These Eggless Baked Chicken Meatballs are not only super simple to whip up, but they’re also packed with flavor, tender, and juicy. Plus, they’re versatile enough to pair with any of your favorite sauces or sides, making them a hit with the whole family. Whether you’re looking for a quick weeknight dinner, something to meal prep for the week, or a dish that freezes beautifully for later, these meatballs have got you covered.
Oriana’s Thoughts On The Recipe
When it comes to dinnertime, nothing makes my family happier than a plate full of delicious meatballs, and these eggless baked chicken meatballs have quickly become our absolute favorite. They’re tender, juicy, and bursting with flavor. What I love most about this recipe is how incredibly easy it is to make. With just a handful of simple ingredients that I always have on hand, I can whip up these meatballs in no time. Trust me, once you try these, they’ll become a staple in your meal rotation, too!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Ground Chicken: The base of the meatballs. It’s leaner than beef, making it a healthier option. Notes: You can also use ground turkey if you prefer.
- Panko or Breadcrumbs: These add texture and help to bind the meatballs together. Panko is lighter and gives a slightly crunchier exterior. Notes: You can also use gluten-free breadcrumbs or almond meal.
- Parmesan Cheese: Adds a rich, savory flavor and helps with binding the meatballs.
- Olive Oil: Adds moisture and a subtle flavor. It also helps the meatballs brown nicely in the oven.
- Kosher or Sea Salt & Black Pepper: Essential seasonings that enhance all the other flavors.
- Garlic and Onion Powder: Adds a subtle sweetness and depth without the hassle of chopping fresh onions.
- Dried Oregano: Brings an earthy, slightly peppery flavor that complements the chicken beautifully.
- Plain Yogurt: Keeps the meatballs moist and tender. You also use whole ricotta cheese, or buttermilk. Ricotta cheese is my favorite because it makes the moistest meatballs ever! Notes: You can use dairy-free yogurt.
- Parsley: Adds a fresh, herby note. You can use either fresh or dried, though fresh will give a brighter flavor.
Food Allergy Swaps
- Dairy-Free: Swap the Parmesan cheese with a dairy-free alternative and use a dairy-free yogurt.
- Gluten-Free: Use gluten-free breadcrumbs or panko to make this recipe gluten-free or use almond meal.
Potential Challenges & Pro Tips:
- Drying Out: Chicken meatballs can sometimes turn out dry if not cooked properly. It’s a common issue because chicken is leaner than other meats. Pro-Tip: To keep the meatballs juicy, don’t overcook them. Keep an eye on the timer, and check for doneness early. Adding yogurt and olive oil to the mix also helps retain moisture.
- Blandness: If not seasoned well, chicken meatballs can taste bland, especially since chicken is milder in flavor compared to beef or pork. Pro-Tip: Be generous with the seasonings. I like to add a bit of extra Parmesan and oregano for a more robust flavor. A pinch of crushed red pepper flakes can add a nice kick if you’re in the mood for something spicier.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prepare The Meat Mixture
In a large bowl, combine the ground chicken, breadcrumbs, parmesan cheese, salt, pepper, onion, garlic, oregano, yogurt, and parsley. Mix until well combined. Use your hands to mix the ground meat thoroughly. Try not to overwork the meat; pinch the meat between your fingers rather than knead it.
Step 2 – Form The Meatballs
Scoop about two tablespoons of the mixture into your palms (you can wear kitchen gloves, if you wish) and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with the rest of the mixture, spacing the meatballs out onto the baking sheet, about 2-inches apart. Brush or spray the meatballs with olive oil to ensure the meatballs become nicely golden on the outside and juicy on the inside.
TIP: Use a cookie scoop to make the meatballs equal in size. This will ensure they all cook the same.
Step 3 – Bake
Bake the meatballs for 18 to 25 minutes or until cooked through.
TIP: Give them a check after about 15 minutes in the oven. When they’re ready, they should reach an internal temperature of 165° F (74° C). I recommend using an instant-read thermometer; if you cook them for too long, they’ll end up dry and tough, and we want to avoid that!
Step 4 – Serve or Store For Later
Serve warm meatballs with your favorite sides or sauces, or store them for later use.
Recipe Tips
- Mix Gently: Overmixing the meatball mixture can make it tough. Mix just until the ingredients are combined. Use your hands to mix the ground meat thoroughly. Try not to overwork the meat; pinch it between your fingers rather than knead it.
- Uniform Size: Make sure your meatballs are all about the same size so they cook evenly. A cookie scoop works great for this!
- Preheat Your Oven: Always make sure your oven is fully preheated before baking the meatballs to ensure they cook evenly.
- Don’t Overbake: Give them a check after about 15 minutes in the oven. When they’re ready, they should reach an internal temperature of 165° F (74° C). I recommend using an instant-read thermometer; if you cook them for too long, they’ll end up dry and tough, and we want to avoid that!
Variations & Additions
- Spicy Meatballs: Add some red pepper flakes or a dash of hot sauce to the mixture.
- Cheesy Surprise: Place a small cube of mozzarella in the center of each meatball before baking for a gooey, cheesy surprise.
- Herbaceous Twist: Swap out the oregano for Italian seasoning or fresh basil for a different flavor profile.
- Greek-Style: Check out my Easy Greek Chicken Meatballs (Baked – No Eggs) recipe.
Serving Suggestions
These meatballs are incredibly versatile! They’re flavorful enough to eat plain or with your favorite sides. Serve them over spaghetti with a marinara sauce or fettuccini sauce or in a sub roll with melted provolone. They also make a great appetizer when served with a dipping sauce like marinara or a creamy ranch.
Storing and Freezing Instructions
Storing: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing cooked meatballs: To freeze, place the cooked and cooled meatballs on a baking sheet in a single layer and freeze until solid. Transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. Reheat in the oven or microwave until warmed through.
Freeze uncooked meatballs: It’s ideal for meal prep to have pre-shaped, ready-to-cook meatballs in the freezer. Shape the meatballs as directed and place them on a parchment-lined baking sheet. Then, freeze until firm, then transfer to an airtight container or ziptop bag for up to 3 months. When ready to cook, let thaw overnight in the refrigerator. Brush with oil and bake as directed.
Frequently Asked Questions
Absolutely! Ground turkey works just as well in this recipe and can be a great alternative if that’s what you have on hand.
The meatballs are done when they reach an internal temperature of 165°F (74°C). They should be golden brown and firm to the touch.
Yes! You can prepare the meatballs ahead of time and either refrigerate them for up to a day before baking or freeze them for later.
Yes, you can fry them in a bit of oil until golden brown on all sides. However, baking is a healthier option and easier for making a larger batch.
More Egg-Free Meatballs Recipes You’ll Love!
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- Easy & Juicy Eggless Turkey Meatballs
- BEST Eggless Italian Meatballs
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Recipe Card
Eggless Baked Chicken Meatballs
Ingredients
- 1 lb (453 g) ground chicken (I use 93% lean)
- 1/2 cup (50 g) panko or breadcrumbs
- ¼ cup (25 g) grated Parmesan cheese
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon (4 g) Kosher or sea salt
- ¼ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ¼ cup (60 g) plain yogurt, or whole ricotta cheese, or buttermilk Ricotta cheese is my favorite because it makes the moistest meatballs ever!
- 2 tablespoons (4 g) chopped fresh parsley
- More olive oil for coating
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Preheat oven to 400º F (200º C). Line a large baking sheet with parchment paper or spray with olive oil. Set aside.
- In a large bowl, combine the ground chicken, breadcrumbs, parmesan cheese, salt, pepper, onion, garlic, oregano, yogurt, and parsley. Mix until well combined. Use your hands to mix the ground meat thoroughly. Try not to overwork the meat; pinch the meat between your fingers rather than knead it.
- Scoop about two tablespoons of the mixture into your palms (you can wear kitchen gloves, if you wish) and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with the rest of the mixture, spacing the meatballs out onto the baking sheet about two inches apart. Brush or spray the meatballs with olive oil to ensure they become nicely golden on the outside and juicy on the inside.TIP: Use a cookie scoop to make the meatballs equal in size. This will ensure they all cook the same.
- Bake the meatballs for 18 to 25 minutes or until cooked through.TIP: Give them a check after about 15 minutes in the oven. When they're ready, they should reach an internal temperature of 165° F (74° C). I recommend using an instant-read thermometer; if you cook them for too long, they'll end up dry and tough, and we want to avoid that!
- Serve warm meatballs with your favorite sides or sauces, or store for later use.
- Dairy-Free: Swap the Parmesan cheese with a dairy-free alternative and use a dairy-free yogurt.
- Gluten-Free: Use gluten-free breadcrumbs or panko to make this recipe gluten-free, or use almond meal.
- Mix Gently: Overmixing the meatball mixture can make them tough. Mix just until the ingredients are combined. Use your hands to mix the ground meat thoroughly. Try not to overwork the meat; pinch it between your fingers rather than knead it.
- Uniform Size: Make sure your meatballs are all about the same size so they cook evenly. A cookie scoop works great for this!
- Preheat Your Oven: Always make sure your oven is fully preheated before baking the meatballs to ensure they cook evenly.
- Don’t Overbake: Give them a check after about 15 minutes in the oven. When they’re ready, they should reach an internal temperature of 165° F (74° C). I recommend using an instant-read thermometer; if you cook them for too long, they’ll end up dry and tough, and we want to avoid that!
- Spicy Meatballs: Add some red pepper flakes or a dash of hot sauce to the mixture.
- Cheesy Surprise: Place a small cube of mozzarella in the center of each meatball before baking for a gooey, cheesy surprise.
- Herbaceous Twist: Swap out the oregano for Italian seasoning or fresh basil for a different flavor profile.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
I didn’t even use any Parmesan (because I didn’t have any at home at time of cooking). It already tastes so good! Our baby daughter has slight egg allergy so this recipe is great for us!
Hello Mell! That’s awesome to hear! I’m so glad the recipe worked out even without the Parmesan and that it’s a great fit for your baby daughter’s egg allergy. It’s always wonderful when a recipe can be enjoyed by the whole family. Thanks for sharing your experience with me, and I hope you continue to enjoy it!
Do you mix the 2 tbsp of olive oil into the meat mixture, or is it only for coating the meatballs after?
Hello Julianne! Great question! I add the 2 tablespoons of olive oil into the meat mixture to add moisture. This helps keep the meatballs tender and juicy! Let me know how they turn out—happy cooking!