Weeknight Spanish Baked Chicken Meatballs

Baked Spanish chicken meatballs on dark gray plate with small white bowl of pizza sauce, one meatball on fork dipped in sauce

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5 from 1 review

These Spanish baked chicken meatballs are tender, smoky, and delicious! They come together in about thirty minutes, so they're perfect for an easy, healthy weeknight dinner for the whole family, or even a weekend meal or appetizer. Enjoy with marinara atop pasta or veggies, dip in romesco or pesto, or even make your own toasted healthy meatball sub!


  • 1 lb. ground chicken
  • 1/3 cup whole wheat breadcrumbs (preferably homemade - see notes!)
  • 1 egg
  • 1/2 cup parmesan, finely shredded
  • 1 tbsp tomato paste
  • 2 tsp smoked paprika (or sweet pimentón)
  • 1/2 tsp onion powder
  • 2 cloves garlic, finely minced
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
  • 1 tbsp extra virgin olive oil


  1. Preheat oven: Preheat your oven to 400 degrees, and line a sheet pan with parchment paper or a silicone mat.
  2. Make meatball mixture: In a large bowl, combine ground chicken, breadcrumbs, egg, parmesan, tomato paste, minced garlic, smoked paprika, onion powder, sea salt, pepper, and olive oil. Mix everything together thoroughly -- I often get right in there with clean hands for the easiest mixing!
  3. Form meatballs: Roll chunks of the meatball mixture into balls about one inch in size and place them on the baking sheet (you'll end up with approximately 25), evenly spaced apart. It's okay if they're pretty close together.
  4. Bake and serve: Bake the chicken meatballs at 400 degrees for 25-30 minutes. Allow them to cool before serving with your favorite sauce, pasta, or bread!