Simple Parmesan Chicken Meatballs

Ingredients

  • 1 lb ground chicken

  • ½ cup panko breadcrumbs

  • ⅓ cup grated Parmesan cheese

  • 1 egg

  • 1 tsp garlic powder

  • 1 tsp Italian seasoning

  • ½ tsp onion powder

  • ½ tsp salt

  • ¼ tsp black pepper

  • 1–2 tbsp olive oil (optional, but helps keep them moist)

Optional: A pinch of red pepper flakes if you like a little heat.

Directions

  1. Heat oven to 400°F.

  2. Mix everything together gently—don't overwork the chicken.

  3. Form into 1½-inch meatballs. You should get roughly 16–20.

  4. Place on a lightly greased or parchment-lined baking sheet.

  5. Bake for 18–22 minutes, until cooked through and the center reaches 165°F.

  6. For extra browning, broil for the last 1–2 minutes.

  7. Transfer meatballs to saucepan and cover with sauce. Simmer for 10 minutes.

  8. Serve over pasta.

My spice recommendation: Garlic + Italian seasoning + Parmesan is the perfect basic combination. If you're serving them with marinara, I'd definitely use the Italian seasoning. If you're eating them on their own, I'd add that little pinch of red pepper.

One little trick: Let the meatball mixture sit for 5 minutes before forming them. The panko absorbs some moisture and makes the meatballs easier to shape.