Easy Chicken Meatballs Recipe (Baked or Fried, Extra Juicy)

These Juicy Chicken Meatballs are tender, flavorful, and incredibly versatile—perfect as an appetizer, main course, or protein-packed snack. Made with ground chicken, Parmesan, soaked bread, and a touch of breadcrumbs, they come out perfectly moist every time. Whether you prefer them oven-baked for a lighter option or pan-fried for a crispier bite, these meatballs are guaranteed to be a hit with the whole family.

What Are Chicken Meatballs?

Chicken meatballs are a lighter, leaner take on traditional beef or pork meatballs. Made with ground chicken and a handful of pantry staples, they're shaped into balls and cooked until golden on the outside and juicy inside. This recipe lets you choose between baking or frying, giving you flexibility without sacrificing flavor.

Why Everyone Will Love This Recipe

• Super moist and tender thanks to soaked bread and Parmesan
• Easy to make with basic ingredients
• Two cooking methods: baked for lightness, fried for crispiness
• Kid-friendly and perfect for meal prep
• Delicious on their own or paired with pasta, salad, or rice

Cooking Tips

1. Use stale or dry bread, not fresh—it's better at soaking up milk and binding the mixture.
2. Squeeze the bread well to avoid making the mixture too wet.
3. Don’t overmix the meat mixture—it can make the meatballs dense.
4. Form evenly sized balls so they cook at the same rate.
5. Want extra crispiness? Double coat with breadcrumbs before frying.

Frequently Asked Questions

Can I Use Ground Turkey Instead?

Yes! Ground turkey is a great substitute and works just as well in both baked and fried versions.

Do I Have to Soak the Bread in Milk?

Yes, it’s key for soft texture. If needed, you can substitute with water or even broth.

Can I Make Them Ahead?

Absolutely. Form the meatballs and refrigerate (covered) for up to 24 hours before cooking.

What’s the Best Dipping Sauce?

Serve with marinara, ranch, garlic yogurt, or even a honey mustard dip—versatile and delicious!

Are These Good for Kids?

Yes! They're mild, protein-rich, and easy to eat with little hands.

How to Freeze

Freeze raw or cooked meatballs in a single layer on a tray, then transfer to a freezer-safe bag or container. Store up to 2 months. Bake or fry from frozen—just add extra time.

How to Store

Let meatballs cool completely. Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until hot.

How To Make Chicken Meatballs

Step 1

Step 1

Soak the Bread:
Place dry bread in a bowl and cover with milk. Let soak for 15 minutes.

Soak the Bread:
Place dry bread in a bowl and cover with milk. Let soak for 15 minutes.

Squeeze and Add:
Squeeze out the excess milk from the bread. Add the soaked bread to a large bowl with ground chicken, Parmesan, egg, breadcrumbs, and salt. Mix well to combine.

Step 2

Step 2

Squeeze and Add:
Squeeze out the excess milk from the bread. Add the soaked bread to a large bowl with ground chicken, Parmesan, egg, breadcrumbs, and salt. Mix well to combine.

Form the Meatballs:
Shape the mixture into small balls using your hands. Roll each ball in breadcrumbs until fully coated.

For the Baked Version:

Bake:

Preheat oven to 360°F (180°C). Line a baking sheet with parchment paper, arrange the meatballs, and drizzle with olive oil. Bake for 25 minutes, or until golden and cooked through.

Step 3

Step 3

Form the Meatballs:
Shape the mixture into small balls using your hands. Roll each ball in breadcrumbs until fully coated.

For the Fried Version:

Step 4

Step 4

Bake:

Fry:
Heat a generous amount of olive oil in a skillet over medium heat. Fry the meatballs, turning occasionally, until golden brown and fully cooked (about 6–8 minutes).

Step 5

Step 5

Preheat oven to 360°F (180°C). Line a baking sheet with parchment paper, arrange the meatballs, and drizzle with olive oil. Bake for 25 minutes, or until golden and cooked through.

Serve:
Transfer to a serving plate. Serve hot with your favorite sides, dips, or sauces.