Juicy Chicken Meatballs (Print Version)

Juicy, tender chicken meatballs with a crisp exterior, ready in 35 minutes. Serve with pasta or your favorite sauce.

# Recipe Ingredients:

→ Meat & Eggs

01 - 1.1 lb ground chicken
02 - 1 large egg

→ Vegetables & Aromatics

03 - 1 small onion, finely grated
04 - 2 cloves garlic, minced
05 - 2 tbsp fresh parsley, chopped

→ Binders & Moisture

06 - ¼ cup fresh breadcrumbs
07 - ¼ cup milk (use plant-based milk for dairy-free)

→ Spices & Seasonings

08 - 1 tsp salt
09 - ½ tsp ground black pepper
10 - ½ tsp dried oregano
11 - ½ tsp paprika

→ For Cooking

12 - 2 tbsp olive oil

# Directions:

01 - In a large mixing bowl, combine ground chicken, grated onion, minced garlic, chopped parsley, breadcrumbs, milk, egg, salt, black pepper, oregano, and paprika. Mix gently until just combined—avoid overmixing to keep the meatballs tender.
02 - Lightly wet your hands to prevent sticking and shape the mixture into 16 to 18 equal-sized meatballs, approximately 1.5 inches in diameter.
03 - Heat olive oil in a large skillet over medium heat until the oil shimmers. Arrange the meatballs in batches, spacing them about 1 inch apart to ensure even browning.
04 - Cook the meatballs for 5 to 7 minutes per side until golden brown and fully cooked through, reaching an internal temperature of 165°F. For extra juiciness, transfer to a preheated oven at 350°F for an additional 5 minutes.
05 - Serve hot alongside your favorite sauce, over pasta, or as a standalone appetizer.

# Expert Advice:

01 -
  • They stay incredibly moist thanks to a simple milk and breadcrumb soak that most people skip.
  • The recipe bends to whatever herbs or spices you have lurking in your pantry.
  • They go from mixing bowl to plate in about half an hour, which is faster than delivery.
02 -
  • Overmixing the meat mixture creates dense tough meatballs instead of tender ones.
  • Crowding the pan drops the oil temperature and steams rather than sears the meatballs.
  • Grated Parmesan folded into the mix is a game changer if dairy is not a concern.
03 -
  • Let the shaped meatballs rest in the fridge for 15 minutes before cooking so they hold their shape better.
  • A cast iron skillet gives the most consistent crust but any heavy bottomed pan works well.

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