Baked Cheesy Chicken Meatballs

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These juicy chicken meatballs are baked in the oven and have a golden cheesy topping. It’s so convenient to bake them all at once.


  • 1 lb ground chicken (use a combination of white and dark chicken)
  • 1/2 cup panko breadcrumbs
  • 1/41/3 cup milk
  • 1 small onion, minced or grated
  • 1 Tablespoon sour cream
  • 1 egg, beaten
  • 3/41 tsp salt, 1/2 tsp ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dry herbs (such as dry parsley, chives, thyme, Italian seasoning, granulated onion/garlic, etc.)
  • ¼ cup mayonnaise
  • 1 cup finely grated cheese, such as Mozzarella with Parmesan or any cheese that melts well – Monterey Jack, Colby, cheddar, Swiss, Gruyere, etc.
  • 1/2 Tablespoon oil, for brushing on the baking sheet


  1. Preheat oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper or
  2. Grate the onion on the fine holes of a box grater or finely mince the onion. Pour the milk over the breadcrumbs.
  3. In a bowl, combine all the ingredients for the meatballs together, the ground chicken, grated onion, breadcrumbs, milk, sour cream, egg, salt, pepper, garlic powder and dry herbs. Mix until evenly combined.
  4. Form into meatballs, about 1 – 1/2 tablespoons each. You should have about 30 meatballs.
  5. Place the meatballs on the prepared baking sheet about 1/2 – 1 inches apart.
  6. Put mayonnaise in a Ziploc bag and cut a tiny hole in one corner.
  7. Apply a small amount of mayonnaise to the top of each meatball, then top with the grated cheese.
  8. Bake, uncovered, in the preheated oven for about 10 minutes. Then, turn on the broiler (at 450 degrees Fahrenheit) and bake for another 3-5 minutes, until the cheese is bubbling and golden brown.
  9. Serve warm. Store leftovers in the refrigerator in an airtight container for up to 5 days or freeze up to 3 months.

Keywords: baked chicken meatballs, cheesy chicken meatballs