Here’s a simple and juicy Chicken Meatballs recipe—perfect as a main dish, appetizer, or tossed with pasta 🍗
Chicken Meatballs
Ingredients (makes ~20 meatballs)
- 1 lb (450 g) ground chicken
- ½ cup breadcrumbs (panko or regular)
- ¼ cup grated Parmesan cheese (optional)
- 1 egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped (or 1 tsp dried)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp onion powder (optional)
- 1–2 tbsp milk (if mixture feels dry)
- 2 tbsp olive oil (for frying, optional)
Instructions
1. Make the mixture
- In a large bowl, combine all ingredients except oil.
- Mix gently until just combined—don’t overmix, or meatballs may become tough.
2. Shape meatballs
- Roll mixture into 1–1½ inch balls.
- Place on a plate or baking sheet.
3. Cook meatballs
Option 1 – Pan-fry
- Heat olive oil in a skillet over medium heat.
- Cook meatballs 4–5 minutes per side, until golden and cooked through (internal temp 165°F / 74°C).
Option 2 – Bake
- Preheat oven to 400°F (200°C).
- Place meatballs on a greased or lined baking sheet.
- Bake 15–20 minutes until cooked through.
Option 3 – Simmer in Sauce
- Place raw meatballs in marinara or gravy.
- Simmer 20–25 minutes until cooked through.
Serving Suggestions
- Serve with pasta and tomato sauce.
- Use in sandwiches or sliders.
- Add to soups or stews for protein.
- Serve with dipping sauces like honey mustard, BBQ, or tzatziki.
Tips
- Juicier meatballs: Mix in a tablespoon of olive oil or milk.
- Flavor boosters: Add red pepper flakes, Italian seasoning, or lemon zest.
- Freezing: Shape meatballs and freeze uncooked for up to 3 months.
If you want, I can give you a baked Parmesan-crusted version, a sticky Asian-style chicken meatball, or a low-carb keto version.
Which style do you want?
