Juicy Chicken Meatballs (Print)
Tender, juicy chicken meatballs with a crisp exterior - ready in 35 minutes, great with pasta or dips.
# Ingredient List:
→ Meat & Eggs
01 - 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
# How-To Steps:
01 - In a large bowl, combine ground chicken, grated onion, minced garlic, parsley, breadcrumbs, milk, egg, salt, pepper, oregano, and paprika. Mix until just combined — do not overmix 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. Add meatballs in batches, spacing them slightly apart to ensure even browning.
04 - Cook for 5 to 7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. For extra juiciness, finish in a preheated oven at 350°F for 5 minutes.
05 - Serve hot with your favorite sauce, alongside pasta, or as appetizers with toothpicks for easy serving.
# Expert Suggestions:
01 -
- These meatballs stay incredibly moist inside thanks to a simple milk and breadcrumb soak that most people skip.
- They are versatile enough to serve over pasta, tuck into a sandwich, or eat plain with toothpicks at a party.
02 -
- Overmixing the meatball mixture is the number one mistake and it produces a dense, bouncy texture instead of the tender crumb you want.
- Crowding the pan drops the oil temperature and steams the meatballs rather than frying them, so patience and batches are essential.
03 -
- Soak the breadcrumbs in milk for five minutes before adding the meat and you will notice a distinctly more tender result.
- Use a cookie scoop to portion the mixture evenly because uniform size means no meatball overcooks while another stays raw in the center.