Baked Rosemary Chicken Meatballs
Last updated on January 17th, 2026
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 grams fresh or 60 grams 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 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
- They’re baked, not fried.
- They’re made with lean-protein chicken (or turkey).
- You can swap the herbs and seasonings for anything you like.
- They’re made in one bowl.
- 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
Ingredients
- 1 lb ground chicken
- 1 egg
- ½ cup breadcrumbs (30 grams fresh or 60 grams dry)
- ½ cup grated Parmesan
- 2 tablespoons butter, melted and cooled sub extra-virgin olive oil
- 1 shallot finely sliced and chopped
- 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
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 20 evenly-sized meatballs placing them on the prepared baking sheet as you go.
- Bake for 25-30 minutes until golden and serve!
