Makes 12 meatballs | Prep Time: 15 minutes / Cook Time: 15 minutes
These small batch garlic Parmesan chicken meatballs are golden, cheesy, juicy, and ready in about 30 minutes. Perfect for a weeknight dinner or a cozy date night at home.
If you’re looking for an easy and flavorful chicken meatball recipe that won’t let you down, you’ve come to the right place. No dry meatballs. No nonsense. Just cheese, crispy edges, and great flavor. This recipe is small-batch by design, but it can easily be doubled or tripled if needed. These Parmesan chicken meatballs have a secret ingredient to keep them moist and flavorful, plus they’re packed with herbed breadcrumbs, fresh basil, Parmesan, shallot, and garlic!
Using just 1/2 pound (8 oz.) of ground chicken, this small batch recipe makes twelve 1-ounce meatballs, which is perfect for two to three servings. For serving, you can keep it simple with marinara and pasta OR go full-date-night-mode with a garlicky lemon orzo, a little salad with some maple balsamic dressing, and a drizzle of balsamic glaze on the meatballs. 🧡 There are more serving options at the bottom of this blog post, too!
Ingredients
- 8 oz. Ground Chicken
- 1/3 cup grated Parmesan Cheese
- 1/4 cup Italian Breadcrumbs
- 2 tbsp. minced Shallot (or white / yellow onion)
- 2 tbsp. Mayonnaise
- 1 tbsp. Whole Milk
- 1 tbsp. minced Garlic
- 1 tbsp. finely chopped Basil
- 1 tsp. fresh Lemon Juice
- 1/2 tsp. Kosher Salt (I use Diamond Crystal Kosher Salt)
- 1/4 tsp. freshly cracked Black Pepper
Ingredient Notes & FAQs
- Ground Chicken: Ground chicken typically comes in 16 oz. packages, so we’ll use half of that for this recipe. Ground chicken is super lean, so you’ll see most options as 92%-96% lean. They will all work for this recipe! If you need to use the remaining 8 oz., try these Chorizo Chicken Meatballs or cook it with some taco seasoning and a little salsa for tacos or a taco salad. 💁♀️ Ground turkey or ground pork are great alternatives if you’re not feeling the chicken.
- Mayonnaise: Instead of a whole egg, a couple tablespoons of mayo gives us just the right amount of binding and flavor. You won’t taste it, it just helps us make tender meatballs.
- Parmesan: Use finely grated Parmigiano Reggiano (a microplane works great for grating a little hunk Parmesan cheese!) Pre-grated Parmesan from the store is also fine and keeps well.
- Breadcrumbs: Italian breadcrumbs are available next to standard breadcrumbs at the store, and add an extra herb-y flavor. If you only have plain breadcrumbs, mix them with a teaspoon of Italian seasoning!
- Basil: Fresh basil makes these meatballs feel a little more summery and Italian-ish. You can swap in fresh parsley, thyme, rosemary, or even chives if you prefer. Or do a combo of a few different herbs! Your call.
Directions
Step One: Make the Meatball Mixture. In a large bowl, combine ALL of the meatball ingredients: ground chicken, Parmesan cheese, Italian breadcrumbs, minced shallot, mayonnaise, milk, garlic, chopped basil, lemon juice, salt, and pepper. Use your hands to gently mash everything together until just combined (avoid over mixing!)
Step Two: Form Meatballs. Preheat the oven to 375° F. Line a rimmed baking sheet with parchment paper (I use a quarter baking sheet, which is about 9 1/2″ x 13″.) Use a “40” (2 tbsp. / 1 oz.) cookie scoop or measure two tablespoons to form each meatball. Gently roll each one in your hands to smooth them, then space them apart on the prepared baking sheet.
Step Three: Bake the Meatballs. Bake the meatballs at 375° F for 15-18 minutes, or until they are golden brown and baked through. For a crispy exterior, set them under the broiler on “low” for 3-4 minutes. (Keep an eye on them as they broil so they don’t burn!)
Step Four: Serve. Let the meatballs rest for at least five minutes before serving (they are pretty soft, and this helps them firm up a little). Serve with parmesan risotto or a garlic lemon orzo for a fancy date night vibe, or toss with cooked spaghetti and jarred marinara sauce for a quick weeknight dinner.
Recipe Tips & Tricks
- Don’t overmix your meatball mixture; it can make them dense. Just mix until everything is just combined.
- Use damp hands to roll the meatballs so the mixture doesn’t stick.
- If your ground chicken is very wet, add an extra tablespoon of breadcrumbs to help hold things together.
- Want a crispy exterior? Don’t skip the broiling in step three! It makes the tops of the meatballs golden brown and crispy. 🧡
Ways to Customize this Recipe
- Swap basil for parsley, thyme, rosemary, or chives
- Add a pinch of ground fennel to give them a sausage-like flavor
- Stuff a small cube of low-moisture mozzarella in the centers for a cheesy take
- Serve with a side of creamy feta sauce for dipping
- Drizzle with a store-bought balsamic glaze before servingfor a date night upgrade
My entire website is packed with small batch recipes! If you’re often cooking for one or two people, sign up for my weekly newsletter. I only send one newsletter each week, and it’s packed with four small batch recipes, plus a few tips and tricks for you.
Weeknight vs. Date Night Serving Ideas
Weeknight (Quick + Cozy):
- Toss in warm marinara sauce + serve with cooked pasta
- Stuff the meatballs into warmed pita with fresh cucumbers, onions, and store-bought tzatziki
- Serve with lemony couscous, cooked herb-by rice, or an arugula salad with shaved Parmesan
Date Night (Dining In at Its Best!):
- Pair with a glass of chilled white (like Vermentino or Chardonnay) or a light red (Gamay or Pinot Noir)
- Spoon over my small batch creamy parmesan risotto or lemon garlic orzo
- Finish with extra shaved parmesan and a drizzle of store-bought balsamic glaze
How to Store Leftovers
- Store in the Refrigerator: Let the meatballs cool, then store them in an airtight container in the refrigerator for 3-4 days. Reheat in the oven (350°F for about 10–12 minutes), or on the stovetop in a skillet with a splash of marinara or chicken broth to keep them juicy. The microwave works too, but cover them with a damp paper towel so they don’t dry out.
- Store in the Freezer: Let them cool completely, then arrange on a baking sheet and freeze until solid (about an hour). Transfer to a freezer-safe bag or container and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Small Batch Meatball Recipes
- Classic Spicy Italian Meatballs (makes 15 meatballs)
- Fan favorite Spicy Ricotta Baked Meatballs (makes 15 meatballs)
- Cheesy Chicken + Chorizo Meatballs (makes 15 meatballs)
- Super flavorful Baked Pesto Turkey Meatballs (makes 15 meatballs)
These baked chicken parmesan meatballs are one of those easy dinner recipes that while easy enough for weeknights, they’re also special enough to impress! Hopefully you’ll want to keep them on repeat. ☺️ If you want to make more than 12 meatballs there is a little slider bar in the recipe card below (near “servings”). Slide that bar to adjust the amount you want to make, and the ingredients will automatically adjust for you!
If you make these garlic parmesan meatballs and love them, please leave a comment and / or star rating below! You can also share them on Instagram and tag me so we can connect and be *friends*! Also, if you have any questions about the ingredients or how to make them, send me an email so I can help out.
xx Sara
Garlic Parmesan Chicken Meatballs (Small Batch)
Ingredients
- 8 oz. Ground Chicken
- 1/3 cup Grated Parmesan Cheese
- 1/4 cup Italian Breadcrumbs
- 2 tbsp. Mayonnaise
- 1 tbsp. Whole Milk
- 2 tbsp. minced Shallot
- 1 tbsp. minced Garlic
- 1 tbsp. finely chopped Fresh Basil or 1 tsp. dried basil
- 1 tsp. Fresh Lemon Juice
- 1/2 tsp. Kosher Salt I use Diamond Crystal Kosher Salt
- 1/4 tsp. freshly cracked Black Pepper
Instructions
- Make the meatball mixture: In a large bowl, combine all meatball ingredients: 8 oz. Ground Chicken, 1/3 cup Grated Parmesan Cheese, 1/4 cup Italian Breadcrumbs, 2 tbsp. Mayonnaise, 1 tbsp. Whole Milk, 2 tbsp. minced Shallot, 1 tbsp. minced Garlic, 1 tbsp. finely chopped Fresh Basil, 1 tsp. Fresh Lemon Juice, 1/2 tsp. Kosher Salt, and 1/4 tsp. freshly cracked Black Pepper. Use your hands to gently mash everything together until just combined (avoid over mixing!)
- Form the Meatballs. Preheat the oven to 375° F. Line a rimmed baking sheet with parchment paper (I use a quarter baking sheet, which is 9 1/2" x 13") Use a "40" (2 tbsp. / 1 oz.) cookie scoop or measure two tablespoons to form each meatball. Gently roll each one in your hands to smooth them, then space them apart on the prepared baking sheet.
- Bake the Meatballs. Bake the meatballs at 375° F for 15-17 minutes, or until they are golden brown and baked through. For a crispy exterior, set them under the broiler on “low” for 3-4 minutes. (Keep an eye on them as they broil so they don’t burn!)
- Serve. Let the meatballs rest for about five minutes before serving (if they are pretty soft, this helps them firm up a little). Serve with parmesan risotto or garlic lemon orzo for a fancy date night vibe, or toss with cooked spaghetti and jarred marinara sauce for a quick weeknight dinner.
Notes
- Don’t overmix the meatball mixture, it can make them dense.
- Use damp hands when rolling the meatballs to prevent sticking.
- If your ground chicken is very wet, add 1 extra tablespoon of breadcrumbs.
- For a crispy browned meatball, don’t skip the broiling in step three!
- Store leftovers in the fridge for 3–4 days or freeze up to 3 months.
- Ground turkey or pork can be swapped for chicken.
Nutrition
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Comments & Reviews
These are DELICIOUS! Crispy on the outside but moist and flavorful inside! (Don’t skip the broiler part). Paired with tomato basil sauce and pasta for a quick weeknight dinner. My husband was very leery about chicken meatballs but he’s definitely sold now!
LOVE to hear this, Jennifer! Tomato basil sauce and pasta sounds like the perfect way to serve these! Thank you for making them, and I’m so happy to hear that your husband liked them, too!