Garlic Parmesan Chicken Meatballs

Garlic Parmesan chicken meatballs became a hit in my kitchen after a holiday party where I needed something bite-sized, cheesy, and guaranteed to please even the pickiest guests so I grabbed some ground chicken, garlic, and Parmesan and mixed them up into the simplest meatballs I could think of. What came out of the oven was golden, juicy, and smelled so good that people were grabbing them before they even made it to the serving tray.

Now these garlic Parmesan chicken meatballs are my favorite go-to when I need something easy yet special because they’re loaded with flavor, great for meal prep or parties, and always disappear faster than I can make them.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Ground chicken – Lean and mild, perfect for soaking up the garlic-Parmesan flavor
• Parmesan cheese – Adds a salty, nutty richness to the meatballs
• Garlic – Gives them a bold and savory kick
• Egg – Helps bind everything together and keeps the meatballs tender
• Breadcrumbs – Adds structure and helps hold the moisture inside
• Fresh parsley – Brightens the flavor and adds a pop of color
• Salt – Balances all the savory notes
• Black pepper – Adds a gentle heat to round out the flavor
• Olive oil – Keeps them juicy and gives a golden crust during baking

Tools You’ll Need

• Mixing bowl – For combining all your meatball ingredients evenly
• Baking sheet – To bake the meatballs to golden perfection
• Parchment paper – Prevents sticking and makes cleanup a breeze
• Cookie scoop – Helps portion out even-sized meatballs
• Oven – Your best friend for baking these without a mess
• Silicone brush – For brushing with olive oil if needed before baking

Instructions

Step 1:

I preheat the oven to 400°F and line a baking sheet with parchment paper to make sure the meatballs come off easily.

Step 2:

In a large mixing bowl I combine ground chicken, grated Parmesan, minced garlic, breadcrumbs, egg, parsley, salt, and pepper then mix everything together just until combined—being careful not to overwork the meat.

Step 3:

Using a cookie scoop or my hands I form the mixture into evenly sized balls and place them on the prepared baking sheet.

Step 4:

If I want a little extra browning I brush or spray the tops lightly with olive oil then bake the meatballs for 18 to 20 minutes or until golden and fully cooked through.

Step 5:

Once they’re out of the oven I let them rest for a couple of minutes then sprinkle with extra parsley and Parmesan before serving.

Tips

For even more flavor I sometimes mix a bit of Italian seasoning into the meat mixture. These also freeze really well—just cool them completely and freeze in an airtight bag. And if I want a sauce I’ll serve them with marinara or garlic butter on the side for dipping or tossing.

Ways to Serve

With spaghetti or any pasta for a comforting main dish

As sliders tucked into mini buns with marinara

On a party platter with toothpicks for easy grabbing

Tossed in Alfredo or garlic butter sauce

Over a bed of mashed potatoes or creamy polenta

Frequently Asked Questions

Can I use ground turkey instead of chicken in garlic Parmesan chicken meatballs?

Yes turkey works just as well and gives a similar lean and mild flavor.

Do garlic Parmesan chicken meatballs freeze well?

Absolutely—freeze after baking and reheat in the oven or microwave when ready to serve.

What cheese works best in garlic Parmesan chicken meatballs?

Freshly grated Parmesan adds the best flavor but Romano or Asiago would also work nicely.

See You in the Kitchen

I hope you give these garlic Parmesan chicken meatballs a spot on your next meal plan or party menu! They’re flavorful, fun to make, and so easy to pair with just about anything. Let me know how you make them your own and don’t forget to save this one—it’s a keeper.

Happy Cooking!

Print