Juicy Homemade Chicken Meatballs Recipe

There’s nothing quite like a bowl of classic spaghetti and meatballs. These easy homemade chicken meatballs give you that comforting flavor while keeping the dish lighter by using chicken. They’re tender, flavorful, and versatile—perfect for spaghetti, sandwiches, or as an appetizer with crusty bread and fresh ricotta.

Making chicken meatballs is simple. Using a mix of ground chicken and mild Italian chicken sausage adds flavor and moisture. Fresh breadcrumbs, grated cheeses, herbs, and a touch of milk and egg bind the mixture and keep the meatballs tender as they bake.

List of ingredients for your Easy Homemade Chicken Meatballs

Ground chicken – Ground chicken breast works well. For richer flavor and extra juiciness, you can substitute some thigh meat or use a mix of breast and thigh.
Mild Italian chicken sausage – Remove the casing before mixing. If chicken sausage isn’t available, a mild pork Italian sausage may be substituted.
Fresh white bread crumbs – Fresh crumbs make more tender meatballs than dried crumbs. You can make them by pulsing slices of bread in a food processor.
Fresh garlic – Finely minced or pressed. Mince thoroughly so pieces incorporate evenly into the meatball mixture.
Fresh flat-leaf parsley – Finely chopped. If using dried parsley, use about four teaspoons in place of 1/4 cup fresh.
Pecorino Romano cheese – Freshly grated for the best flavor.
Parmesan cheese – Freshly grated; Parmigiano-Reggiano is ideal when available.
Milk – Low-fat or whole milk both work to moisten the mixture.
Eggs – Lightly beaten; extra-large eggs are suggested.
Salt & freshly ground black pepper – To taste, with about 1 teaspoon salt and 1/2 teaspoon pepper as a guideline for this recipe.

Preheat oven to 350°F (175°C).
Line a large rimmed baking sheet with parchment paper.

Place the ground chicken and sausage in a large bowl. Add the breadcrumbs, garlic, parsley, both cheeses, milk, beaten eggs, salt, and pepper.
Combine gently with a large fork or your hands. Avoid overworking the mixture to keep the meatballs tender.
Form meatballs about 1 3/4 to 2 inches in diameter—about the size of a golf ball. A 2-tablespoon scoop or small cookie scoop helps produce uniformly sized meatballs and reduces mess.
Arrange the meatballs on the prepared baking sheet with a little space between each. You should have roughly 28 to 30 meatballs from this batch.

Bake: 40 to 45 minutes, until cooked through and lightly browned.

Serve the meatballs with your favorite dipping sauce, or simmer them in tomato sauce for spaghetti and meatballs. They also make excellent meatball sandwiches or party appetizers.

What you need if you want to try our homemade marinara

Extra-virgin olive oil – Use a good quality EVOO for the best flavor.
Medium onion – Finely chopped or grated.
Garlic cloves – Minced or grated.
Celery stalk – Finely chopped.
Carrot – Peeled and shredded to add natural sweetness and body to the sauce.
Fresh thyme – A small amount of fresh thyme adds brightness; if using dried, reduce the quantity accordingly.
Salt & freshly ground black pepper – To taste.
Canned plum tomatoes – Whole peeled plum tomatoes (San Marzano if available) work best; crush by hand for a rustic texture or use crushed tomatoes for a smoother sauce.
Bay leaves – Fresh or dried to add subtle depth.
Celery leaves – Optional, for added herbaceous flavor.
Pecorino Romano cheese – Freshly grated, stirred into the sauce near the end for richness.

In a large pot or Dutch oven, heat the oil over medium-low heat. Add the onion and garlic and sauté until the onion becomes translucent, about 5 minutes.
Add the celery, carrot, thyme, salt, and pepper. Continue to sauté until the vegetables are soft, about 10 minutes.
Break the canned tomatoes by hand or roughly chop them, then add the tomatoes and their juices to the pot. Add bay leaves and optional celery leaves.
Add the baked or partially baked meatballs to the sauce and simmer gently for 40 minutes to let flavors meld and the meatballs finish cooking.
Remove and discard bay leaves and celery leaves. Stir in freshly grated Pecorino Romano and simmer an additional 20 minutes for a richer finish.

If you prefer a smoother sauce, use crushed tomatoes or blend the sauce briefly with an immersion blender before adding the meatballs. For a rustic texture, break whole plum tomatoes by hand and leave the sauce chunky.

Now you just have to decide how to enjoy them

Classic spaghetti and meatballs over your favorite pasta.
A hearty meatball sandwich with melted cheese and sauce.
As an appetizer with crusty bread and a dollop of fresh ricotta.

Easy Homemade Chicken Meatballs

Lighter version of traditional meatballs—just as delicious.

Recipe details

Prep time: 45 minutes | Cook time: 45 minutes | Total time: 1 hour 30 minutes | Servings: 10–12

Ingredients (concise)

Meatballs

1 lb ground chicken
1 lb mild Italian chicken sausage, casing removed
1 1/2 cups fresh white bread crumbs
3 garlic cloves, minced
1/3 cup chopped fresh parsley
1/2 cup grated Pecorino Romano
1/2 cup grated Parmesan
1/4 cup milk
2 extra-large eggs, lightly beaten
1 tsp salt, 1/2 tsp freshly ground black pepper

Marinara Sauce

1/2 cup extra-virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 stalk celery, finely chopped
1 carrot, peeled and shredded
Pinch chopped fresh thyme, salt and pepper to taste
Two 28-ounce cans plum tomatoes
2 bay leaves, handful of celery leaves (optional)
1/2 cup freshly grated Pecorino Romano

Instructions (concise)

Preheat oven to 350°F and line a rimmed baking sheet with parchment.
Mix all meatball ingredients gently and form 1 3/4–2 inch meatballs. Arrange on the baking sheet.
Bake 40–45 minutes until cooked through and lightly browned.
For the sauce, sauté onion and garlic in oil until translucent. Add celery, carrot, thyme, salt, and pepper and cook until soft.
Add crushed or hand-broken tomatoes and juices, bay leaves, and meatballs. Simmer 40 minutes.
Remove bay leaves and celery leaves, stir in grated Pecorino, and simmer another 20 minutes. Serve as desired.