With just four simple and affordable ingredients, you can make tender Baked Chicken Meatballs to share with the kids. Bonus: You can tuck a veggie into the mix if you want to and they are perfect to batch cook and stash into the freezer!
Baked Chicken Meatballs
Meatballs are one of the foods I grew up eating regularly and turn to as easy comfort food. I like all kinds of meatballs (and my kids do too!), and these basic, but delicious chicken meatballs are often in our meal plan. They use super simple ingredients, are easy to mix together, and are a wonderfully easy to eat texture for little kids.
I love to double this recipe and stash half of them into the freezer for a future meal. Cook once, eat twice my friends!
(You may also like my Pesto Meatballs, which is a variation on this recipe with zucchini and pesto.)
Meatballs for Kids
My kids are big fans of these meatballs since they’re packed with flavor AND easy to eat. With super simple and healthy ingredients, these are a favorite that I like just as much as they do. These are also a great prep food, since they freeze well and taste just as good once they’re warmed up again.
Ingredients in Healthy Chicken Meatballs
To make this recipe, you’ll need these ingredients:
- ground chicken
- Italian flavored breadcrumbs
- shredded parmesan
- 1 egg
TIP: You can use gluten-free breadcrumbs if needed.
How to Make Chicken Meatballs Step-by-Step
I’m breaking down the steps to make these chicken meatballs here, but be sure to scroll down to the bottom of the page for the full recipe.
- In a medium bowl, mix together the ingredients with clean hands.
- Using a tablespoon, roll together 2-tablespoon meatballs and place on baking sheet, evenly spread apart.
- Bake until golden brown, and serve or store!
TIP: You can make a double batch and freeze half for later.
Freezer-Friendly Chicken Meatballs
These chicken meatballs freeze well. Let cool fully, store in a freezer bag, and freeze them for up to 6 months. You can warm them in tomato sauce or heat them individually in the microwave in 15 second increments until warmed through.
TIP: Either thaw the meatballs in the fridge, simmer them in tomato sauce to warm, or microwave them in 15-30 second increments.
Easy Meal Prep Meatballs
I love making these meatballs to have on hand for lunch for myself and for my toddler, especially the version with the carrots. I dice them up and store them in the fridge in a heat-safe container, then warm just briefly before serving to him. You could also pack them in a thermos to send to daycare. Above is a recent day of snacks and lunch for him (at 18 months).
TIP: The Dino Bars are my favorite one year old snack bar. You can take 10% your order with the code yummy10 here.
Tips for Making the Best Chicken Meatballs
- Use store bought ground chicken to make this easy.
- Add ½ cup shredded carrots (I prefer the thinner texture from grating them at home with a box grater) to the mix to add a veggie.
- You can use gluten-free breadcrumbs if needed.
- Double the recipe to make more meatballs at once.
- Use 1 tablespoon mixture to make mini meatballs and bake for closer to 18-20 minutes.
- Serve with Marinara sauce, Pesto, Cheese Sauce, or with a side of ketchup or any other favorite dip.
- Dice for older babies or younger toddlers as needed.
- Let them cool fully and you can freeze in a freezer bag for up to 6 months.
- Thaw overnight in the fridge, simmer in tomato sauce to warm, or warm in 15-30 second increments in the microwave.
I’d love to hear your feedback on this recipe if you try it so please comment below. The more I hear from you, the better I can make my recipes, so I appreciate each and every comment!
4-Ingredient Baked Chicken Meatballs
Ingredients
- 1 pound ground chicken
- ⅔ cup Italian flavored breadcrumbs
- ½ cup shredded carrots (optional)
- ½ cup shredded Parmesan
- 1 egg
Instructions
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with foil. Coat with nonstick spray.
- In a medium bowl, mix the ingredients together with clean hands. Use a tablespoon measuring spoon to measure out 2-tablespoon-size meatballs. Roll into balls and place on the prepared baking sheet.
- Bake for 24-26 minutes or until golden brown and cooked through.
- (You can also make them smaller as 1 tablespoon balls and bake for 20-22 minutes.)
- Serve warm or set aside to cool and freeze.
Equipment
Notes
- Let them cool fully and store in an airtight container in the fridge for up to 5 days. Or freeze in a freezer bag for up to 6 months. Thaw overnight in the fridge, simmer in tomato sauce to warm, or warm in 15-30 second increments in the microwave.
- Use store bought ground chicken to make this easy.
- I prefer the thinner texture from grating a whole carrot on a box grater.
- Serve with Marinara sauce, Pesto, Cheese Sauce, or with a side of ketchup or any other favorite dip.
- Dice for older babies or younger toddlers as needed.
- Gluten-free: Use gluten-free breadcrumbs if needed.
- Dairy-free: Use vegan Parmesan cheese.
- Egg-free: Omit the egg and add 1 tablespoon milk.
Loved this recipe!!! Super easy and my little liked them too! Thanks for sharing!!
This super easy and tasty chicken meatball recipe has been a game changer and life saver. So easy to prepare with a side of vegetables, in a pasta sauce and also loved by the whole family. Plus, I get to sneak in more that one vegetable so it’s a keeper in my household.
These look great! Is the sodium content in this recipe suitable for my 9 month old grandson?
Here’s more about babies and sodium so you can think it through: https://www.yummytoddlerfood.com/babies-and-salt/
Great recipe! I double the recipe, I substitute half of the breadcrumb with baby oatmeal, it turned out softer.
Our toddler really loved them with tomato/pasta sauce. I included carrots in the recipe and since he is allergic to eggs, subbed in roughly 1/3 cup of unsweetened applesauce. Worked out great!
One of our fave go-to recipes from you. Perfect quick meal for the toddler topped with tomato sauce. I’ve been adding chopped broccoli to the mix too. And I always sneak a few for myself because they are so tasty.