Mediterranean Herb-Baked Chicken Meatballs

Steps

1. 1

   Preheat oven and gather suppliesOven 400°F / 205°C

   • Preheat your oven to 400°F (200°C) and position a rack in the middle.
   • Line a baking sheet (about 13 × 18 inches / 33 × 46 cm) with parchment paper.
   • Gather all your bowls, measuring tools, and a zester.

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   Ready when: Oven is fully preheated and the preheat indicator has turned off

   Tip: Start preheating while gathering ingredients to save overall time

2. 2

   Chop herbs and mince garlic

   • Finely chop the fresh parsley, oregano, and basil into small, even pieces.
   • Mince the garlic cloves very finely until almost paste-like.
   • Using a microplane grater or zester, grate the lemon zest directly into a small bowl, measuring out about 1 tablespoon.
   • Set all prepped ingredients aside in separate small bowls.

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   Ready when: All herbs are finely and evenly chopped, garlic is minced to very small pieces, and lemon zest is measured and ready

   Tip: Use a sharp knife to chop fresh herbs; a dull blade bruises them, turning them dark and bitter

3. 3

   Mix all meatball ingredients

   • In a large bowl, combine the ground chicken, chopped parsley, oregano, basil, minced garlic, lemon zest, panko breadcrumbs, egg, grated Parmesan cheese, 2 tablespoons olive oil, salt, and black pepper.
   • Using your hands, gently mix until everything is evenly distributed and the mixture just barely holds together when squeezed.
   • The mixture should look slightly crumbly and loose, not packed tight.

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   Ready when: All ingredients are evenly distributed throughout the mixture; when squeezed, it holds together but remains light and slightly crumbly

   Tip: Stop mixing as soon as everything is combined. Overmixing develops gluten in the breadcrumbs, making the meatballs tough and dense

4. 4

   Shape meatballs and arrange

   • Using about 1 tablespoon of the mixture per meatball, gently roll each one between your palms into a ball shape.
   • Place each meatball on the prepared baking sheet, spacing them at least ½ inch apart to allow heat circulation.
   • You should have approximately 24 meatballs total.

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   Ready when: 24 meatballs of roughly equal size arranged on the baking sheet with at least ½ inch of space between each one

   Tip: Wet your hands slightly with water or damp them with olive oil before rolling to prevent the sticky mixture from adhering to your palms

5. 5

   Bake until golden and cooked throughOven 400°F / 205°C

   • Transfer the baking sheet to the preheated 400°F (200°C) oven.
   • Bake for 18 to 20 minutes, until the meatballs are golden brown on the exterior.
   • To verify doneness, insert an instant-read meat thermometer into the center of the largest meatball; it should read 165°F (74°C), confirming the chicken is fully cooked.
   • The meatballs should feel firm to the touch but remain moist and tender inside.

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   Ready when: Meatballs are golden brown on the outside and internal temperature reads 165°F (74°C) when measured with a meat thermometer at the center

   Tip: Avoid opening the oven door frequently, as this causes temperature loss and uneven cooking. Use a meat thermometer for the most reliable doneness check, especially if your oven has hot and cold spots

6. 6

   Rest meatballs and serve

   • Remove the baking sheet from the oven and let the meatballs rest on the hot sheet for 5 minutes.
   • This resting period allows them to firm up slightly while retaining their moisture and ensuring the juices redistribute evenly.
   • Transfer to a serving platter and serve warm with your choice of accompaniment: tzatziki sauce, marinara, yogurt sauce, or a drizzle of fresh lemon juice.

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   Ready when: Meatballs are no longer visibly steaming and feel slightly firmer to the touch