These Chicken Meatballs are tender, juicy, and packed with flavor! They’re baked in the oven and finished in a rich, savory brown gravy that’s perfect for serving over mashed potatoes. This easy family dinner is make-ahead and freezer friendly!

Be sure to try my Meatball Pasta and  Baked Chicken Thighs recipe next!

Chicken Meatballs in a skillet with sauce and a wooden spoon.

Chicken Meatballs

I can’t get enough of these incredibly flavorful Chicken Meatballs! They’re tender, juicy, and smothered in the most delicious homemade brown gravy. Serve them over a big scoop of mashed potatoes with roasted green beans for the ultimate cozy dinner!

What makes these meatballs so good is the combination of ground chicken and pork, along with Parmesan cheese, garlic, finely minced onions, and seasonings. The pork adds flavor and richness, while the breadcrumbs, egg, and half-and-half help keep the meatballs tender.

I love baking the meatballs before adding them to the gravy. This helps them hold their shape without having to brown them in batches on the stovetop. They finish cooking in the savory sauce for even more flavor!

You can also prepare the meatballs ahead of time and refrigerate or freeze them for another day. Don’t miss my Pro Tips below for the best results! 

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Combine meatball ingredients, adding in the meat last. Combine gently. (Overworking the meat can create tough meatballs.)

Chicken Meatballs in a glass bowl before and after being mixed together.

Roll into 24 meatballs, about 1 + 1/2 inches in size. Place on a lightly greased baking sheet and bake at 400° for 15 minutes Set aside.

Chicken Meatballs on a baking sheet before and after being baked.

Melt the butter and add the flour, cook for 2 minutes. Add the sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.

Making a roux and adding sauce to it in a skillet.

Add the meatballs and spoon the sauce on top. Heat through for 5 minutes, or until the internal temperature of the meat is 165°F.

Chicken Meatballs in a skillet before and after sauce being spooned on top.

Pro Tips

  • Ground Chicken: I often grind boneless chicken breasts in my mini food processor instead of buying ground chicken. It’s quick, easy, and can be more economical depending on the price per pound.
  • Meat Combination: I love using 1 lb. ground chicken and ½ lb. ground pork. The pork adds richness and flavor without overpowering the chicken. Chicken sausage, turkey sausage, or all ground chicken can also be used. Just be sure to use 1½ lbs. of meat total.
  • Finely Mince the Onions: This is important! Very finely minced onions blend right into the meatball mixture, so there’s no need to sauté them beforehand. Larger pieces can make the meatballs more difficult to shape.
  • Don’t Overmix: Combine the breadcrumbs, seasonings, and other ingredients first, then gently incorporate the meat. Mixing too much or packing the meatballs too tightly can make them tough.
  • Baking the Meatballs: I prefer baking these meatballs instead of browning them in a skillet. This helps them hold their shape, and they only need 15 minutes in the oven before finishing in the gravy.
  • Beef Bouillon: A small amount of beef bouillon gives the gravy additional depth of flavor and a richer color. I use ½ teaspoon of Better Than Bouillon in place of the ½ beef bouillon cube.
  • Gravy: Add the sauce mixture to the roux gradually, stirring continuously for a smooth consistency. A few drops of Gravy Master can be added for a darker color, but this is completely optional.
  • Serving Suggestions: These are especially delicious over homemade mashed potatoes with roasted green beans or roasted carrots.
  • 📘 Find this recipe on page 97 of my second cookbook, Let’s Eat!.
  • Try these next: If you’re a meatball fan, definitely try my Turkey and Stuffing Meatballs, Porcupine Meatballs, and my Ricotta Meatballs! 
  • 📘 Find this recipe on page 97 of my 2nd cookbook, Let’s Eat!

Frequently Asked Questions

How do you keep chicken meatballs from drying out?

  • The key is to avoid overmixing the meat and cooking it longer than necessary. This recipe uses breadcrumbs, egg, half-and-half, and a combination of ground chicken and pork to help keep the meatballs tender. They’re briefly baked in the oven, then finished in the gravy until the internal temperature reaches 165°F.

Can I use all ground chicken instead of chicken and pork?

  • Absolutely! You can use 1½ lbs. of ground chicken instead of combining chicken and pork. I love the richness that ground pork adds, but all chicken works too. The flavor and texture may be slightly different, especially if using very lean chicken.

Why do my chicken meatballs fall apart?

  • Chicken meatballs can be delicate, particularly when the mixture is too wet or the ingredients aren’t evenly combined. Be sure to mince the onions very finely, mix the ingredients gently, and add 1–2 tablespoons of breadcrumbs if the mixture is too wet. Baking the meatballs before adding them to the gravy also helps them hold their shape.

Can I make chicken meatballs ahead of time?

  • Yes! The meatballs can be prepared ahead of time and refrigerated or frozen, either before or after baking. The sauce ingredients can also be combined up to 2 days in advance, excluding the butter and flour. See the Make Ahead Method below for details.

Make Ahead Method

  • Prepare the Meatballs: Combine and shape the meatballs as outlined. They can be refrigerated or frozen before or after baking.
  • If Baking Ahead: Let the baked meatballs cool completely, then transfer to an airtight container. Refrigerate for 2–3 days or freeze for up to 3 months.
  • Prepare the Sauce Mixture: Combine all sauce ingredients except for the butter and flour up to 2 days ahead of time. Store in an airtight container in the refrigerator.
  • When Ready to Serve: Prepare the gravy as outlined, add the baked meatballs, and simmer until heated through. The meatballs should reach an internal temperature of 165°F.

Storage

  • Refrigerator: Store leftover chicken meatballs and gravy in an airtight container in the refrigerator for up to 3 days.
  • Freezer: These meatballs freeze very well for up to 3 months! Let them cool before transferring to an airtight, freezer-safe container.
  • Reheating: Thaw frozen leftovers overnight in the refrigerator. Place in a covered, oven-safe dish and reheat at 300°F until heated through. Approximately 15 minutes may be sufficient for small portions, but cooking time will vary. You can also reheat them gently on the stovetop with the gravy. Add a splash of broth if the sauce needs thinning.

Chicken Meatballs and sauce on top of mashed potatoes on a white plate.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

  • Mini Food Processor: To grind your own chicken breast. The cost is much less per pound if you purchase chicken breast vs. ground chicken.
  • Baking Sheet– This is the one pictured above that I use to bake the meatballs.
  • Better Than Bouillon– I use this for the bouillon cubes in my recipes as well as to make beef and chicken broth. It takes up very little space and is easy to measure customized amounts.
  • Small Cookie Scoop– A heaping scoop of this will help measure out your meatballs in a uniform size.
  • Mixing Bowl- To combine the meatball ingredients.
  • 12-inch Enamel Cast Iron Skillet– A great size for the sauce/meatballs.
  • Gravy Master– To add an optional darker color to the sauce.

Try These Next

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Chicken Meatballs in a skillet with sauce and parsley on top.

Chicken Meatballs

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
4.94 from 31 ratings
Servings: 24 meatballs
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These tender and juicy Chicken Meatballs are oven baked and finished in a rich, savory brown gravy! They're packed with flavor, perfect for serving over mashed potatoes, and easy to make ahead or freeze for a cozy family dinner.

Ingredients

US Customary - Metric

Meatballs

  • ½ cup panko breadcrumbs
  • ¼ cup Parmesan cheese
  • ¼ cup parsley, roughly chopped
  • 1 teaspoon Italian seasoning
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup half and half
  • 1 large egg, whisked
  • 1/3 cup yellow onion, very finely minced
  • 4 cloves garlic, minced
  • 1 lb. ground chicken
  • ½ lb. ground pork, see notes

Sauce

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken broth
  • ½ beef bouillon cube, see notes
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon half and half
  • ½ teaspoon each: onion powder, garlic powder, parsley, mustard powder
  • ¼ teaspoon each: dried rosemary, ground sage, pepper
  • 2-3 drops gravy master, optional

Instructions

Make the Meatballs

  • Preheat oven to 400° F.
  • Pro Tip: Make sure the onions are very finely minced. This way you don’t have to soften/cook them first and it’ll ensure the meatballs stay together.
  • Combine the breadcrumbs, Parmesan, parsley, Italian seasoning, and salt/pepper in a large bowl. Add the half and half, egg, onions, and garlic and mix until well combined.
  • Add the meat and gently mix with your hands or a silicone spatula until just combined. Don't overwork the meat, or the meatballs will be tough. If the mixture feels too wet, add 1-2 tablespoons breadcrumbs.
  • Roll into 24 meatballs, each about 1 ½ inches wide. Place on a light colored, lightly greased baking sheet.
  • Pro Tip: Refrigerate the meatballs for up to 5 minutes and then give them one more roll to smooth them out a little more.
  • Bake for 15 minutes, then remove and set aside.

Make the Sauce

  • While the meatballs bake, set the butter/flour aside and combine all remaining sauce ingredients in a medium measuring cup with a spout.
  • Melt the butter over medium heat and add the flour. Stir continuously for 2 minutes, until the flour turns a light brown and the raw flour smell is cooked off.
  • Add the sauce mixture in small splashes, stirring continuously. Adding it slowly will ensure the sauce is thick and that the roux doesn’t break.
  • Bring to a boil, then reduce to a simmer. Pro Tip: A few drops of gravy master will add a darker color to the sauce, this is totally optional.
  • Add the meatballs back and spoon the sauce on top. Heat through for 5 minutes, or until the internal temperature of the meat is 165 degrees.
  • Serve with mashed potatoes and roasted green beans.

Notes

Pro Tips

  • Meat: I love using 1 lb. ground chicken and ½ lb. ground pork. The pork adds richness and flavor without overpowering the chicken. Chicken sausage, turkey sausage, or all ground chicken can also be used. Use 1½ lbs. of meat total.
  • Grinding Chicken: I often grind boneless chicken breasts in my mini food processor instead of buying ground chicken. It's quick and can be more economical!
  • Onions: Mince the onions very finely so they blend into the mixture without needing to be sautéed first.
  • Tender Meatballs: Combine the other meatball ingredients first, then gently mix in the meat. Avoid overmixing or packing the meatballs too tightly. If the mixture feels too wet, add 1–2 tablespoons of breadcrumbs.
  • Baking: Baking the meatballs helps them hold their shape before they're added to the gravy. They finish cooking in the sauce and should reach 165°F in the center.
  • Beef Bouillon: This adds depth of flavor and a richer color to the gravy. I use ½ teaspoon Better Than Bouillon in place of the ½ beef bouillon cube.
  • Gravy: Add the sauce mixture to the roux gradually, stirring continuously. A few drops of Gravy Master can be added for a darker color, but this is optional.
Make Ahead Method
  • Prepare the Meatballs: Shape the meatballs as outlined and refrigerate for up to 1–2 days, or freeze for up to 3 months. They can be frozen before or after baking.
  • If Baking Ahead: Let the meatballs cool completely, then refrigerate in an airtight container for 2–3 days or freeze for up to 3 months.
  • Sauce Mixture: Combine all sauce ingredients except for the butter and flour up to 2 days ahead of time. Refrigerate in an airtight container.
  • When Ready to Serve: Prepare the gravy as outlined, add the baked meatballs, and simmer until heated through and the meatballs reach 165°F.

Storage

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Freezer: Freeze for up to 3 months.
  • Reheating: Thaw overnight in the refrigerator and reheat in a covered baking dish at 300°F until heated through, or warm gently on the stovetop with the gravy.
Nutritional information is an estimate and is per meatball (including sauce). This recipe makes approximately 24 meatballs.

Nutrition

Calories: 88kcal, Carbohydrates: 3g, Protein: 6g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 36mg, Sodium: 229mg, Potassium: 154mg, Fiber: 0.2g, Sugar: 0.4g, Vitamin A: 129IU, Vitamin C: 1mg, Calcium: 24mg, Iron: 0.5mg
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Course: Main Course
Cuisine: American
Author: Stephanie