Cheesy Chicken Meatballs Recipe -
Cheesy Chicken Meatballs Recipe
  • READY IN 40 mins

Cheesy Chicken Meatballs

Recipe by  

"I have abandoned fatty ground beef in favor of healthier options such as ground chicken and turkey. I can ensure with the perfect additions, these will not be bland nor dry - you will not be missing the beef here."

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Ingredients Edit and Save

Original recipe makes 20 meatballs Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Preheat an oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil, and spray with cooking spray.
  2. Combine the chicken, eggs, cream cheese, Parmesan cheese, bread crumbs, red pepper flakes, Italian seasoning, garlic powder, vegetable oil, salt, and pepper in a large bowl; mix well. Form mixture into 20 meatballs; place on prepared pan.
  3. Bake in center of preheated oven until juices run clear, 17 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
May 25, 2011

EDIT- You can reduce to 1 egg - I was doubling this recipe from my original to serve more people but realized the 2 eggs is probably a bit much - would be fine with 1 for those having trouble making balls out of them. It's hard in the beginning but they result in a moist meatball. :)Also, you can add more breadcrumbs to balance out the moistness if you are having trouble. AND I just noticed in the directions/ingredients, that oil is added to the mixture - I don't add any oil to this mixture - I only spray the baking sheet with oil. :S

Most Helpful Critical Review
Dec 03, 2010

will not be making this one again.

Aug 30, 2010

So delicious! I subbed laughing cow garlic and herb for the cream cheese, olive oil for the veggie oil and added slightly more bread crumbs and they came out fanastic! The chicken mixture is very sticky as others have said so I used 2 soons to get it to the baking sheet. A little tip: if your meat balls are all wonky looking just spray your hands with a little cooking spray and reshape once they are on the baking sheet. Works like a charm!

Mar 03, 2010

I will start by saying that, without a doubt, this recipe surprised me the most of any in months! This is a good thing. Don't get me wrong, it's not like I expected them to be bad, but I've never made anything with ground chicken, and I've heard a lot of negative things about using it. But, I followed the recipe as written, using very soft cream cheese, olive oil for the oil and fresh herbs. I MIGHT have added a bit more bread crumbs, but I can't say for sure. I did use my 1/8 cup scoop because I only have the use of one hand, currently, so I got about 30 meatballs out of the recipe. :) After mentioning an idea, and getting some feedback in the RE, I decided to try to create a complimentary sauce to serve these with pasta, so I made a sage/cream sauce and tossed it with penne rigate. SO GOOD! :) Thank you, Raquel, for the opportunity to branch out, and mis7up for the "name game" which made me make these, sooner rather than later. :)

Sep 28, 2012

I think these are great. The recipe submitter suggests using only 1 egg; AR won't let you modify a published recipe, so she can't "fix" it, and so it is up to the reader to read the top reviews (she's #1). Using only one egg eliminates most of the stickiness issue. Beyond that, this is just what ground chicken IS -- it's soft and squishy and no amount of stuff added in is going to make it into ground beef texture, so don't try, or you'll wind up with dry meatballs -- or gross breadcrumb-flavored meatballs. I reduced the salt in this recipe by half and thought it was delicious. I made no other changes but next time I might try fresh garlic instead of garlic powder, just because. Thanks for the recipe, Raquel! (P.S. Use a cookie scoop, one with a trigger release, to form any meatballs but especially chicken and turkey ones!)

May 26, 2010

I was starving when I made this, so I made one chicken patty along with the meatballs and ate the patty first with a piece of colby jack cheese melted on top and saved the meatballs for dinner. I have found my new chicken burger recipe. As some viewers mentioned, the meatballs had a strong garlic taste but I did not notice this as much in the patty. Served the meatballs later with spaghetti sauce. Yummy thanks.

Apr 09, 2010

Great meatballs! The cream cheese kept them from drying out and I did have to use a lot more breadcrumbs though to hold them together better. Instead of Italian seasoning I used fresh rosemary, oregano, parsley and thyme. I served them with some creamy sage pasta and sauce! We loved them!

Feb 15, 2011

I made these meatballs as directed (except for using regular cream cheese) and thought the Italian seasoning was a little strong and that the red pepper flakes were a little much. Next time I'd decrease both by at least half. I used an ice cream scoop to portion out my meatballs - I didn't fill it all the way so they came out a little wonky, but it kept my hands clean :)


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  • Calories
  • 237 kcal
  • 12%
  • Carbohydrates
  • 5.2 g
  • 2%
  • Cholesterol
  • 139 mg
  • 46%
  • Fat
  • 12.2 g
  • 19%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 26.3 g
  • 53%
  • Sodium
  • 687 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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