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Weeknight dinnerOven baked

Pantry ingredients · 30 minutes

Cheesy Chicken Meatballs

Tender baked chicken meatballs loaded with cream cheese, Parmesan, and plenty of garlic. They're quick enough for a Tuesday and flavorful enough for company.

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Golden baked chicken meatballs in a skillet, flecked with herbs and tomato.
A hot skillet of baked chicken meatballs, crisp-edged and ready for sauce.Photo by Mack Male · CC BY-SA 2.0
30minutes
Prep
10 min
Cook
20 min
Total
30 min
Serves
4 servings

Ground chicken can be shy on flavor, but a few pantry staples change the story. Cream cheese keeps the crumb tender, Parmesan adds a salty edge, and a double dose of garlic turns mild meat into something worth building a meal around.

“Cheesy Chicken Meatballs is a ground chicken meatball recipe loaded with easy seasonings and cheese to make the best meatballs with only pantry ingredients!”

Cream cheese bind

Softened cream cheese and Parmesan keep the lean chicken moist while adding a subtle tangy richness.

Gentle mixing

Stop as soon as the egg, cheese, crumbs, and seasonings disappear into the chicken. Overworking toughens the texture.

Hot, fast bake

A 450°F oven browns the outsides quickly while the centers stay juicy.

Cook roadmap450°F oven

From bowl to table in half an hour

Most of the work is in the mixing and shaping; the oven does the rest while you set the table.

  1. 0:00

    Line and heat

    Preheat the oven to 450°F and line a baking sheet with parchment paper.

  2. 0:03

    Mix lightly

    Fold ground chicken, egg, cream cheese, Parmesan, breadcrumbs, and seasonings together until just combined.

  3. 0:08

    Shape and spray

    Roll into 1-ounce meatballs with oiled hands, set on the sheet, and mist with cooking spray.

  4. 0:28

    Bake to 165°F

    Bake 18-20 minutes, then check the center with an instant-read thermometer.

  5. 0:30

    Serve warm

    Plate with Alfredo sauce, creamy pasta, or a simple salad while the cheese is still soft.

Make aheadStorage

Plan ahead for easy dinners

These meatballs reheat well, so a double batch can feed tonight and a busy night later in the week.

Earlier today

Measure the breadcrumbs and seasonings into a small bowl so the mix comes together quickly.

Before baking

Roll the meatballs and refrigerate uncovered for up to 1 hour if the mixture feels too soft to shape.

Leftovers

Cool completely, then refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.

Reheat

Warm in a 350°F oven or air fryer for 5-8 minutes, or microwave in 30-second bursts until hot.

Visual notesServe warm

A light main that plays well with almost any side.

Plated chicken meatballs with a fresh spinach and apple salad.
Serve the meatballs warm alongside a simple salad for a light, complete plate.Photo by Mack Male · CC BY-SA 2.0
Kitchen truth

Oiled hands make shaping easier, but the real secret is stopping the mix as soon as it looks uniform.

Penne pasta with turkey meatballs, tomato sauce, and shredded cheese in a blue bowl.
Tossed with marinara and pasta, these meatballs become a cozy weeknight dinner.Photo by Sarah Stierch · CC BY 4.0

RecipePrint ready

Cheesy chicken meatballs

Ground chicken meatballs loaded with cream cheese, Parmesan, Italian seasoning, and garlic, baked until golden and served warm.

DinnerBakedChickenCheese30 Minutes

Ingredients

Meatballs

  • 1 lb. ground chicken
  • 1 large egg
  • ¼ cup cream cheese, softened
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons Italian breadcrumbs
  • 1 teaspoon Italian seasoning
  • 4 cloves garlic, minced
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Cooking spray

Directions

  1. Preheat oven to 450°F. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, combine the ground chicken, egg, cream cheese, Parmesan, Italian breadcrumbs, Italian seasoning, minced garlic, garlic powder, and salt and pepper.
  3. Stir until the mixture just comes together. Shape into meatballs, about 1 oz. each, and arrange on the prepared baking sheet.
  4. Lightly spray the meatballs with cooking spray.
  5. Bake for 18-20 minutes, or until an instant-read thermometer inserted into the center of a meatball registers 165°F.
  6. Serve warm with Alfredo sauce, creamy pasta, or a crisp salad.

Image credits

Photography is used under open licenses with attribution: Mack Male, Mack Male, and Sarah Stierch.