What’s versatile, and high protein, and easy to make, and strangely good to eat, bite by bite, as a little snack?
BAKED CHICKEN MEATBALLS!
Bonus points when they are Freezer Meal Baked Chicken Meatballs… which just means that you are a boss and you’ve mastered the art of being prepared for those crazy weeknight dinners.
These Freezer Meal Baked Chicken Meatballs are salty, one-bowl, no-cutting-board, just the right amount of crispy, and very, very low maintenance.
How To Make Freezer Meal Chicken Meatballs
So step one is obviously just mix everything up and roll it into balls. This will be the most time-intensive part of the process (and even then, it probably won’t take you more than 15 minutes).
At this point, you can decide: do I want to bake them first? Or freeze them and bake them later?
Personally, I like to bake them first. I just pop em in the oven, get em all nice and browned, and then I have a bag of ready-to-go meatballs sitting in the freezer, ready to make dinner in a flash.
Final step is the best one: figuring out how to serve them!
Ideas: meatball sandwiches, baked cheesy pastas with meatballs, barbecue meatballs, buffalo meatballs, spaghetti and meatballs, meatballs and mashed potatoes, or mashed cauliflower… you get the idea.
Freezer Meal Chicken Meatballs
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
These Freezer Meal Chicken Meatballs are the BEST! The perfect addition to any meal or to eat right on their own. Bonus: they’re meal-prep friendly to stock up in the freezer throughout the week!
Ingredients
MIX AND ROLL:
- 1 pound ground chicken or turkey
- 1 egg
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmesan
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- black pepper to taste
Instructions
BAKE: From frozen and raw, bake at 400 degrees for 25-30 minutes. From frozen and cooked, bake at 400 degrees for 15 minutes.
You can also bake them first (400 degrees, 20 minutes) so that you can keep them in the freezer fully cooked and ready to go.
FINAL STEP: Serve with literally anything – personal fave includes some kind of pasta, red sauce, and a salad.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Bake
- Cuisine: American
Keywords: freezer meal chicken meatballs, freezer meal meatballs, chicken meatballs
View original recipe here.
You might also like our freezer meals post.
Hi! Excited to try these! Question… If you bake them before you freeze them, what’s the best way to heat them up from frozen? Thank you!!
Microwaved with a little bit of water should do the trick! Or if you’re using them in a sauce, you can just let them reheat directly in it.
Hello! Any suggestions of substitutes I could use for the breadcrumbs that are wheat-free?
This recipe has saved me from store bought pre-cooked meatballs (I’m looking at you al fresco). I found I was relying on them too much for work lunches and dinners and wanted a healthier homemade substitute. These have entered my normal rotation. I made them the first time as is and they were great – very crunch and garlicky. The second time I made these I halved the onion and garlic for a more subtle meatball. I like to have the option to throw them into any variety of food afterwards from asian to italian so I liked having a lil less flavor. I also baked mine at 375 for 20 minutes for a softer texture. These guys are awesome. So change your temperature / cook time based on your desired level of crunchiness. I can’t wait to explore adding flavor add ins into these. I’m going to try pineapple teriyaki next I think!
Thanks Lindsay!
Love this! Thanks for the comment, Sam!
Hello! Any suggestions of substitutes I could use for the breadcrumbs that are wheat-free?
This recipe has saved me from store bought pre-cooked meatballs (I’m looking at you al fresco). I found I was relying on them too much for work lunches and dinners and wanted a healthier homemade substitute.
. I like to have the option to throw them into any variety of food afterwards from asian to italian so I liked having a lil less flavor. I also baked mine at 375 for 20 minutes for a softer texture. These guys are awesome. So change your temperature / cook time based on your desired level of crunchiness. I can’t wait to explore adding flavor add ins into these. I’m going to try pineapple teriyaki next I think!
Hey, i wonder if i still can freeze the meatballs if i cook them on the stove (not in the oven)?
Yep, don’t see why not! As long as they’re cooked, you should be good to go.
Thankyou so much!
What can be used to replace the breadcrumbs?
Almond meal will do the trick!
Yep…delicious! I always hesitate to use ground chicken because of the mysterious added “natural flavoring” but this recipe masks it. A keeper. I did sub 1/2 tsp garlic salt for the powder and salt with a good result.
Accidentally missed adding the egg and did seasoned breadcrumbs because that was what I had, so delicious! My whole family enjoyed them. Will definitely make again.
I excluded the egg as I’m making these for my 11 month old daughter. Using organic plain yogurt instead and added spinach. Perfect for lunch, dinner or snack meal prep! Love this recipe !
I love these meatballs! I make them with turkey, they are perfect for a quick meal!
Glad to hear it, Joe!
These meatballs are amazing !! They are so easy to make and versatile for many meals. I make a bunch so I can definitely freeze. I have a son who is T1 diabetic & the carbs and protein make for a diabetic friendly meal for him .
We’re so happy to hear that, Rachel!
Personally found those meatball super dry. I love some of your recipes but this one did not work well!
These meatballs are quick to make and so delicious! I used them in the chicken meatballs with peppers and orzo from this site. We will definitely be having this often.
YES— I made them with chicken and used almond flour as I didn’t have Panko. Delicious!
These come together so quickly they make for a really fast and tasty meal even when you aren’t in the mood to make a full meal
Hi there. I am living in New Zealand where ground chicken is not a thing. Could I sub pork mince or beef mince for the ground chicken? Or will those be too fatty to use in this recipe (mince is about 18% fat in New Zealand).
Pork should work!