Step by step

Method

4 steps

1. 1

   Heat the oven to 400°F. Line a sheet pan with parchment and drizzle with 1 tablespoon olive oil so the bottoms brown instead of sticking.

2. 2

   In a large bowl, gently mix 1½ lb ground chicken, ½ cup breadcrumbs, ¼ cup grated Parmesan, 1 large egg, 3 minced garlic cloves, 2 tablespoons minced onion, 2 tablespoons chopped parsley, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, and ½ teaspoon black pepper until just combined — overmixing makes dense meatballs. Roll into 1½-inch balls (about 20).

3. 3

   Arrange on the pan with a little space between them. Bake 16–20 minutes until the tops are lightly browned and the centers hit 165°F (a quick-read thermometer in the middle of one is your friend).

4. 4

   Rest 5 minutes so the juices settle. Serve with marinara, over rice, or as toothpick appetizers. You want tender, juicy chicken meatballs with a light golden crust — not dense dry balls or pale undercooked centers.