Simple baked chicken meatballs with parmesan and fresh rosemary are prepped in just ten minutes. Add them to your favorite pasta dish, simmer in marinara or grab a toothpick and enjoy a simple appetizer.
This recipe was originally published in January 2018 and updated in March 2021.
Dinner. It can be the biggest pain at times--you're tired, it's been a long day and the last thing you want to do is cook. You wanna know what will help you with that? These baked chicken meatballs with all the parmesan and rosemary!
I'm a big fan of rosemary. Rosemary Orange Almond Cookies --don't knock them until you try them. Then we have these Rosemary, Pomegranate and Brie Stuffed Crescent Rolls--need I say more?
Why you will love this recipe:
- Prepped in under 10 minutes. If you have helpers to roll them into balls, these chicken meatballs can be done in about 5 minutes I imagine. Meatballs are such a great easy recipe--always.
- Freezer friendly. Before our son was born, I made a TON of these and froze them. I was so happy to grab a few and simmer them in sauce or add them to a pizza or pasta dish when I had zero energy for anything.
- Super versatile. The beauty of meatballs, not just this chicken meatball recipe is the versatility. Add them to pasta, simmer them in marinara and grab some toothpicks, serve them over sliced crusty bread, have meatball hoagies and so so much more. You never have to enjoy them the same way twice!
Ingredients and Substitutions:
- Ground chicken is great to bake up as meatballs since it is lean so you won't end up with lots of grease and fat all over the pan when baking. You could use beef or ground turkey if you prefer, but you are likely going to want to cook the beef especially on a rack to allow the grease to drip down.
- No fresh rosemary? That is no problem. Dried rosemary works fine, just use about half of a teaspoon.
- Easily make this chicken meatball recipe gluten free by using gluten free breadcrumbs or panko.
How to make these:
Not much to these baked chicken meatballs. Add everything into a mixing bowl and stir together. In the recipe I mention whisking the egg prior to adding it in, but you are fine either way.
Roll into balls and bake on a parchment lined baking sheet for about 18-22 minutes or until they reach an internal temperature of 165°F.
Notes and Tips:
- You can cook these chicken meatballs by simmering in a marinara sauce for about 20-25 minutes. Feel free to brown them slightly for about 2-3 minutes before adding the marinara.
- You don't want to overcook these as they will dry out. Check the internal temperature right at the 17/18 minute mark.
- You can freeze these meatballs. Freezer them cooked or uncooked! For best results, flash freeze them by placing them in the freezer on a plate or baking pan lined up and not touching. Wait until they freeze and then remove the plate and allow them all to settle. This way you don't end up with clumps of meatballs stuck together.
- Feel free to prep these baked chicken meatballs a day in advance. Make them and roll them out into balls and then cook them the next day before serving.
How to serve these:
Spaghetti. Marinara. Meatballs. For the most part, that's the end of the story for us! However, sometimes, you want to switch things up, and I get that. Here are some other ways to enjoy these chicken parm meatballs.
- We always use meatballs, sliced thin, in our lasagna. It's the way my Italian grandmother made it and my family continues to do so. I don't think there is anything better. Try them in this Easy No Boil Lasagna!
- Meatball Hoagie anyone?? Toss these meatballs and some of your favorite sauce on your favorite hoagie bun, melt some provolone and you are all set!
- Serve these up on skewers as a fun and simple appetizer. You can let them simmer in a bit of marinara and set out some toothpicks for everyone to dive in. Another option would be to add them along with a mozzarella pearl, and a basil leaf to make pretty presentation.
- Italian Wedding Soup would taste lovely with some of these parmesan chicken meatballs for sure.
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
- Easy 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 rosemary)
- 1 tsp oregano
- ¼ tsp crushed red pepper
- ½ tsp sea salt
- ½ tsp freshly cracked pepper
Instructions
- Preheat oven to 425°F.
- In a medium bowl, whisk egg well. Add in all other ingredients and mix well.
- Add a touch of olive oil to your hands to prevent sticking and roll into balls.
- Place on a parchment lined or greased baking pan.
- Bake for about 18-22 minutes or until golden brown and at an internal temperature of 165°F.
- Add to your favorite pasta dish, or grab some toothpicks and dig in!
- Refrigerate or freeze leftovers if desired.
Notes
- You can cook these meatballs by simmering in a marinara sauce for about 20-25 minutes. Feel free to brown them slightly for about 2-3 minutes before adding the marinara.
- You don't want to overcook these as they will dry out. Check the internal temperature right at the 17/18 minute mark.
- You can freeze these meatballs. Freezer them cooked or uncooked! For best results, flash freeze them by placing them in the freezer on a plate or baking pan lined up and not touching. Wait until they freeze and then remove the plate and allow them all to settle. This way you don't end up with clumps of meatballs stuck together.
- Feel free to prep these a day in advance. Make them and roll them out into balls and then cook them the next day before serving.
My kid loves meatballs. I bet he will enjoy this recipe very much. I love the addition of rosemary. I must give this a try. Looks super delicious.
It is basically the only thing my little guy will eat that is not grilled cheese or pb and j. Hope yours love them too!
Rosemary chicken meatballs sound fantastic. I need to try these asap. I have an infatuation with rosemary!
Same--love rosemary so much.
Rosemary and parmesan sounds like the perfect combination! Love that you made the meatballs out of chicken. Such a healthy take on an old classic. Yum!
I love the flavor of the chicken--something different from the same old for us. Thanks Michele!
I love how you used chicken instead of beef. Not only is it healthier for our bodies it’s better for our earth so I’m always looking for new ways to use it! This recipe looks so tasty, I can’t wait to give it a try!
Thanks Amy---hope that you love them as much as we do!