Name: Italian Chicken Meatballs Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: ¾ cup panko breadcrumbs; ¼ cup unsweetened vanilla almond milk (or low-fat milk); 1 large egg (beaten); ⅓ cup freshly grated parmesan cheese; ¼ cup finely chopped parsley; 1 tsp ground black pepper; 1 tsp kosher salt; 2 large cloves of garlic (minced); 1 (3½ oz) sweet Italian chicken sausage link (casings removed); 12 oz ground chicken; Avocado oil cooking spray

If you are craving a comforting yet healthy dish that bursts with flavor, this Italian Chicken Meatballs Recipe is an absolute game-changer. Juicy, tender chicken meatballs infused with fragrant herbs and parmesan cheese come together in just 30 minutes, making it perfect for weeknights or your next gathering. The combination of ground chicken and sweet Italian sausage adds a brilliant depth of taste while keeping things light and satisfying. Trust me, once you try these, they will become one of your go-to favorites fast!

Ingredients You’ll Need

A clear glass bowl holds several separate layers of ingredients arranged side by side. One layer is light pink raw ground meat with soft texture, next to a bright green bunch of fresh parsley leaves. Adjacent to the parsley is a pale yellow egg yolk sitting on a mound of finely grated pale yellow cheese. Above the yolk is a rough-textured pile of light beige breadcrumbs and next to it is a small amount of smooth reddish-orange sauce. A light wood slotted spoon rests inside the bowl on the left side. The setting is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Keeping ingredients simple and fresh is what makes this Italian Chicken Meatballs Recipe truly shine. Each component plays a crucial role in balancing texture, flavor, and moisture to create meatballs you’ll want to keep on hand for effortless meals.

¾ cup panko breadcrumbs: Adds a light, crunchy texture that keeps the meatballs tender and airy.
¼ cup unsweetened vanilla almond milk (or low-fat milk): Moisturizes the breadcrumbs ensuring perfectly juicy meatballs.
1 large egg (beaten): Acts as the binder to hold everything together with a delicate richness.
⅓ cup freshly grated parmesan cheese: Brings an irresistible umami depth and slight nuttiness.
¼ cup finely chopped parsley: Infuses fresh color and a hint of brightness with every bite.
1 tsp ground black pepper: Adds a subtle spicy warmth to enhance flavors.
1 tsp kosher salt: Essential for seasoning and balancing the savory profiles.
2 large cloves of garlic (minced): Delivers aromatic punch and savory richness.
1 3 ½ oz sweet Italian chicken sausage link (casings removed): Provides extra depth and a touch of sweetness unique to Italian sausage.
12 oz ground chicken: The lean protein base that keeps these meatballs lighter than traditional beef versions.
cooking spray: Ensures your meatballs bake evenly without sticking to the pan.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Italian Chicken Meatballs Recipe

Step 1: Prepare Your Oven and Pans

Start by preheating your oven to 375°. Line two baking trays with parchment paper and lightly spray them with avocado oil cooking spray. This ensures even cooking and prevents sticking, so your meatballs keep their perfect shape.

Step 2: Soften the Breadcrumbs

In a large bowl, mix the panko breadcrumbs with the almond milk (or your preferred milk) and let it sit for about 10 minutes. This step is absolutely crucial because it prevents the breadcrumbs from sucking up all the moisture from the meat, keeping your meatballs juicy and tender.

Step 3: Mix the Meatball Ingredients

Next, add the ground chicken, removed Italian sausage meat, beaten egg, parmesan cheese, finely chopped parsley, minced garlic, salt, and pepper to the softened breadcrumbs. Mix everything together thoroughly. Using clean hands or a melon baller, scoop out tablespoon-sized portions and roll them into neat balls.

Step 4: Arrange and Bake

Place the formed meatballs on the prepared baking trays, ensuring they are spaced evenly. Pop them in the oven and bake for about 20 minutes, or until golden brown and cooked through. The aroma that fills your kitchen will have you counting down the minutes!

How to Serve Italian Chicken Meatballs Recipe

The image shows a dark baking pan with twelve round, raw meatballs evenly placed in a slightly loose grid. Each meatball has a rough texture with visible small chunks of green herbs and bits of red, likely peppers or tomato. The meatballs are light pink and beige in color, with some flecks of white and orange spread throughout, giving them a mixed, uneven appearance. The pan has a matte, well-used look with scratches and slight discoloration. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle freshly chopped parsley or basil over the meatballs for a pop of vibrant green color and added freshness. A dusting of extra parmesan cheese right before serving also elevates these meatballs to restaurant-quality perfection.

Side Dishes

These Italian Chicken Meatballs Recipe beauties pair wonderfully with a variety of sides. Serve them atop creamy polenta, alongside a crisp green salad, or with pasta smothered in marinara sauce for a classic Italian vibe. Roasted vegetables also make a fantastic healthy complement.

Creative Ways to Present

For parties or casual dinners, try skewering these meatballs with cherry tomatoes and mozzarella balls for a playful caprese-style appetizer. Alternatively, nestle them inside crusty rolls with garlic aioli for a delicious meatball sub experience everyone will love.

Make Ahead and Storage

Storing Leftovers

Leftover Italian Chicken Meatballs Recipe should be stored in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making them perfect for quick lunches or dinners throughout the week.

Freezing

If you’re meal prepping or want to save batches for later, these meatballs freeze beautifully. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. They will keep in the freezer for up to 3 months.

Reheating

To reheat, bake the frozen meatballs in a 350° oven for about 15-20 minutes or microwave them covered until warmed through. If thawed, a quick saute in a skillet with a splash of olive oil will do the trick and keep their juiciness intact.

FAQs

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey is a great alternative that will still deliver moist and flavorful meatballs. Just be mindful it tends to be leaner, so you might want to add a little extra moisture, like a splash of milk.

What if I don’t have Italian sausage?

If Italian sausage isn’t available, you can substitute with your favorite sausage or even add Italian seasoning to the ground chicken to maintain the signature flavors.

Can I make these meatballs gluten-free?

Yes, just swap the panko breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers for the same texture without gluten.

How do I keep meatballs from falling apart?

The key is the soaked breadcrumbs and the egg, which act as binders. Be sure to mix thoroughly and handle the mixture gently when forming balls for the best results.

Can I cook these meatballs on the stovetop instead of baking?

You can, but baking yields the best texture and even cooking. If you prefer stovetop, cook over medium heat in a lightly oiled pan, turning frequently until browned and cooked through.

Final Thoughts

I hope this Italian Chicken Meatballs Recipe inspires you to whip up a batch soon. It’s a fantastic crowd-pleaser that combines simple ingredients bursting with flavor and comfort. Whether for a family dinner or an easy snack, these meatballs bring warmth and happiness to the table every time. Happy cooking!

Italian Chicken Meatballs Recipe

Ingredients You’ll Need