Simple baked chicken meatballs with Parmesan and fresh rosemary come together in about ten minutes. Toss them with pasta, simmer in marinara, or serve as a bite-sized appetizer.
This recipe was originally published in January 2018 and updated in March 2021.
Dinner can be a challenge when you’re tired and short on time. These baked chicken meatballs—bright with rosemary and rich with Parmesan—are an easy, reliable solution. They’re quick to prep, freeze well, and adapt to many meals.
Why you will love this recipe:
- Prepped in under 10 minutes. With a little help rolling, you can have the mixture formed into balls in minutes. Meatballs are a fast, crowd-pleasing staple.
- Freezer friendly. These freeze exceptionally well. Make a batch and freeze cooked or uncooked meatballs to heat later for fast dinners or snacks.
- Super versatile. Serve them with pasta and marinara, on a hoagie, in lasagna, on skewers as an appetizer, or stirred into soups.
Ingredients and substitutions
- Ground chicken works well because it’s lean and won’t leave excess grease on the baking sheet. Ground turkey or beef can be used, but beef may release more fat and benefit from baking on a rack.
- No fresh rosemary? Use 1/2 teaspoon dried rosemary instead of 1 teaspoon fresh.
- Gluten free option: Swap standard breadcrumbs or panko for a gluten free version.
How to make these
Combine all ingredients in a medium bowl. Whisk the egg first if you like, then add the remaining ingredients and mix until evenly combined. Lightly oil your hands to prevent sticking, shape into meatballs, and place them on a parchment-lined or greased baking sheet.
Bake at 425°F for 18–22 minutes, or until the internal temperature reaches 165°F and the meatballs are golden. Check them around 17–18 minutes to avoid overcooking and drying them out.
Notes and tips
- Simmer in sauce: You can cook the meatballs by simmering them in marinara for 20–25 minutes. Brown them briefly (2–3 minutes) before adding sauce if you like a deeper crust.
- Don’t overcook: Chicken meatballs can dry out if left in the oven too long. Use a thermometer and remove them at 165°F.
- Freezing: Freeze cooked or raw. For best results, flash-freeze the formed meatballs separated on a tray, then transfer them to a container to avoid clumping.
- Make-ahead: Form the meatballs a day in advance and bake when you’re ready to serve.
How to serve these
Classic: pasta, marinara, and meatballs. Beyond that, these chicken Parmesan meatballs work many ways:
- Sliced thin in lasagna for extra flavor and texture.
- Meatball hoagies with melted provolone and your favorite sauce.
- On skewers as an easy appetizer—serve with a marinara dip, or pair each meatball with a mozzarella pearl and basil for a pretty bite.
- Added to Italian wedding soup for a comforting twist.
More simple dinner recipes you will love
- Creamy Chicken Thighs with White Wine Sauce
- Easy Turkey Spaghetti Sauce
- Browned Butter Spaghetti with Spring Peas
- Easy Chicken Alfredo
- Instant Pot Creamy Pasta
- One-Pot Creamy Tomato Basil Pasta
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Baked Chicken Meatballs with Parmesan and Rosemary
Ingredients
- 1 lb ground chicken
- ½ c breadcrumbs (gluten free if needed)
- 1 egg
- ⅓ c grated Parmesan
- 3 garlic cloves, minced
- 1 tsp fresh rosemary, chopped (½ tsp dried)
- 1 tsp oregano
- ¼ tsp crushed red pepper
- ½ tsp sea salt
- ½ tsp freshly cracked pepper
Instructions
- Preheat oven to 425°F.
- In a medium bowl, whisk the egg. Add the remaining ingredients and mix until combined.
- Lightly coat your hands with olive oil to prevent sticking and roll the mixture into balls.
- Place meatballs on a parchment-lined or greased baking sheet.
- Bake 18–22 minutes or until golden brown and internal temperature reaches 165°F.
- Serve with pasta and sauce, as an appetizer, or your preferred preparation.
- Refrigerate or freeze leftovers.
Notes
- You can cook meatballs by simmering in marinara for 20–25 minutes. Brown briefly before adding sauce for extra color.
- Check internal temperature around 17–18 minutes to prevent drying out.
- Freeze cooked or uncooked meatballs. Flash-freeze separated on a tray first to keep them from sticking together.
- Form meatballs a day ahead and bake when ready to serve.
Nutrition
Carbohydrates: 2 g,
Protein: 5 g,
Fat: 3 g
Nutrition information is an approximation.