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Why I Love These Baked Chicken Meatballs
In Iowa, there’s always that in-between season where it’s still chill outside, but I’m more than ready for something fresh and green on my plate. These baked chicken meatballs over a lemon pea mash are the exact answer to that need. It’s still cozy and comforting, but with all the bright flavors that I start craving as soon as spring feels like it’s almost here.
This is also the kind of meal that’s perfect for a light weeknight dinner because everything is simple, familiar, yet practical. The meatballs bake in the oven while the peas get quickly sautéed with garlic, lemon, and Pecorino cheese.
The surprise element: some fresh mint torn and sprinkled on top at the end. This makes it taste like something you could order at a restaurant, but it comes together with ingredients you probably already keep on hand, especially the frozen peas.
Here’s why you’ll love these baked chicken meatballs:
- Oven-baked meatballs that are deliciously juicy and tender.
- A bright pea mash with lemon, Pecorino cheese, and mint.
- Uses frozen peas for easy preparation and consistent results, no matter the time of year.
- Ready in about 30 minutes, so it’s great for busy weeknights.
Baked Chicken Meatballs Ingredients
Each ingredient contributes to the flavor of these meatballs:
- Ground chicken – Keeps the meatballs light and lean while still staying tender and juicy.
- Egg – Acts as a binding agent so the meatballs hold together while baking in the oven.
- Dried breadcrumbs – Soak up moisture, keeping the meatballs soft rather than dense.
- Garlic powder and onion powder – Two ground spices that add such delicious flavor.
- Red pepper flakes – Give a little bit of warmth that balances the richness without making it too spicy. You can leave these out if you are averse to spice.
- Kosher salt and black pepper – Used to season the entire dish.
- Pecorino cheese – Adds nuttiness and helps the meatballs brown in the oven.
- Olive oil – Drizzled over the meatballs before baking, so they stay moist while browning.
- Garlic – Added to the peas to give them some additional flavor, offsetting their sweetness.
- Peas – The star of the mash: sweet, bright, and beautifully green. For ease, use frozen peas.
- Lemon juice – Brightens everything, heightening the natural flavors already in the dish.
- Fresh mint – Sprinkled on top for fresh flavor that feels like spring.
The full amount of each ingredient can be found in the recipe card below.
How to Make Baked Chicken Meatballs
These chicken meatballs are very easy to make:
Prep – Preheat the oven to 375°F. Line a baking sheet with parchment paper for easy cleanup and set aside.
Mix the meatball mixture – In a large mixing bowl, add the ground chicken, beaten egg, breadcrumbs, garlic powder, onion powder, red pepper flakes, salt, black pepper, and grated Pecorino. Gently mix until everything is evenly combined.
Shape and bake the meatballs – Portion the mixture into about 16 equal meatballs and place them on the prepared baking sheet. Drizzle the meatballs with the olive oil. Bake in the preheated oven for 15-18 minutes, until they’re browned and reach an internal temperature of 165°F.
Start the pea mash while the meatballs bake – In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook for about 30 seconds. Add the peas to the skillet along with the salt and black pepper. Sauté, stirring occasionally, until the peas are bright green and warmed through, 3-4 minutes. Remove the skillet from the heat. Add the lemon juice and Pecorino, then use a fork to roughly mash about half of the peas, leaving the rest whole for texture.
Plate the dish – Spoon the warm pea mash onto a serving platter or bowl and spread it into an even layer. Sprinkle the torn mint leaves over the peas. Top with the baked chicken meatballs. Finish with an extra drizzle of olive oil. Serve right away.
Recipe Tips
- Do not overmix the meatballs – Overworking the meat mixture can make the meatballs tough. Mix until the ingredients are just combined, and no streaks of the breadcrumbs remain.
- Use a cookie scoop for ease – Scooping the meatballs helps keep them uniform in size, so they cook at the same rate.
- Check the internal temperature – Use an instant-read thermometer and pull the meatballs at 165°F so they are cooked through but still juicy.
- Mash only half the peas – Mashing about half creates a creamy base while the whole peas retain some of the texture.
- Make-ahead friendly – You can bake the meatballs earlier in the day or the day before, then rewarm them while you quickly make the pea mash for a weeknight dinner.
Follow These Tips
Serving
Once the meatballs are baked and the pea mash is cooked, the dish is ready to serve. Spoon the warm pea mash onto a large platter and add the baked chicken meatballs right on top. Serve with a crisp green salad, roasted carrots, or simply some crusty bread.
Storage
Refrigerate – Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, keep the meatballs and pea mash in separate containers, but they can be stored together if needed.
Freeze – These meatballs freeze very well. Place baked and cooled meatballs on a baking sheet to freeze, then transfer to a freezer bag or freezer-safe container for up to 3 months. The pea mash is best enjoyed fresh, but if you do freeze it, expect a slightly softer texture once thawed.
Reheat – Reheat meatballs in a 325°F oven for 10-12 minutes, or until warmed through. The pea mash should be warmed separately, either in the microwave or over medium heat on the stove. Alternatively, the meatballs can be warmed in the microwave for a faster reheating time.
More Spring Recipes
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Baked Chicken Meatballs with Lemon Pea Mash
Ingredients
For the meatballs
- 1 lb ground chicken
- 1 large egg beaten
- ½ cup dried breadcrumbs
- ¾ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp red pepper flakes
- ¾ tsp kosher salt
- ½ tsp freshly ground black pepper
- ⅓ cup grated Pecorino cheese
- 1 tbsp olive oil plus more to drizzle on top
For the pea mash
- 2 tbsp olive oil
- 2 cloves garlic minced
- 2 cups frozen peas thawed
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 tbsp fresh lemon juice
- ⅓ cup grated Pecorino cheese
- 6 leaves fresh mint torn
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Prepare the mixture: In a large bowl, combine the ground chicken, egg, breadcrumbs, garlic powder, onion powder, red pepper flakes, salt, black pepper, and Pecorino cheese. Mix well to incorporate evenly.1 lb ground chicken, 1 large egg, ½ cup dried breadcrumbs, ¾ tsp garlic powder, ½ tsp onion powder, ¼ tsp red pepper flakes, ¾ tsp kosher salt, ½ tsp freshly ground black pepper, ⅓ cup grated Pecorino cheese
- For the meatballs: Form into 16 meatballs and place on the prepared baking sheet. Drizzle with olive oil and bake in the preheated 375°F oven until they are browned and reach an internal temperature of 165°F, 15-18 minutes.1 tbsp olive oil
- While the meatballs are roasting, prepare the peas: In a large skillet, heat the oil over medium. Add the garlic and stir until fragrant, 30 seconds. Pour in the peas, salt, and black pepper. Sauté until the peas are bright green and warmed through, 3-4 minutes, then remove from the heat. Add the lemon juice and Pecorino. Using a fork, roughly mash half of the peas.2 tbsp olive oil, 2 cloves garlic, 2 cups frozen peas, 1 tsp kosher salt, ½ tsp freshly ground black pepper, 2 tbsp fresh lemon juice, ⅓ cup grated Pecorino cheese
- Serve: Pour and spread the pea mash onto a serving platter, sprinkle with mint, top with the meatballs, and finish with a drizzle of olive oil.6 leaves fresh mint
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Delicious! The peas were really good and great with the meatballs.
This is a good recipe if preparing for meal prep. It was great for lunch or dinner.
I made these meatballs yesterday, using ground turkey, and they were delicious! I didn’t make the pea mash, but served the meatballs with roasted carrots and potatoes.
Not only a Great quick meal, it’s perfect with a potatoe steamed, smells so much like home