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Garlic Parmesan Chicken Meatballs - Juicy, Flavor-Packed, and Easy

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 1/2 pounds ground chicken (preferably 93% lean)
  • 1/2 cup finely grated Parmesan cheese, plus more for serving
  • 1/3 cup plain breadcrumbs (panko or regular)
  • 1 large egg
  • 4 cloves garlic, minced (about 1 1/2 tablespoons)
  • 2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons milk or chicken broth (for moisture)
  • 2 tablespoons olive oil (for searing or brushing)
  • Optional finishing: 1 tablespoon butter, red pepper flakes, lemon zest, and extra parsley
  • Sauce options: marinara, Alfredo, pesto, or garlic-butter sauce

Method
 

  1. Prep the oven or skillet: Preheat the oven to 400°F (205°C) and line a sheet pan with parchment. If pan-searing, heat a large skillet over medium heat with 1 tablespoon olive oil.
  2. Mix the base: In a large bowl, add ground chicken, Parmesan, breadcrumbs, egg, garlic, parsley, Italian seasoning, onion powder, salt, pepper, and milk. Stir gently with a fork until just combined. Do not overmix to keep the meatballs tender.
  3. Form meatballs: Lightly oil your hands. Scoop about 2 tablespoons of mixture and roll into balls, about 1 1/2 inches wide. Place on the prepared sheet pan or a plate if searing.
  4. Bake method: Brush the tops with a little olive oil. Bake 14–18 minutes, until the centers reach 165°F (74°C). For extra color, broil 1–2 minutes at the end.
  5. Pan-sear method: Add meatballs to the hot skillet without crowding. Sear 2–3 minutes per side until golden, then reduce heat, cover, and cook 5–7 more minutes, turning occasionally, until they reach 165°F (74°C).
  6. Optional garlic-butter finish: Melt 1 tablespoon butter in the skillet. Add a pinch of red pepper flakes and a little minced garlic, swirl for 30 seconds, then toss meatballs to coat. Finish with lemon zest and extra Parmesan.
  7. Serve: Garnish with parsley and more Parmesan. Enjoy with pasta and marinara, over creamy polenta, tucked into toasted rolls, or alongside a simple salad.