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Baked Chicken Avocado Meatballs

Soft and easy chicken meatballs as appetizers or main, served with barbecue / marinara sauce.

Today it is meatball time!

Not beef. Not pork. Not veal. Not turkey. 

Lean ground chicken. 

Healthy but can be a little dry. Not these babies.

Mashed ripe avocado is mixed into the ground chicken for some healthy fat and moisture. 

Serve these with barbecue or marinara sauce for dipping. 

Toss them into favorite tomato sauce for a healthier take on spaghetti and meatballs. 

Make them into sliders or toss into salads (replacing grilled chicken). 

This is a revised recipe with a few modifications. It was initially posted here.

If you’d like to learn on the health benefits of avocado, then I suggest you to check out this article.

Skill level – Easy

Baked Chicken Avocado Meatballs


1 pound ground chicken

1 large egg

1/2 cup breadcrumbs

1/2 cup grated mozzarella cheese

1/3 cup mashed avocado, about 1 medium

2 tablespoons minced onion

1 teaspoon Italian seasoning

3/4 teaspoon salt

1/2 teaspoon red pepper flakes

1/2 teaspoon garlic powder

1/8 teaspoon pepper powder


1. Preheat oven to 400 degrees F. Spray a baking sheet with non-stick cooking spray and set aside.

2. Combine all ingredients in a large bowl, until thoroughly mixed.

3. Using a 1 1/2 tablespoon measure ice cream scoop, make about 25 balls and place them on the greased baking sheet, about 1-inch apart (wet hands help in shaping smooth balls. Have a small bowl filled with water, dip the palm of your hands and shape them with ease). If you do not have an ice cream scoop, simply use a heaped tablespoon measure chicken mixture to make balls.

4.  Spray the tops with a coating of non-stick cooking spray, place baking sheet in the middle of the oven and bake for 18-20 minutes. 

5. Place baking sheet on a wire rack to cool. 

6. Serve meatballs with barbecue or marinara sauce.

Makes 25 balls

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Barbara Lenox

Thursday 18th of June 2020

My friend made these and while still hot she rolled them in Sweet Onion Dressing. Oh so good.

Maria Doss

Friday 19th of June 2020

I'm loving the idea of sweet onion dressing:)


Thursday 21st of February 2019

How are you freezing them so they dont stick together and when you take them out and want to eat them how are you cooking them.

Maria Doss

Thursday 21st of February 2019

Hi Nichole, I usually like to place cooked and cooled meatballs in a baking sheet and place in the freezer for at least couple of hours or several hours. When they are frozen solid, remove the meatballs and transfer them into ziplock bags,seal and freeze. This method will ensure that the meatballs stay separated when frozen. To thaw - If you have the time, then you can remove as many meatballs as you'd like and thaw at room temperature until defrosted completely. Add to your favorite sauce or heat in the microwave. If you are in a rush. then remove as many meatballs as you'd like and thaw in the microwave, until heated through. Hope it helps:)


Saturday 27th of October 2018

Great recipe! I made a double batch last week and froze half. They were perfect for dinner and taking the rest for UH tailgating today! Thank you for this deliciousness!!!

Maria Doss

Sunday 28th of October 2018

You are so welcome! So glad you liked it:)

Angelica Villalobos

Tuesday 24th of October 2017

Could u substitute the chicken for extra lean ground beef?

Maria Doss

Tuesday 24th of October 2017

I'm so sorry. I don't eat beef so I won't be able to answer you. Ground turkey should work well though. Sorry again:)


Monday 23rd of October 2017

I made these tonight and they were DEEEELICIOUS! I was little nervous on how’d they taste, but they were a really big hit with the husband. I used a premade sweet and sour marinade and served them over rice!! So good!

Maria Doss

Monday 23rd of October 2017

So glad you loved it:)