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Baked parmesan chicken meatballs nestled on a sheet of parchment paper with garlic and fresh basil as background props.

Garlic Parmesan Chicken Meatballs (Small Batch)

Sara
Easy small-batch chicken Parmesan meatballs that are tender, cheesy, and baked in 30 minutes. Perfect for weeknight dinners or a date night in!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 12 meatballs
Calories 71 kcal

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!)
    A mixing bowl full of a parmesan chicken meatball mixture.
  • 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.
    A woman's hands rolling a parmesan chicken meatball above a baking sheet full of more meatballs.
  • 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!)
    A baking sheet full of golden brown baked meatballs.
  • 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.
    Baked parmesan chicken meatballs nestled on a sheet of parchment paper with garlic and fresh basil as background props.

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

Serving: 1meatballCalories: 71kcalCarbohydrates: 3gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 20mgSodium: 190mgPotassium: 131mgFiber: 0.2gSugar: 0.5gVitamin A: 100IUVitamin C: 1mgCalcium: 39mgIron: 0.4mg
Keyword garlic parmesan chicken meatballs, garlic parmesan meatballs, ground chicken meatballs
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