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Plate of baked chicken meatballs served with marinara sauce and herbs

Baked Chicken Meatballs

Delicious and easy-to-make Baked Chicken Meatballs, perfect for family dinners and quick weeknight meals. These meatballs are flavorful, budget-friendly, and require minimal clean-up!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 tablespoons nutritional yeast flakes
  • 1 teaspoon minced dried onion (or 1/2 teaspoon onion powder)
  • ¼ teaspoon dried parsley
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried thyme
  • ⅛ teaspoon dried turmeric (optional)
Wet Ingredients
  • 1 large egg
  • 5 tablespoons mayonnaise
  • Vegetable bouillon powder To taste
Main Ingredients
  • 1 pound ground chicken
  • ½ cup panko-style breadcrumbs (gluten-free if necessary)
  • 2 ounces Parmesan cheese (shredded)
  • Olive oil (for brushing or cooking oil spray)

Method
 

Preparation
  1. Preheat the oven to 400°F (204°C).
  2. In a bowl, combine the nutritional yeast, minced dried onion, dried parsley, garlic powder, dried thyme, and turmeric to create a flavorful bouillon mix.
Mixing and Forming Meatballs
  1. In a large bowl, mix together the ground chicken, panko breadcrumbs, egg, mayonnaise, shredded Parmesan cheese, and the prepared bouillon mix.
  2. Form the mixture into small meatballs and place them on a greased baking sheet.
  3. Brush the tops of the meatballs with olive oil.
Baking
  1. Bake in the preheated oven for about 20-25 minutes until they are golden brown.

Notes

For added flavor, don't skip brushing the tops with olive oil—it enhances crispiness. If you have leftovers, they can be stored in the fridge for up to three days or frozen for about three months. Reheat in the oven or microwave until heated through.