Got it! Let’s do chicken meatballs again, but I’ll make this version extra juicy and flavorful, perfect for sauces, pasta, or even as snack-sized bites. 🍗
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
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: pinch of red pepper flakes
Instructions:
- Preheat oven: 400°F (200°C) or heat a skillet for stovetop cooking.
- Mix ingredients:
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan, milk, egg, garlic, onion, Italian seasoning, salt, pepper, and red pepper flakes.
- Mix gently until just combined—overmixing can make them dense.
- Form meatballs:
- Roll mixture into 1- to 1.5-inch balls.
- Place on a parchment-lined baking sheet or plate if cooking on stove.
- Cook:
- Oven: Bake 18–20 minutes until golden and internal temperature reaches 165°F (74°C).
- Stovetop: Heat a little oil in a skillet over medium heat. Cook 8–10 minutes, turning occasionally until browned and cooked through.
- Serve:
- Toss with pasta & marinara, teriyaki glaze, BBQ sauce, or eat as snacks with dipping sauce.
💡 Pro Tips:
- Extra juicy: Add 1–2 tbsp plain Greek yogurt to the mixture.
- Flavor boost: Fresh parsley or basil chopped finely adds freshness.
- Cheese-stuffed option: Make a small indentation in each meatball, add a cube of mozzarella, then seal—molten cheese surprise!
I can write a full “cheese-stuffed chicken meatball” recipe next, which is basically a mini molten cheese bomb—super indulgent and perfect for parties or pasta.
Do you want me to do that?
