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!

If you love an easy recipe that can serve multiple purposes, these rich and flavourful baked chicken meatballs are for you.

Baked chicken meatballs work well as a crowd pleasing main for dinner, with saucy tomato-based pastas, alongside roasted veggies for lunch or 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 these baked rosemary chicken meatballs

• 1 lb (454 grams) ground chicken
• 1 egg
• Breadcrumbs
• Grated Parmesan
• Butter (sub extra-virgin olive oil)
• 1 shallot
• 1 garlic clove
• Fresh parsley
• Fresh rosemary
• Kosher or fine sea salt
• Freshly ground black pepper to taste

More reasons to love them

1. They’re baked, not fried.
2. They’re made with lean-protein chicken (or turkey, if you like).
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!

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!

*This recipe was first published January 15, 2024.

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 Recipe Pin 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 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

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.