Easy Soft and Juicy Chicken Meatballs
A large batch of tender baked chicken meatballs made with a milk-soaked panko panade, Parmesan, Worcestershire sauce, and dried herbs.
Tenderness comes from managing the chicken's proteins rather than adding sauce: a rested panko-and-milk panade traps moisture, finely grated Parmesan disperses evenly, and minimal mixing keeps the ground meat loose.
Instructions
- 1
Heat the oven to 200°C (400°F). Line two large 25 x 38 cm (10 x 15-inch) baking sheets with parchment paper and set them aside.
- 2
Combine the panko and milk in a large bowl. Leave for 10 minutes, until the crumbs have absorbed the milk and formed a soft panade.
10 min
- 3
Add the ground chicken, whisked eggs, olive oil, Worcestershire sauce, Parmesan, parsley, garlic powder, onion powder, oregano, salt, and pepper to the panade.
- 4
Use a fork, spatula, or your hands to fold everything together gently, stopping as soon as the mixture is evenly combined. Do not compact or overmix it.
- 5
Portion with a 1.5-tablespoon cookie scoop and gently round each portion. Arrange the meatballs close together on the prepared sheets without letting them touch.
- 6
Bake for 23–25 minutes, until lightly browned and the centre of the meatballs reaches at least 74°C (165°F) on an instant-read thermometer.
23 min
Ago's Notes
- Letting the panko absorb the milk for 10 minutes creates a panade that holds moisture in the lean chicken. Mix only until combined; overworking makes the meatballs dense.
- Ground chicken with about 8% fat gives the best balance of moisture and structure. Water may replace the milk, although the texture will differ; a dairy-free version also needs a dairy-free Parmesan alternative.
- Finely grate the Parmesan with a microplane or the small holes of a box grater so it melts into the mixture. Worcestershire sauce often contains fish and formulas vary, so check the label for allergen needs.
- A 1.5-tablespoon scoop produces about 90 evenly sized meatballs. If shaping by hand, dampen your hands and avoid packing the mixture. Larger meatballs need additional baking time.
- For food safety, cook ground-chicken meatballs to 74°C (165°F) in the centre, measured with an instant-read thermometer. This replaces the source card's lower 160°F endpoint.
- Cool promptly and refrigerate airtight for 3–4 days, or freeze on a tray until solid and transfer to a freezer container for up to 3 months. Raw shaped meatballs may also be tray-frozen. Thaw overnight or reheat cooked meatballs directly from frozen until steaming hot.
Keep the meatballs plain for meal prep, then pair each portion with marinara, pesto, teriyaki sauce, soup, rice, pasta, or a dipping sauce.
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