Simple baked chicken meatballs with Parmesan and fresh rosemary come together in about ten minutes. Serve them with pasta, simmer in marinara, or offer them as an easy appetizer.
This recipe was originally published in January 2018 and updated in March 2021.
Dinner can feel like a chore after a long day. These baked chicken meatballs—brightened with rosemary and Parmesan—are a fast, satisfying solution. They require minimal hands-on time and work well for weeknights, make-ahead meals, or casual entertaining.
Why you will love this recipe:
- Ready in under 10 minutes to prep. With a helper rolling the meatballs you can be even quicker. They’re an easy, reliable dinner option.
- Freezer friendly. These meatballs freeze well cooked or uncooked. Make a batch ahead and pull them out for quick pasta, pizza, or a simple sauced meal.
- Highly versatile. Serve them with pasta and marinara, tuck them into a hoagie, skewer them as an appetizer, or add them to lasagna or soup—the options are many.
Ingredients and substitutions
- Ground chicken: It’s lean and bakes without excess grease. Ground turkey or beef can be used, though beef may release more fat and may benefit from a rack while baking.
- No fresh rosemary? Use dried rosemary—about 1/2 teaspoon works well.
- Gluten-free option: Substitute gluten-free breadcrumbs or panko to make the recipe gluten free.
How to make these
Making these meatballs is straightforward. Whisk the egg, combine it with the ground chicken, breadcrumbs, grated Parmesan, minced garlic, chopped rosemary (or dried), oregano, crushed red pepper, salt, and pepper in a bowl. Mix gently until combined—avoid overworking the mixture.
Oil your hands lightly to prevent sticking and roll the mixture into evenly sized balls. Place them on a parchment-lined or greased baking sheet and bake at 425°F for about 18–22 minutes, or until they reach an internal temperature of 165°F and are golden brown.
Notes and tips
- Simmer in sauce: You can cook the meatballs by simmering them in marinara for 20–25 minutes. For added color, brown them for 2–3 minutes in a skillet before adding the sauce.
- Don’t overcook: Chicken meatballs dry out if left in too long. Begin checking the internal temperature around 17–18 minutes.
- Freeze for later: Freeze cooked or uncooked meatballs. For best results, flash-freeze them on a tray until firm, then transfer to a bag so they don’t stick together.
- Prep ahead: You can form the meatballs a day ahead and refrigerate them until ready to bake.
How to serve these
Spaghetti and marinara is an obvious favorite, but these meatballs are flexible. Try these serving ideas:
- Sliced thin and layered in lasagna for added flavor and texture.
- Meatball hoagies: warm meatballs with marinara and melted provolone on a toasted roll.
- Skewered appetizers: thread meatballs with mozzarella pearls and basil for a pretty bite-sized option.
- Add to Italian wedding soup or other brothy soups for a protein boost.
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 for dried)
- 1 tsp oregano
- ¼ tsp crushed red pepper
- ½ tsp sea salt
- 1/2 tsp freshly cracked pepper
Instructions
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Preheat oven to 425°F.
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In a medium bowl, whisk the egg. Add the ground chicken, breadcrumbs, Parmesan, garlic, rosemary, oregano, crushed red pepper, salt, and pepper. Mix gently until combined.
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Lightly oil your hands to prevent sticking and roll the mixture into evenly sized balls.
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Place meatballs on a parchment-lined or greased baking pan.
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Bake about 18–22 minutes, until golden and the internal temperature reaches 165°F.
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Serve with pasta and marinara, as an appetizer, or use in sandwiches, lasagna, or soup.
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Refrigerate or freeze leftovers as desired.
Notes
- You can simmer these meatballs in marinara for 20–25 minutes; optionally brown them briefly first for added color.
- Check doneness around 17–18 minutes to avoid overcooking and drying them out.
- Freeze cooked or uncooked meatballs. Flash-freezing on a tray prevents them from sticking together.
- Form meatballs a day ahead and bake when ready to serve.
Nutrition
Carbohydrates: 2g,
Protein: 5g,
Fat: 3g
Nutrition information is an approximation.
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