Chicken meatballs are a versatile and delicious meal that can be enjoyed in endless ways. From hearty sandwiches to savory pasta dishes, baked chicken meatballs are simple to prepare and packed with flavor. However, achieving the perfect texture and doneness requires knowing exactly how long to cook chicken meatballs. Undercook them, and you risk foodborne illness and an unappetizing experience. Overdo it, and you’ll end up with dry, rubbery meatballs. By following proper techniques and recommended cook times, you’ll learn how to make moist, tender chicken meatballs every time.
Factors That Affect Chicken Meatball Cook Time
Several key factors impact the cooking time needed for chicken meatballs:
Size The diameter of your meatballs significantly affects required cook time Small 1-inch meatballs take less time than larger 15 to 2-inch sizes. Check doneness, not cook time.
Oven temperature: Standard oven temperatures for meatballs range from 350°F to 425°F. Higher heat decreases cook time but increases chances of burning.
Ingredients Wet ingredients like cheese or veggies add moisture which may increase cook time. Lean chicken cooks faster than higher-fat options.
Meatball preparation Evenly shaped, uniform meatballs ensure consistent cooking. Proper spacing allows for airflow circulation
Frozen or fresh: Frozen meatballs take longer to thaw and cook through, around 25-30 minutes at 400°F. Fresh cooks faster.
Oven variances: Each oven performs slightly differently, so check doneness not just time.
Recommended Chicken Meatball Cook Times
The following oven bake times serve as a general guideline:
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1-inch meatballs: Bake at 375°F for 20-25 minutes
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1.5-inch meatballs: Bake at 375°F for 25-30 minutes
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2-inch meatballs: Bake at 375°F for 30-35 minutes
Always use a meat thermometer to confirm an internal temperature of 165°F. Letting meatballs rest 5 minutes before serving allows juices to redistribute.
Step-by-Step Guide for Baked Chicken Meatballs
Follow these simple steps for baking juicy, flavorful chicken meatballs:
1. Prepare meatball mixture
Combine ground chicken, binders like breadcrumbs or egg, and any spices or herbs. Gently mix just until blended. Avoid overmixing.
2. Shape into even meatballs
Roll mixture into uniform balls, around 1-1.5 inches in diameter. This promotes even cooking.
3. Preheat oven to 375°F
Preheating ensures the oven reaches the proper temperature when meatballs go in.
4. Arrange meatballs on baking sheet
Line pan with foil or parchment paper. Space meatballs at least 1-inch apart for airflow.
5. Bake according to size
Follow recommended bake times. Start checking for doneness at least 5 minutes early.
6. Check internal temperature
Meatballs should reach an internal temp of 165°F. Insert thermometer into center of several meatballs.
7. Let rest 5 minutes before serving
Allowing meatballs to rest helps them retain moisture for tender, juicy results.
Tips for Perfect Baked Chicken Meatballs
Follow these helpful tips for optimal homemade chicken meatballs:
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Use a light touch when mixing – overhandling makes meatballs dense.
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Chill meatball mixture 30 minutes for easier shaping.
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Preheat oven and line pan to prevent sticking.
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Brush meatballs with oil or broth for extra moisture.
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Turn on broiler briefly for crispy, browned exterior.
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Always use a meat thermometer for doneness.
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Freeze uncooked meatballs on a tray then transfer to bags.
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Cook frozen meatballs 5 minutes longer, no need to thaw.
Serving Ideas for Chicken Meatballs
Chicken meatballs make for an extremely versatile ingredient. Consider these serving suggestions:
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Pasta – Toss baked meatballs with your favorite marinara sauce over spaghetti.
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Sandwiches – Stuff meatballs into rolls with melted cheese and marinara for hearty subs.
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Salad – Chill and slice cooked meatballs to add protein to fresh greens.
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Appetizer – Serve baked chicken meatballs warm with a zesty dipping sauce.
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Rice bowls – Combine meatballs with riced cauliflower or quinoa for a satisfying bowl.
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Soups – Drop cooked meatballs into broth-based soups for added flavor and heft.
The options are endless with these easy homemade chicken meatballs. Follow proper cook times and temperatures, and experiment with unique recipes. In no time, baked chicken meatballs will become a regular on your family dinner table.
What You’ll Need To Make Chicken Meatballs With Tomato-Balsamic Glaze
- Egg: Helps bind the meatball mixture together for a cohesive, tender texture.
- Fresh Parsley: Adds freshness and a pop of color to the meatballs.
- Tomato Paste: Adds rich, concentrated tomato flavor to both the meatball mixture and glaze. I recommend buying the tomato paste that comes in a tube, which is nice because you can use just what you need and store it in the fridge until you need it again.
- Garlic: Brings bold, savory flavor to the meatballs—just one clove goes a long way.
- Milk: Adds moisture to the meatballs and helps keep them tender.
- Ground Chicken: The base of the meatballs. Choose a variety with a bit of fat for moist, flavorful results—skip the extra-lean breast meat. You can substitute ground turkey, just make sure it’s not too lean.
- Grated Pecorino Romano Cheese: Adds salty, tangy richness to the meatballs. Similar to Parmesan cheese/Parmigianno Reggiano, but sharper and more robust in flavor.
- Italian Bread Crumbs: Help hold the meatballs together while adding texture and herby flavor. If you’re cooking gluten-free, a number of brands make gluten-free versions that work well.
- Extra Virgin Olive Oil: Used in the glaze to bring everything together and add richness.
- Balsamic Vinegar: Adds a tangy-sweet note to the glaze that balances the tomato and sugar.
- Sugar: Rounds out the glaze with a hint of sweetness.
- Jump to the printable recipe for precise measurements
Step 1: Mix the base. In a large bowl, whisk together the egg, parsley, tomato paste, garlic, milk, salt, and pepper until the tomato paste is fully dissolved.
Step 2: Add the meat and fillers. Add the ground chicken, grated cheese, and breadcrumbs.
Step 3: Combine. Use your hands to gently mix everything together—the mixture will be a bit wet.
Step 4: Form the meatballs. With damp hands, shape the mixture into medium-sized balls and place them in an ungreased 9×13-inch baking dish.
Step 5: Make the glaze. In a small bowl, whisk together the tomato paste, olive oil, balsamic vinegar, and sugar.
Step 6: Glaze the meatballs. Brush the glaze evenly over the meatballs. It may seem like it’s not enough, but a little glaze goes a long way (it’s boldly flavored) and too much will overpower the flavor of the meatballs.
Step 7: Bake and serve. Bake in a 325°F oven for about 30 minutes, or until an instant-read thermometer inserted in the center of a meatball reads 160°F. Serve the meatballs hot and enjoy!
More Meatball Recipes You May Like
Winner, winner meatball dinner! Quick, easy, and irresistibly tasty, these baked chicken meatballs with a tangy glaze make the perfect fuss-free family supper.
- 1 large egg
- 3 tablespoons freshly chopped parsley
- 1 tablespoon tomato paste
- 1 clove garlic, minced
- ¼ cup milk
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 pound ground chicken (preferably Purdue, not extra lean all breast meat)
- ½ cup grated pecorino Romano cheese
- ¼ cup plus 2 tablespoons Italian seasoned bread crumbs
- 1½ tablespoons tomato paste
- 1½ tablespoons extra virgin olive oil
- 2 teaspoons balsamic vinegar
- ¾ teaspoon sugar
- Preheat the oven to 325°F.
- In a large bowl, combine the egg, parsley, tomato paste, garlic, milk, salt and pepper. Mix well with a wire whisk, making sure the tomato paste is completely dissolved.
- Add the ground chicken, grated cheese and breadcrumbs. Use your hand to mix the ingredients together; it will be somewhat wet. Form medium-sized balls and place into an ungreased 9-x-13-in baking dish.
- Make the glaze by combining all of the ingredients in a small bowl. Brush evenly over the meatballs. Bake for about 30 minutes, or until an instant read thermometer inserted into the center of a meatball registers 160°F. Remove from the oven and serve.
- Freezer-Friendly Instructions: The cooked meatballs can be frozen, with their glaze, for up to 3 months. When you’re ready to serve, thaw them in the fridge and then reheat them, tightly covered with foil, in a 300°F oven, until hot in the center.
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- Serving size: 1 meatball
- Calories: 119
- Fat: 7 g
- Saturated fat: 2 g
- Carbohydrates: 4 g
- Sugar: 1 g
- Fiber: 0 g
- Protein: 10 g
- Sodium: 161 mg
- Cholesterol: 54 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
How to Make Easy Baked Chicken Meatballs
FAQ
How to know when chicken meatballs are cooked?
Insert an instant-read thermometer to check for doneness; the meatballs are fully cooked when an instant-read thermometer reads the internal temperature as 165°F (74°C). Make the sauce: Place the butter and lemon juice in a small saucepan over medium heat and cook until the butter is fully melted.
Is it better to cook meatballs at 350 or 400?
In fact, we recommend baking meatballs at 425°F over 350, 375, or even 400 degrees f.Dec 18, 2023
How long does it take for meatballs to be cooked?
Place the meatballs on the baking sheet with about one inch between each. Bake them for about 15 minutes, or until lightly browned. Then, transfer to a pot of red sauce and simmer for an additional 5 minutes. If not using a red sauce, bake for 3-5 minutes longer, or until cooked through.
How long do chicken meatballs take to cook in a pan?
Warm the olive oil in a non-stick pan. Fry them in the oil, about eight at a time, for 4-5 minutes until they are crisp and golden-brown on all sides.