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Homemade Chicken Meatballs (The BEST!) photo

Chicken Meatballs (The BEST!)

These Chicken Meatballs are SO EASY! Packed with flavor and perfect for any meal, everyone will rave about how delicious they are.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs:
  • 1 large yellow onion or red onion (see note 1)
  • 1 pound ground chicken
  • 1/2 cup panko breadcrumbs (see note 2)
  • 1/2 cup grated Parmesan cheese (see note 3)
  • 2 tablespoons olive oil
  • 1/4 cup finely chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon chicken bouillon powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons Italian seasoning
  • 1 large egg
  • 1 pound spaghetti plus reserved cooking water
  • 1 cup basil pesto (see note 4)

Equipment

  • Mixing bowl
  • Baking sheet
  • Large pot
  • Spoon or Ice Cream Scoop
  • Skillet

Method
 

Cooking Instructions:
  1. Step 1: Preheat your oven to 400°F (200°C). This ensures that the meatballs will cook evenly and get that golden-brown exterior.
  2. Step 2: Finely chop the large onion of your choice. This will add a depth of flavor to your meatballs.
  3. Step 3: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent and fragrant, about 5 minutes. Remove from heat and let cool slightly.
  4. Step 4: In a large mixing bowl, combine the ground chicken, sautéed onion, panko breadcrumbs, grated Parmesan cheese, finely chopped parsley, salt, pepper, chicken bouillon powder, onion powder, garlic powder, Italian seasoning, and the large egg. Mix until just combined; be careful not to overmix, as this can lead to tough meatballs.
  5. Step 5: Using a spoon or an ice cream scoop, portion out the mixture and roll it into balls, about 1-2 inches in diameter. Place them on a baking sheet lined with parchment paper or greased with cooking spray.
  6. Step 6: Bake the meatballs in the preheated oven for 15-20 minutes, or until they are cooked through and golden brown. You can check their doneness by using a meat thermometer; they should reach an internal temperature of 165°F (74°C).
  7. Step 7: While the meatballs are baking, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve about 1 cup of the cooking water before draining the pasta.
  8. Step 8: In the pot with the drained spaghetti, add the basil pesto and a splash of the reserved pasta water. Toss to combine, adding more water if needed to create a silky sauce.
  9. Step 9: Plate the pesto spaghetti and top with the baked chicken meatballs. Garnish with additional parsley or Parmesan cheese if desired. Enjoy your delicious creation!

Notes

  • Leftover meatballs can be stored in an airtight container in the refrigerator for up to 4 days.
  • Freeze meatballs for up to 3 months for easy meal prep.
  • For extra moisture, consider adding a splash of milk or chicken broth to the meat mixture.