parm and grate it yourself. The green can will not do this simple chicken meatball recipe justice (or this Pesto Pasta).
And Don’t Skip the Cheese Either. Cheese is important for this recipe because it flavors the chicken meatballs and helps them hold their shape. If you’re looking for meatballs without cheese, try these Cranberry Turkey Meatballs or Whole30 Meatballs.
Know When They’re Done. Chicken meatballs are fully cooked when evenly brown, firm to the touch, and register an internal temperature of 160 degrees F.
Air Fryer Option. Check out my Air Fryer Meatballs recipe as a good starting point if you want to try making chicken meatballs in the air fryer.
What to Serve with Chicken Meatballs
Pasta. Cooked spaghetti noodles are classic. For a low carb twist, try Zucchini Pasta.
Pesto. For a change of pace, instead of marinara, try Basil Pesto.
Sautéed Vegetables. While the meatballs bake in the oven, cook up Sautéed Zucchini or Sautéed Spinach on your stovetop.
Spaghetti Squash. With its pasta-like strands, Baked Spaghetti Squash is perfect with meatballs.
Dipping chicken meatball in marinara sauce
Plate of baked chicken meatballs
Italian-Style Chicken Meatballs
4.86 From 261 reviews
AUTHOR: Erin Clarke
Prep:
15minutes mins
Cook:
18minutes mins
Total:
35minutes mins
Servings: 12 meatballs
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These easy baked chicken meatballs are full of Italian flavor and perfect for serving with pasta, zoodles and more. So tender and moist!
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Ingredients
1x
2x
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1 large egg
1 pound ground chicken (I like 93% lean)
½ cup whole wheat panko breadcrumbs
⅓ cup Parmesan cheese finely grated
2 tablespoons extra-virgin olive oil divided
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon kosher salt
¼ teaspoon red pepper flakes
2 tablespoons tomato paste divided
3 tablespoons flat-leaf parsley finely chopped
2 ½ cups fresh spinach lightly packed
For Serving:
Tomato sauce
Cooked whole wheat pasta, zucchini, or other vegetable noodles
Buns for sandwiches
Toothpicks to serve as an appetizer
Instructions
SHOW IMAGES
Place a rack in the upper third of the oven and preheat to 400 degrees F. Lightly coat a 9×13-inch baking dish or rimmed baking sheet with nonstick cooking spray.
Beat the egg in the bottom of a large bowl. Add the chicken, breadcrumbs, Parmesan, 1 tablespoon olive oil, oregano, garlic powder, onion powder, salt, red pepper flakes, fresh parsley, and 1 tablespoon tomato paste. Finely chop the spinach so that it is in small bits, then add it to the bowl.
With a fork or your hands, mix until well combined, being careful not to compact the meat.
Shape the mixture into 12 meatballs and arrange them in the prepared baking dish, 1-inch apart, so they do not touch.
Whisk together the remaining 1 tablespoon of olive oil and 1 tablespoon of tomato paste in a small bowl. It won’t be perfectly smooth but will bake up just fine. Brush over the top of the meatballs.
Bake the meatballs in the upper third of the oven for 18 to 22 minutes until cooked through. Serve hot with pasta, zucchini noodles, inside a hoagie bun, or any way you choose!
Notes
TO STORE: Store cooked and cooled leftovers in an airtight storage container in the refrigerator for up to 3 days.
TO REHEAT: Warm leftover refrigerated meatballs in a 350-degree F oven until heated through and steaming. IF reheating frozen meatballs, preheat your oven to 350 degrees F (if the meatballs are fully cooked) or 400 degrees (if they are not fully cooked). Arrange the meatballs in a baking dish coated with nonstick spray. Then, bake directly from frozen until hot, 20 to 30 minutes for cooked meatballs or 25 to 30 minutes for uncooked meatballs (uncooked meatballs should reach an internal temperature of 160 degrees F).
TO FREEZE: After the meatballs have fully baked, let them cool completely. Then arrange on a parchment-lined baking sheet and freeze until the meatballs are firm; about 1 to 2 hours. Transfer the frozen chicken meatballs to a ziptop bag. Squish out as much air as possible and seal. You can also freeze the meatballs uncooked, following the same steps above. Frozen cooked or uncooked meatballs may be stored for up to 3 months.
Nutrition
Serving: 1meatball (without pasta or additional sauce)
Calories: 107kcal
Carbohydrates: 3g
Protein: 9g
Fat: 7g
Saturated Fat: 2g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 3g
Trans Fat: 1g
Cholesterol: 50mg
Potassium: 283mg
Fiber: 1g
Sugar: 1g
Vitamin A: 770IU
Vitamin C: 4mg
Calcium: 54mg
Iron: 1mg
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Erin Clarke
Erin Clarke
Hi, I’m Erin Clarke, cookbook author and the home cook behind Well Plated. I’ve helped millions of people cook healthier meals that actually taste amazing and sold over 200,000 books! I’m here to help you save time, dirty fewer dishes, and feel great about what you’re eating, without overthinking it. Welcome!
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All Comments (387)
Most Helpful (7)
Gail
December 12, 2025 at 11:47 am
These were fantastic! I baked mine the full 22 minutes and enjoyed them with some tortellini and marinara sauce. Beautiful flavor with the tomato paste and olive oil brushed on before baking.5 stars
1
Reply
Erin Clarke
December 13, 2025 at 11:52 am
So pleased to hear it, thank you Gail!
Reply
Gail
December 12, 2025 at 1:06 pm
hi Erin! Okay these are delicious! Can’t wait to have dinner!5 stars
Reply
Maria
December 21, 2025 at 3:12 pm
This worked exactly as written, thanks!5 stars
Reply
Erin Clarke
December 21, 2025 at 8:40 pm
Thank you Maria!
Reply
Michelle
January 29, 2026 at 8:11 am
Thoughts on frozen spinach instead of fresh?
Reply
Erin Clarke
January 29, 2026 at 8:18 am
Hi Michelle, I think you could use it. I would defrost and squeeze out as much liquid as possible to make sure the meatballs are overly wet from water. Let me know how it goes if you decide to give it a try!
Reply
Adrienne
February 1, 2026 at 12:30 am
Yum! My kid wanted meatballs, and we happened to have all the ingredients except tomato paste. First time making meatballs, and they turned out amazing! Will definitely be making them again. Thank you for the great recipe!5 stars
1
Reply
Erin Clarke
February 1, 2026 at 4:43 pm
So glad to hear, Adrienne! Thank you!
Reply
Kristy
March 21, 2026 at 2:29 pm
Not only does this recipe taste great, it’s easily adjusted for any allergy issues you may have. I have alpha-gal and can’t do any mammal meat or dairy. Sub in the dairy free parmesan and these are still delicious. I’m saving this as one of my go to meals.5 stars
Reply
Erin Clarke
March 23, 2026 at 8:16 am
So glad it worked well for you, Kristy! Thank you!
Reply
Kasia
April 1, 2026 at 1:47 pm
Absolutely delicious. I used these ingredients for Italian-style chicken meatballs and cooked using your instructions for the air fryer version. Perfect.
As we don’t get ground chicken here, I did my own using chicken breast. A bit messy, so maybe I can find a butcher willing to grind it for me next time.
Thank you, Erin5 stars
Reply
Erin Clarke
April 6, 2026 at 5:05 pm
So glad to hear, Kasia! Thank you!
Reply
Christy
July 3, 2026 at 12:39 pm
Could I sub kale for spinach do you think?
Reply
Erin Clarke
July 10, 2026 at 9:42 pm
Hi Christy, I haven’t tried it but I think it could! If you decide to experiment, I’d love to know how it goes!
Reply
jaki_kennedy
July 18, 2026 at 3:47 pm
We absolutely loved it! Not only loved it, used fresh onion (lightly softened with fresh garlic), added a smidgen more red pepper flakes and make them at least twice a month. One of the best recipes I have ever made. Thank you – Thank you – Thank you.5 stars
Reply
Erin Clarke
July 23, 2026 at 1:00 pm
So glad to hear, Jaki! Thank you!
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