Ground Chicken and Oat Meatballs

Name: Ground Chicken and Oat Meatballs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (680 g) ground chicken (93% lean), cold; ½ cup (40 g) old-fashioned rolled oats; 1 (50 g) large egg; ¼ cup (40 g) yellow onion, finely minced; 2 (6 g) garlic clove, minced; ¾ tsp (4 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; ½ tsp (1 g) smoked paprika; ½ tsp (½ g) dried oregano; 1 tsp (5 ml) olive oil (optional)

From the MyKitchenBank Kitchen

Tender, flavorful meatballs made with ground chicken and old-fashioned oats for added texture and nutrition. Baked until golden and cooked through, these versatile meatballs work equally well as a weeknight main course over pasta, in a sandwich, or as an appetizer with a dipping sauce.

Prep: 15 min
Cook: 20 min
Wait: 5 min
Total: 40 min
Makes: 16 meatballs (4 servings of 4 meatballs each)

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Steps

Before you start

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper
Have all ingredients measured and ready before mixing to prevent the meat from warming up
Use ground chicken that's as cold as possible for easier handling

1
Mix the wet ingredients
- In a large mixing bowl, crack the egg and fork it gently until the yolk and white are combined.
- Add the minced onion and garlic to the bowl and mix until evenly distributed.
- This wet base will bind all the dry ingredients together.
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Tip: Don't overwork the wet ingredients; just combine them gently.
2
Combine dry ingredients
- Add the oats, salt, black pepper, smoked paprika, and oregano to the bowl with the wet mixture.
- Stir everything together with a fork until the oats are fully moistened and all the seasonings are evenly distributed throughout.
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Tip: Combine the dry ingredients before adding the meat to ensure even seasoning distribution.
3
Add ground chicken
- Add the cold ground chicken to the mixing bowl.
- Using your hands or a fork, gently fold and combine until the chicken is just mixed with the oat and egg mixture.
- Avoid overmixing, which can make the meatballs tough and dense.
- The mixture should be moist but hold together when squeezed.
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Tip: Overmixing develops gluten in the oats and egg, making meatballs tough; stop as soon as everything is combined.
4
Form the meatballs
- Using a 2-tablespoon cookie scoop or two spoons, portion the mixture into 16 equal balls.
- Roll each portion gently between your palms into a smooth ball about 1½ inches in diameter.
- Place each meatball on the prepared baking sheet, spacing them about 1 inch apart.
- If desired, lightly brush the tops with olive oil for a golden finish.
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Tip: A cookie scoop ensures uniform size, which means even cooking. Wet your hands slightly if the mixture sticks.
5
Bake the meatballsOven 400°F / 205°C
- Place the baking sheet in the preheated 400°F (200°C) oven.
- Bake for 18–20 minutes, until the meatballs are golden brown on the outside and cooked through.
- The internal temperature should reach 165°F (74°C).
- You can rotate the pan halfway through for more even browning, though it's not essential.
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Ready when: Golden brown exterior and internal temperature reaches 165°F (74°C)
Tip: Use an instant-read thermometer inserted into the center of a meatball to confirm doneness without cutting into them.
6
Rest and serve
- Remove the baking sheet from the oven and let the meatballs rest for 5 minutes.
- This allows the residual heat to finish cooking the centers and helps them set.
- Serve warm with your choice of dipping sauce (marinara, tahini, yogurt-herb, or sweet and sour sauce all work well), over pasta, in a sandwich, or as part of a grain bowl.
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Tip: The meatballs will continue cooking slightly off the heat; don't skip the resting period.

Good to know

Tips

These meatballs freeze beautifully both before and after cooking, making them ideal for meal prep. Freeze unbaked for up to 2 months or baked for up to 3 months.
The oats act as both a binder and a texture builder, keeping the meatballs moist while adding a subtle whole-grain flavor. Unlike breadcrumbs, oats won't become dense when overworked.
For extra flavor, swap half the minced onion for grated Parmesan cheese (about 3 tablespoons / 25g), which adds richness without additional wet ingredients.
These meatballs work in many cuisines: serve with marinara for Italian, with tahini sauce for Mediterranean, with a sweet-and-sour glaze for Asian-inspired, or with Greek yogurt and herbs for a lighter option.

Make ahead

Prepare the meatball mixture up to 4 hours ahead and refrigerate, covered. Form and bake just before serving for the best texture, or freeze unbaked meatballs on a tray for up to 2 months, then bake directly from frozen (add 3–5 minutes to cooking time).

Storage & reheating

Store cooled meatballs in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 325°F (163°C) oven for 8–10 minutes until warmed through, or in a skillet over medium heat with a splash of water or sauce for 5–7 minutes. Freeze cooked meatballs in an airtight container or freezer bag for up to 3 months; thaw in the refrigerator overnight and reheat as above.

Substitutions

ground chicken (93% lean) → Ground turkey (93% lean) or ground pork. Ground turkey works as a 1:1 swap and will have a similar fat content and flavor. Ground pork will be slightly richer; use 6 oz (170g) less for the same yield.
old-fashioned rolled oats → Panko breadcrumbs or regular breadcrumbs. Use the same amount by weight (40g). Panko will create a slightly coarser texture; regular breadcrumbs work equally well. If using breadcrumbs, reduce salt slightly as they may add saltiness.
smoked paprika → Ground cumin or chili powder. Either will add warmth and depth. Use the same amount (½ tsp) but taste before serving, as chili powder can be spicier.
dried oregano → Dried thyme, dried Italian seasoning, or dried basil. Any dried herb works here. Use the same amount (½ tsp) and adjust to your preference for a more Mediterranean or Italian flavor profile.