Healthy Italian Chicken Meatballs are juicy, tender, and packed with herbaceous flavor. Not only are they delicious, they also require minimal effort and go well in a soup, pasta, meatball sandwich, and more!
These juicy, tender chicken meatballs can be made using two easy methods: baking or pan-frying. Both methods are simple, require minimal cleanup, and make perfectly browned meatballs. Regardless of how you make them, they provide a tasty and versatile source of lean protein.
While these meatballs contain panko, you can use gluten-free panko to make them gluten-free. They’re crispy on the outside and juicy and tender on the inside.
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About Healthy Italian Chicken Meatballs
- Taste – These meatballs are packed with herby Italian flavors.
- Texture – The outside is firm and the inside is perfectly tender.
- Effort – All you need to do is make the meatballs then cook them over the stove or bake them in the oven.
- Time – It takes about 5 minutes to make the meatballs then 10 minutes to cook them on the stove or 25 minutes to bake them.
Ingredients
- Ground chicken – Ground chicken is a lean protein with delicious flavor.
- Egg – Egg binds the meat so it doesn’t fall apart.
- Panko – Panko gives the meatballs texture and weight. The breadcrumbs are airy and light but can be substituted with regular or Italian breadcrumbs.
- Extra Virgin Olive Oil – Olive oil is a delicious fat perfect for cooking the meatballs in.
- Grated Parmigiano-Reggiano – Parmigiano-Reggiano a adds a sharp savory flavor. It is a deliciously funky cheese that gives the meatballs extra Italian flavor.
- Garlic and Parsley – Meatballs need seasoning. Garlic and parsley brighten the meatballs with fresh flavors.
- Italian seasoning – Italian seasoning is a delicious blend of herbs that adds a ton of flavor.
See recipe card for quantities.
Substitutions
- Gluten free – If you want to make this recipe gluten free, use gluten free panko instead of regular panko.
- Turkey meatballs– You can also make this recipe with lean ground turkey if you prefer the taste to chicken and still want healthy meatballs.
- Italian seasoned breadcrumbs – In order to make these meatballs more flavorful, use Italian season breadcrumbs instead of panko.
- Herbs – We use fresh garlic and parsley, but you can substitute these for garlic powder and dried parsley. You can also add or substitute other herbs like sweet basil, rosemary, and oregano.
- Dairy free – Omit the parmesan cheese to make this recipe dairy free.
Variations
- Spicy – Add red pepper flakes to make the meatballs spicy.
- Onion Powder – Add ½ teaspoon onion powder for a pungent and sweet flavor.
- Spinach – Add spinach to the meatballs for a nutritious and flavorful addition.
Instructions
- Mix ingredients – In a large mixing bowl, combine ground chicken, egg, 2 minced garlic cloves, panko, cheese, parsley, salt, and pepper in a large mixing bowl. (Photo 1 and 2)
- Form meatballs – Gently toss with your hands and break up the meat until evenly mixed. Then use your hands to roll and shape 1-inch meatballs. (Photo 3 and 4)
Stovetop
- In a cast iron skillet, large pot, or dutch oven, add oil and warm over medium heat. Add meatballs to the pan, leaving some space between them. Cook on one side until browned, about 3-5 minutes, then use a spoon to gently flip over. You’ll know the meatballs are done on one side when they detach from the pot easily. Allow the meatballs to cook on the other side for an additional 3-5 minutes until browned. Enjoy in soup, with pasta, or on their own. (Photo 5 and 6)
Baked Chicken Meatballs
- Preheat the oven to 350°F. Lightly grease a baking sheet with oil or line with parchment paper, place raw meatballs on the baking sheet, and cook in the oven for 25 minutes. Remove the meatballs then serve. (Photo 7 and 8)
Pro tip: If you are pan frying the meatballs, you will know they are done and ready to flip when the meatballs easily release from the pan.
How to Enjoy Chicken Meatballs
These healthy meatballs taste delicious in so many dishes! Try them in dishes like:
- Chicken Meatball Soup – Chicken Meatball Soup is richly flavored, gut-friendly, and perfect for weeknight dinners and meal planning.
- Spaghetti with meatballs – Spaghetti with chicken meatballs is a leaner alternative to traditional beef or pork meatballs. Place the meatballs on top of a nest of al dente spaghetti and top with a spoonful of marinara sauce and grated parmesan cheese.
- Meatball sub – Meatball subs are a delicious twist on an Italian hoagie. They are a tasty lunch or weeknight dinner sandwich.
- Meatball dinner – Enjoy these meatballs as a main course with delicious sides like Miso Mashed Potatoes, Roasted Asparagus with Parmesan, Oven Roasted Butternut Squash.
Storage
Store leftover meatballs in an air-tight container in the refrigerator for up to 3 days. After 3 days, you need to freeze the meatballs and they can be frozen in a freezer safe container for up to 3 months. In order to reheat the meatballs, heat the oven to 300°F, then reheat meatballs for 10 minutes or until heated through. You can also reheat them in a pan over low heat. If frozen, let the meatballs thaw first before reheating them.
Equipment
These easy Italian chicken meatballs require a few kitchen essentials, all of which can be used for many other common recipes. You will need a knife, cutting board, mixing bowl, and a cast iron skillet, pot, dutch oven, or baking sheet.
Top Tips
- The size of your meatballs will depend on how you want to serve them. For soups, we make the meatballs bite size, about 1 inch. But for Spaghetti or when meatballs are the main course, we make them 1.5 inches.
- Sear the meatballs before you add them to a soup or sauce. This ensures the meatballs will have a crispy outside texture and juicy inside.
Recipe FAQs
Yes, these chicken meatballs are protein packed and a good source of iron. They also contain less fat and sodium than beef or pork meatballs.
This usually occurs if you overwork the ground chicken. Be gentle when forming the meatballs your hands.
This can occur if you use too much egg. All you need is 1 egg to bind the meatball ingredients together.
With regard to size, American meatballs are larger than Italian meatballs. Italian meatballs are also seasoned with Italian seasonings like oregano, parmesan, garlic, and parsley.
Yes, but the meatballs have a better texture when seared or baked ahead of time then added to the soup afterwards.
Related Recipes
- Chicken Meatball Soup
- Italian Wedding Soup with Turkey Meatballs
- Easy Chicken Miso Soup
- Healthy Baked Turkey Meatballs
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Healthy Italian Chicken Meatballs
Equipment
- mixing bowl
- knife
- dutch oven
- baking sheet
- parchment paper
Ingredients
- 1 tbsp olive oil
- 1 lb ground chicken
- 1 egg
- ½ cup panko
- ½ cup grated Parmigiano-Reggiano cheese
- 2 cloves garlic minced
- ¼ cup flat-leaf parsley minced
- ½ tsp Italian seasoning
- ½ tsp kosher salt
- ½ tsp ground pepper
Instructions
- Mix ingredients – In a large mixing bowl, combine ground chicken, egg, 2 minced garlic cloves, panko, cheese, parsley, salt, and pepper.
- Form meatballs – Gently toss with your hands and break up the meat until evenly mixed. Then use your hands to roll and shape 1-inch meatballs.
Stovetop Instructions
- In a large pot or dutch oven, add oil and warm on medium heat. Add meatballs to the pot, leaving some space between them. Cook on one side until browned, about 3-5 minutes, then use a spoon to gently flip over. You’ll know the meatballs are done on one side when they detach from the pot easily. Allow the meatballs to cook on the other side for an additional 3-5 minutes until browned. Enjoy in soup, with pasta, or on their own.
Baking Instructions
- Preheat the oven to 350°F. Lightly grease a baking sheet with oil or line with parchment paper, place raw meatballs on the baking sheet, and cook in the oven for 25 minutes. Remove the meatballs then serve.
Notes
- If you pan fry the meatballs, you will know they are done and ready to flip when the meatballs easily release from the pan.
- The size of your meatballs will depend on how you want to serve them. For soups, make the meatballs bite size, about 1 inch. But for spaghetti or when meatballs are the main course, make them 1½ inches.
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- Make the meatballs gluten-free with gluten-free panko.
- Refrigerate leftover meatballs in an air-tight container for up to 3 days. After 3 days, you need to freeze the meatballs and they can be frozen for up to 3 months. In order to reheat them, heat the oven to 300°F, then reheat meatballs for 10 minutes or until heated through. You can also reheat them in a pan over low heat. If frozen, let the meatballs thaw before reheating them.
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