why make this recipe
This Ground Chicken Meatballs Recipe is easy, fast, and mild. The meatballs cook well in the oven. They stay moist because of breadcrumbs soaked in milk and parmesan mixed into the meat. They work for weeknight dinners, meal prep, or a simple appetizer.
introduction
These meatballs use a mix of chicken breast and thigh for good flavor and texture. They are simple to make and bake in about 20 minutes. If you want a bolder flavor, try this spicy chicken meatballs recipe for a spicy twist and extra ideas.
how to make Ground Chicken Meatballs Recipe
Follow the steps in order to get tender, even meatballs. Do not overmix the meat. Chill the rolled balls briefly so they hold shape. Roast at a high temperature so the outside browns while the inside reaches a safe temperature.
Ingredients :
- 1 lb ground chicken (mix of breast and thigh)
- 1/2 cup Panko breadcrumbs
- 1/4 cup whole milk
- 1 large egg, beaten
- 1/2 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced into a paste
- 2 tbsp fresh parsley, finely chopped
- 1 tsp dried oregano
- 1/2 tsp onion powder
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
Directions :
- Mix the 1/2 cup Panko and 1/4 cup milk in a small bowl. Letting this sit for 5 minutes ensures the crumbs are fully saturated.
- Mince the 3 garlic cloves into a fine paste and chop the 2 tbsp parsley.
- In a large bowl, whisk the 1 large egg with the 1 tsp salt, 1/2 tsp pepper, 1 tsp oregano, and 1/2 tsp onion powder.
- Fold the 1/2 cup Parmesan into the egg mixture until it forms a thick slurry.
- Add the 1 lb ground chicken and the soaked panade to the bowl.
- Use your hands or a fork to combine until the ingredients are just distributed. Overworking the meat will make the meatballs rubbery.
- Scoop approximately 1.5 tablespoons of mixture and roll into balls.
- Place on a parchment lined tray. Chilling for 10 minutes helps them hold their shape better during the sear.
- Roast at 400°F (200°C) for 18 to 20 minutes until the tops are golden and sizzling.
- Insert a thermometer into the center; it should read 165°F (74°C).
how to serve Ground Chicken Meatballs Recipe
Serve warm with pasta and sauce, on a sandwich, or with a salad and lemon wedges. They also work with rice bowls or as a snack with a dipping sauce like marinara or yogurt-tahini.
how to store Ground Chicken Meatballs Recipe
Cool meatballs to room temperature for no more than two hours. Store in an airtight container in the fridge for up to 4 days. For longer storage, freeze on a tray until firm, then transfer to a freezer bag for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through.
tips to make Ground Chicken Meatballs Recipe
- Use a mix of breast and thigh for better taste and moisture.
- Let the panko soak fully in milk; it keeps meatballs soft.
- Do not overmix. Mix until just combined.
- Chill before roasting to help them hold shape.
- Check internal temp to avoid undercooking.
variation (if any)
- Add 1/4 tsp red pepper flakes for mild heat.
- Swap parsley for basil for a different herb note.
- Pan-sear in oil for a crisper outside, then finish in the oven.
- Make a lemon-parmesan version by adding 1 tsp lemon zest.
FAQs
Q: Can I use all breast or all thigh chicken?
A: Yes, you can. All thigh gives more fat and flavor. All breast is leaner and drier. Mix both for best texture.
Q: Can I bake these from frozen?
A: Yes. Add 5 to 10 minutes to the baking time and check temperature until it reaches 165°F (74°C).
Q: Can I make these without Parmesan?
A: You can, but Parmesan adds salt and umami. If you skip it, add a bit more salt and a small splash of soy sauce or nutritional yeast.
Q: Are these safe for kids?
A: Yes. They are mild and small. Adjust seasoning if needed for young children.
Q: Can I make these in a pan instead of the oven?
A: Yes. Sear in a hot pan with a little oil and then finish on low heat until cooked through.
Ground Chicken Meatballs
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Paleo
Description
These easy and mild ground chicken meatballs are perfect for weeknight dinners or as a simple appetizer, staying moist with soaked breadcrumbs and Parmesan.
Ingredients
- 1 lb ground chicken (mix of breast and thigh)
- 1/2 cup Panko breadcrumbs
- 1/4 cup whole milk
- 1 large egg, beaten
- 1/2 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced into a paste
- 2 tbsp fresh parsley, finely chopped
- 1 tsp dried oregano
- 1/2 tsp onion powder
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
Instructions
- Mix the 1/2 cup Panko and 1/4 cup milk in a small bowl. Letting this sit for 5 minutes ensures the crumbs are fully saturated.
- Mince the 3 garlic cloves into a fine paste and chop the 2 tbsp parsley.
- In a large bowl, whisk the 1 large egg with the 1 tsp salt, 1/2 tsp pepper, 1 tsp oregano, and 1/2 tsp onion powder.
- Fold the 1/2 cup Parmesan into the egg mixture until it forms a thick slurry.
- Add the 1 lb ground chicken and the soaked panade to the bowl.
- Use your hands or a fork to combine until the ingredients are just distributed. Overworking the meat will make the meatballs rubbery.
- Scoop approximately 1.5 tablespoons of mixture and roll into balls.
- Place on a parchment lined tray. Chilling for 10 minutes helps them hold their shape better during the sear.
- Roast at 400°F (200°C) for 18 to 20 minutes until the tops are golden and sizzling.
- Insert a thermometer into the center; it should read 165°F (74°C).
Notes
Chill meatballs briefly before roasting to retain shape. For a crispier exterior, pan-sear before baking.
Nutrition
- Serving Size: 4 meatballs
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg
