Here’s a juicy, flavorful chicken meatballs recipe—perfect for pasta, sandwiches, or as an appetizer 🍗✨
Ingredients (Makes ~20 meatballs)
- 1 lb (450 g) ground chicken
- ½ cup breadcrumbs (plain or panko)
- ¼ cup grated Parmesan cheese
- 1 egg, beaten
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped (or 1 tsp dried)
- 1 tsp Italian seasoning (optional)
- ½ tsp salt
- ¼ tsp black pepper
- 2–3 tbsp olive oil (for frying)
Instructions
1. Mix the meatball ingredients
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, Italian seasoning, salt, and pepper.
- Mix gently until just combined (don’t overmix—keeps meatballs tender).
2. Form the meatballs
- Roll into 1–1.5 inch balls using your hands.
3. Cook
Option 1: Pan-fry
- Heat olive oil in a skillet over medium heat.
- Cook meatballs 4–5 minutes per side, until golden brown and cooked through (internal temp 165°F / 74°C).
Option 2: Bake
- Preheat oven to 200°C / 400°F.
- Place meatballs on a greased or lined baking sheet.
- Bake 15–20 minutes, until cooked through.
Option 3: Simmer in sauce
- Brown meatballs first, then simmer in marinara or creamy sauce 10–15 minutes for extra flavor.
Tips & Variations
- Juicier meatballs: Add 2–3 tbsp milk to the mixture.
- Herb boost: Use basil, oregano, thyme, or cilantro for different flavor profiles.
- Cheesy surprise: Place a small cube of mozzarella inside each meatball.
- Spicy: Add crushed red pepper or chili flakes.
- Serving ideas:
- With spaghetti and marinara
- In sub sandwiches with melted cheese
- As bite-size appetizers with dipping sauce
If you want, I can give a “restaurant-style, ultra-moist chicken meatballs” recipe with a perfect blend of herbs, Parmesan, and a secret tip for tenderness.
Do you want me to do that version?
