🍗 Chicken Meatballs
Tender, juicy chicken meatballs that can be baked, pan-fried, or simmered in sauce — versatile for pasta, sandwiches, or appetizers.
📝 Ingredients
- 1 lb ground chicken (light, dark, or mixed)
- ½ cup breadcrumbs (plain or Italian)
- ¼ cup grated Parmesan cheese (optional)
- 1 egg
- 2 cloves garlic, minced
- 2 tbsp finely chopped onion
- 2 tbsp fresh parsley, chopped (or 1 tsp dried)
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp paprika or Italian seasoning (optional)
- 2–3 tbsp olive oil or vegetable oil (for frying)
👩🍳 Instructions
1. Make the meatballs
- In a large bowl, combine all ingredients except the oil.
- Mix gently until just combined — overmixing can make them tough.
- Shape into 1–2 inch balls.
2. Cook the meatballs
Option A – Pan-fry:
- Heat oil in a skillet over medium heat.
- Add meatballs in batches, cook 4–5 minutes per side until golden and cooked through (internal temp 165°F / 74°C).
Option B – Bake:
- Preheat oven to 400°F (200°C).
- Place meatballs on a greased baking sheet or parchment-lined pan.
- Bake 18–20 minutes until cooked through.
Option C – Simmer in Sauce:
- Brown meatballs in a skillet or bake briefly, then simmer in tomato sauce for 15–20 minutes.
✨ Tips for Juicy Chicken Meatballs
- Add a splash of milk to the mixture for extra moisture.
- Panko breadcrumbs make them lighter and fluffier.
- Serve with pasta, rice, or as sliders in buns with sauce.
If you want, I can also give a healthy air-fryer version that’s crisp on the outside and tender inside.
