These Easy Baked Ground Chicken Meatballs with Hot Honey are juicy, tender, and packed with flavor. They're baked until golden, then finished with a sweet and spicy drizzle that makes them totally irresistible. Serve them with my one pot bacon pea orzo for extra ease.
Why You'll Love It
If you've been on the hunt for a go-to ground chicken meatball recipe, this one is about to become one of your favorite recipes! These baked chicken meatballs can be made with lean ground chicken, which keeps them lighter than traditional meatballs, but thanks to melty Havarti, they stay super juicy and tender. It's truly the perfect balance of cozy comfort food and a healthy meatball moment.
What makes this recipe extra special is that hot honey finish. It takes your standard meatball recipes and gives them a bold, sweet-heat twist that feels a little fancy but is actually so easy. So whether you're serving them over pasta, piling them into meatball subs, or pairing them with a creamy side like my bacon pea orzo, they're a perfect addition to just about anything.
They're also amazing for meal prep. You can make a double batch, store leftovers in an airtight container, and reheat them throughout the week for quick meals. And if you're used to making beef meatballs or another ground beef version, this is a great way to switch things up without sacrificing flavor. Bonus? You can even cook these in the air fryer if you're short on time. However you make them, these tender meatballs are a total win so let's make them!
Ingredients & Substitutions
These simple ingredients come together to create the most flavorful baked chicken meatballs and creamy orzo.
FOR THE MEATBALLS:
- Ground Chicken: Lean and perfect for a lighter twist on traditional meatballs. Ground chicken breast works great here but you could use another ground meat (like ground turkey) if you don't like chicken.
- Havarti Cheese: Adds richness and keeps each tender meatball super moist. You could swap for another easy melting cheese like parmesan, cheddar, or gouda.
- Italian Breadcrumbs: Help bind the mixture. You can swap with almond flour, panko or gluten-free bread crumbs if needed.
- Egg: Holds everything together. No real substitution here.
- Ranch Seasoning: Adds a savory, herby punch. You could swap it for another all purpose seasoning of your choice but the ranch does wonders!
- Kosher Salt: Enhances flavor. Do not use table salt.
- Olive Oil: Used for baking and cooking. Any other neutral oil will also work well.
- Hot Honey: Sweet heat that takes this ground chicken meatball recipe to the next level.
- Flaky Salt: For finishing.
FOR THE ORZO
- Olive Oil: Used for baking and cooking.
- Sweet Onion: Adds subtle sweetness. Red onion, garlic, or shallot can be used instead.
- Orzo: A small pasta that cooks quickly and becomes creamy. You could also use ditalini or pastina but cooking times will differ.
- Salted Butter: Adds richness to the base. Margarine also works.
- Chicken or Veg Broth: Builds flavor as the orzo cooks. Use whatever you prefer.
- Cooked Bacon: Adds smoky depth. Leave it out if you're vegetarian or swap it for crispy prosciutto or cooked pancetta instead.
- Peas: A pop of sweetness and color. Leave them out if you don't like peas.
- Milk: Makes the orzo creamy. Heavy cream or half and half could also work well.
- Havarti Cheese: Melts into the orzo for a silky finish.
- Salt and Pepper: To taste. Fresh cracked pepper and kosher salt is preferred.
- Optional Ingredients: Feel free to add in green onions, fresh garlic, red pepper flakes, and more! You do you when it comes to adding things - just don't add more wet ingredients so the ratio stays correct.
How to Make It
This baked chicken meatball recipe is simple, reliable, and perfect for busy weeknights. Here's how we do it.
- PREP THE OVEN: Preheat oven to 400°F and line a baking sheet with parchment paper or lightly grease a sheet pan.
- MIX THE MEATBALLS: Add ground chicken, Havarti, breadcrumbs, egg, ranch seasoning, and salt to a large mixing bowl. Mix until just combined.
- SHAPE: Using clean hands or an ice cream scoop, grab about a golf ball size amount to portion, then roll into even balls. Place the uncooked meatballs on the prepared baking sheet or cast iron pan.
- BAKE: Drizzle with olive oil and bake for about 20-25 minutes or until the internal temperature reaches 165°F.
- BROIL: If needed, broil for 2-3 minutes to get a golden top.
- FINISH: When they're cooked through, immiediately drizzle with hot honey and sprinkle with flaky salt.
- MAKE THE ORZO: While the meatballs cook, heat olive oil over medium heat. Add onion, salt, and red pepper flakes and cook for 4-5 minutes.
- TOAST: Add orzo and cook until lightly golden; stirring often; about 3 minutes.
- SIMMER: Add broth, bring to a simmer, then reduce to low heat. Cover and cook for about 6 minutes.
- FINISH THE ORZO: Remove the lid and stir in peas, bacon, and milk. Cover again with the lid slightly ajar and cook for another 3-4 minutes or until the pasta is tender and most of the liquid has cooked out. Add cheese and season to taste one last time.
- ASSEMBLE: Add creamy orzo to a serving dish and top with baked chicken meatballs and extra hot honey.
- SERVE: Serve warm as a full recipe or pair with sides.
- SAVE: Store leftovers in an airtight container for up to 3 days. Great for meal prep!
What to Serve It With
This dish is hearty on its own, but here are a few ideas to round it out:
- A crisp green salad with fresh herbs
- Roasted veggies on a sheet pan
- Garlic bread for dipping
- Or turn the meatballs into meatball subs with mozzarella cheese
And if these sound good to you, try some of these tasty related recipes:
- Baked Chicken Ricotta Meatballs with Creamy Spinach Orzo
- The Best Frozen Meatballs in Crockpot (3 Ingredient Recipe!)
- Cheesy Baked Buffalo Chicken Meatball Skillet
- One Pot Cheesy Orzo With Broccoli
- One Pot Chicken Pot Pie Orzo
- Cheesy Ricotta Meatball Skillet
- Baked Chicken Pesto Meatballs
Recipe
Easy Baked Ground Chicken Meatballs with Hot Honey and Cheesy Bacon Orzo
Equipment
Ingredients
For the Meatballs:
- 1 lb Ground Chicken
- 1 cup Havarti Cheese shredded (I'm using Castello)
- ½ cup Italian Breadcrumbs
- 1 large Egg
- 1 teaspoon Ranch Seasoning plus ¼ teaspoon more for dusting
- ½ teaspoon Kosher Salt
- 1 tablespoon Olive Oil
- 2 tablespoons Hot Honey
- 1 pinch Flaky Salt
For the Orzo:
- 2 tablespoons Olive Oil
- ½ medium Sweet Onion finely chopped
- 1.5 cups Uncooked Orzo
- 1 tablespoon Salted Butter
- 3 cups Chicken Or Veg Broth
- ½ cup Cooked Bacon Crumbles
- 1 cup Peas
- 1 cup Milk
- 1 cup Castello Havarti Cheese shredded
- Kosher Salt And Pepper to taste
Instructions
- Preheat oven to 400°F.
- Add all of the meatball ingredients to a large mixing bowl and mix until combined.
- Roll into 1.5-inch balls and place on a greased baking sheet or oven-safe dish.
- Drizzle with olive oil and bake for 25-30 minutes. If not browned on top, broil for the last 3 minutes, then remove and drizzle with hot honey and flaky salt.
- While the meatballs cook, heat olive oil in a pan with a tight-fitting lid over medium heat.
- Add onion, salt, and red pepper flakes and cook for 4-5 minutes.
- Add uncooked orzo and cook until slightly golden.
- Stir in broth. Once simmering, reduce heat to low and cover slightly. Cook for about 6 minutes.
- Remove lid, add peas, bacon, and milk. Stir, cover again, and cook 3-4 more minutes until al dente.
- Remove lid, stir in cheese, and season with salt and pepper.
- Serve orzo topped with meatballs, hot honey, and flaky salt.
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