Enjoy a comforting take on a classic with these Chicken and Rice Meatballs, where tender ground chicken is mixed with rice for an extra-soft, satisfying bite. Highlight simple pantry ingredients and everyday seasonings that come together to create meatballs that are both hearty and light. Serve them on my Meatball Salad for a cozy weeknight dinners as it does for meal prep and family-friendly lunches.
Try other delicious chicken meatballs with my Sage Chicken Meatballs, Thai Inspired Chicken Meatball Soup and Chicken Parm Meatballs. Discover other meatball recipe favorites with my Alfredo Meatballs and Meatball Stuffed Mushrooms.
Ingredients
Find below a list of ingredients to make my Chicken and Rice Meatballs.
- Ground Chicken
- Grated Parmesan
- Breadcrumbs
- Tomato Paste
- Garlic Cloves
- Large Egg
- Yellow Onion
- Fresh Parsley
- Cooked Rice
- Smoked Paprika
- Salt and Pepper
See recipe card for quantities.
How to make Chicken and Rice Meatballs
Preheat your oven 375F and line a baking with parchment paper.
- Add all of the ingredients, apart from the rice, into a large mixing bowl. Stir until well combined.
- Fold the cooked rice into the meat mixture until evenly distributed.
- Divide the meat mixture into 16 equal portions. Shape them into meatballs and place on the prepared baking pan. Bake the meatballs at 375F for 15 minutes or until the internal temperature reaches 165F.
- Toss the meatballs with your favorite sauce. Serve with steamed vegetables or on top of salad.
Storage
Store the cooked Chicken and Rice Meatballs by allowing them to cool completely before transferring them to an airtight container. Refrigerate the meatballs for up to 4 days to maintain their texture and flavor. Freeze the meatballs in a single layer on a baking sheet until solid, then move them to a freezer-safe container or bag for up to 3 months. Reheat gently in a covered skillet with a splash of water or sauce, or warm them in the oven until heated through.
Recipe
Chicken and Rice Meatballs
Ingredients
- 16 oz Ground Chicken
- ½ cup Cooked Rice white, brown, or jasmine
- ¼ cup Yellow Onion finely chopped
- 2 cloves Garlic minced
- 1 large Egg
- ¼ cup Bread Crumbs
- 2 tablespoon Fresh Parsley or 1 teaspoon dry
- ½ teaspoon Salt
- ¼ teaspoon Ground Pepper
- ¼ teaspoon Smoke Paprika
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Mix the meatballs: In a large bowl, combine ground chicken, cooked rice, onion, garlic, egg, breadcrumbs, parsley, salt, pepper, and paprika. Mix gently until just combined—overmixing can make them dense.16 oz Ground Chicken , ½ cup Cooked Rice, ¼ cup Yellow Onion, 2 cloves Garlic, 1 large Egg, ¼ cup Bread Crumbs, 2 tablespoon Fresh Parsley, ½ teaspoon Salt, ¼ teaspoon Ground Pepper, ¼ teaspoon Smoke Paprika
- Shape into meatballs: Form the mixture into 16 meatballs and place them on the prepared baking sheet.
- Bake: Cook for 15-18 minutes, until the meatballs are cooked through and lightly golden. Internal temperature should reach 165°F (74°C).
- Serve: Toss the meatballs in your favorite sauce. Serve with steamed vegetables or a simple salad.
Notes
Pesto Yogurt Salad Dressing
- ½ cup Greek Yogurt
- 2 tablespoon Basil Pesto
- 1 tablespoon Lemon Juice
- ¼ teaspoon Salt
Tips & Variations
- Crispier option: Pan-fry the meatballs in a little oil for 2–3 minutes per side before finishing in the oven.
- Flavor twist: Add grated carrot or zucchini for extra moisture and nutrients.
- Meal prep: Store cooked meatballs in airtight containers for up to 4 days in the fridge.
