1-First Step: Mise en Place Gather all ingredients. Preheat oven to 400°F. Line a baking sheet with parchment paper for easy cleanup. Finely grate onion if using, mince garlic, chop parsley, and measure breadcrumbs. Soak breadcrumbs in milk for 5 minutes this step ensures moist, tender oven baked chicken meatballs. Pro tip: Chill a mixing bowl in the fridge for 10 minutes to keep the mixture cool.

2-Second Step: Mix the Base In a large bowl, combine 1 lb ground chicken, soaked breadcrumbs with milk, 1 egg, 1/4 cup grated Parmesan, 2 minced garlic cloves, 1 tbsp chopped parsley, 1 tsp Italian seasoning, salt, and pepper. Add 1/2 cup grated onion for extra juice. Use your hands or a fork to mix until just combined overmixing makes tough meatballs. The texture should feel sticky but hold shape when squeezed.

3-Third Step: Form the Meatballs Wet your hands to prevent sticking. Scoop 1-2 tablespoons of mixture and roll into 1-inch balls, about 20-24 total. Place on prepared baking sheet, spaced 1 inch apart. For uniform size, use a cookie scoop. Chill formed meatballs for 15 minutes this firms them up for perfect browning and prevents falling apart.

4-Fourth Step: Bake to Perfection Lightly spray tops with oil for crispiness (optional for healthy chicken meatballs). Bake at 400°F for 18-22 minutes, flipping halfway with tongs. Check internal temperature reaches 165°F using a meat thermometer juicy baked chicken meatballs hit this mark without drying. They turn golden with cracked tops when ready. Rest 5 minutes post-bake for juices to settle.

5-Fifth Step: Finishing Touches and Serving Toss in marinara sauce for Italian chicken meatballs, or serve plain with dips. Pair with pasta, rice, or salads for baked chicken meatballs meal prep. Garnish with extra parsley. For air fryer chicken meatballs variation, air fry at 375°F for 12-15 minutes, shaking basket halfway. See this popular baked chicken meatball approach for more ideas. Store leftovers as noted below. Each batch shines in flavor and texture.