Baked Rosemary Chicken Meatballs

Last updated on November 11th, 2025

These Baked Rosemary Chicken Meatballs are the perfect addition to any meal. They’re moist and tender, herby, a little cheesy and SO good. Both meal prep and freezer friendly, they’re ideal for stocking up for meals through the week!

If you love an easy recipe that can serve multiple purposes, these rich and flavourful baked chicken meatballs are for you. Serve them as a crowd pleasing main for dinner, with saucy tomato-based pastas, alongside roasted veggies for lunch or enjoy them as a snack on their own. You can even serve them with your favourite sauce or dip for an easy appetizer.

Here’s everything you’ll need to make them

• 1 lb (454 grams) ground chicken
• 1 egg
• ½ cup breadcrumbs (30 g fresh or 60 g dry)
• ½ cup (55 grams) grated Parmesan 
• 2 tablespoons (28 grams) butter, melted and cooled (sub extra-virgin olive oil)
• 1 shallot, minced or finely sliced
• 1 garlic clove, finely chopped
• 1 tablespoon (3 grams) chopped fresh parsley
• 2 teaspoons (1 gram) chopped fresh rosemary
• 1 teaspoon (3 grams) kosher or fine sea salt
• Freshly ground black pepper to taste

One of my favourite things about this recipe is how light and fluffy they are. They’re deliciously filling and satisfying all without being overly heavy or oily. And of course, there’s nothing like having a stash of meatballs in the freezer for those nights when you just don’t want to cook.

Why you’ll love these Baked Rosemary Chicken Meatballs

1. They’re baked, not fried.
2. They’re made with lean-protein chicken (or turkey).
3. You can swap the herbs and seasonings for anything you like.
4. They’re made in one bowl.
5. All with no messy stovetop clean-up!

There are so many delicious ways to enjoy these Baked Rosemary Chicken Meatballs. Try them with pasta and my Quick Homemade Tomato Sauce or serve them with mashed potatoes or your favourite grain and your in-season vegetable of choice. Once you try them, you’ll want to make them again and again!

Try these Skillet Roasted Chicken Thighs or this Skillet Chicken Pot Pie (Puff Pastry) next.

If you make this recipe, please tag me on Pinterest or Instagram so I can see! 

And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!

Baked Rosemary Chicken Meatballs

These Baked Rosemary Chicken Meatballs are the perfect addition to any meal. They’re moist and tender, herby, a little cheesy and SO good. Both meal prep and freezer friendly, they’re ideal for stocking up for meals through the week!

Print Save Saved Recipe!

Prep Time:20 minutes mins

Cook Time:30 minutes mins

Chill time:20 minutes mins

Total Time:1 hour hr 10 minutes mins

Course: Main Course

Keyword: baked, chicken, meatballs, rosemary

Servings: 4 to 6 (20 meatballs)

Equipment

• Measuring set
• Fine grater/zester
• Mixing bowl set
• Parchment paper
• Baking sheet

Ingredients

• 1 lb (454 g) ground chicken
• 1 egg
• ½ cup breadcrumbs 30 g fresh or 60 g dry
• ½ cup grated Parmesan
• 2 tablespoons butter, melted and cooled sub extra-virgin olive oil
• 1 shallot minced or finely sliced
• 1 garlic clove finely chopped
• 1 tablespoon chopped fresh parsley
• 2 teaspoons chopped fresh rosemary
• 1 teaspoon kosher or fine sea salt
• Freshly ground black pepper to taste

US Customary – Metric

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Instructions

• Prepare parchment-lined baking sheet.
• Mix all the ingredients together in a medium-sized mixing bowl and chill for 20 minutes.
• Preheat oven to 400ºF (200ºC). Using your hands, roll the mixture into approximately 20 meatballs placing them on the prepared baking sheet as you go.
• Bake for 25-30 minutes until golden and serve!

Notes

Storage: Once cooled completely, meatballs will keep well in an airtight container in the fridge for up to 5 days or in a freezer bag frozen for up to 3 months. To reheat, bake from frozen at 400ºF (200ºC) for 30 minutes or until heated through.