Oh, yes—let’s make tender, juicy chicken meatballs that actually taste amazing and don’t dry out. 🍗⚡
Juicy Chicken Meatballs
Ingredients (makes ~20 meatballs):
- 1 lb (450 g) ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup finely chopped onion (or shallot)
- 2 tsp Italian seasoning (or a mix of dried basil & oregano)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: pinch of red pepper flakes for a little heat
Instructions:
- Preheat oven: 400°F (200°C) or prepare a skillet for stovetop cooking.
- Mix meatball ingredients: In a large bowl, combine ground chicken, breadcrumbs, Parmesan, milk, egg, garlic, onion, Italian seasoning, salt, pepper, and red pepper flakes if using. Mix gently until just combined.
- Form meatballs: Use your hands or a small cookie scoop to form 1- to 1.5-inch meatballs. Place on a parchment-lined baking sheet.
- Bake (or cook on stove):
- Oven: Bake 18–20 minutes until golden and cooked through (internal temp 165°F / 74°C).
- Stovetop: Heat a little oil in a skillet over medium heat and cook 8–10 minutes, turning occasionally until browned and cooked through.
- Serve: With pasta & marinara, in a sub, or glazed with a sauce (teriyaki, BBQ, or honey garlic).
💡 Pro tips:
- Extra juicy: Add 1–2 tbsp of plain Greek yogurt to the mix.
- Flavor bomb: Finely chopped fresh herbs like parsley or basil make a huge difference.
- Crispy outside: Roll meatballs in a little olive oil before baking for a lightly crisp exterior.
If you want, I can also give a “cheesy stuffed chicken meatball” recipe, where each meatball has a gooey mozzarella center—basically a mini molten cheese bomb.
Do you want me to do that?
