Juicy Chicken Meatballs (Print version)
Tender, juicy chicken meatballs with garlic, parsley and breadcrumbs; pan-seared for a golden crust. Ready in 35 minutes.
# What goes in:
→ 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 - 2 oz 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
# Cooking steps:
01 - In a large mixing bowl, combine the ground chicken, grated onion, minced garlic, chopped parsley, breadcrumbs, milk, egg, salt, black pepper, oregano, and paprika. Mix gently until just incorporated—do not overwork the mixture or the meatballs will become tough.
02 - Lightly moisten your hands with water to prevent sticking. Portion the mixture and roll into 16 to 18 uniform meatballs, ensuring even sizing for consistent cooking.
03 - Heat the olive oil in a large skillet or frying pan over medium heat until the oil shimmers. Arrange the meatballs in batches, leaving space between each to allow proper browning.
04 - Sear the meatballs for 5 to 7 minutes per side until deeply golden brown and fully cooked through, reaching an internal temperature of 165°F. For added juiciness, transfer to a preheated 350°F oven for 5 minutes to finish.
05 - Serve hot alongside your favorite sauce, over pasta, or as a standalone appetizer with toothpicks for dipping.
# Tips from flavorandfeast:
01 -
- Ground chicken is lean and affordable, and this recipe turns it into something genuinely tender and flavorful without any fuss.
- You can serve them over pasta, tuck them into a sandwich, or eat them straight from the pan with toothpicks and whatever sauce you have.
02 -
- Overmixing the meatball mixture is the fastest way to end up with a tough, rubbery texture, so handle it gently and stop as soon as it looks uniform.
- Crowding the pan drops the oil temperature and turns searing into steaming, which means no golden crust.
03 -
- Grate the onion directly into the bowl over a piece of parchment paper to catch the juice, because that onion liquid is pure flavor you do not want to lose on your cutting board.
- Let the shaped meatballs rest in the fridge for 15 minutes before cooking, which helps them hold their shape and develop a better crust in the pan.