Chicken Meatball Recipe
Ingredients
For the Meatballs:
- 1 lb ground chicken preferably a mix of breast and thigh
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated onion for extra moisture
- 2 cloves garlic minced
- 1/4 cup fresh parsley chopped
- 1/4 cup milk optional, for added tenderness
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
For Cooking:
- 2 tbsp olive oil for pan-frying or non-stick spray (for baking)
Instructions
1. Prepare the Meatball Mixture:
- In a large mixing bowl, combine ground chicken, breadcrumbs, egg, Parmesan, grated onion, garlic, parsley, and seasonings.
- Add a splash of milk for extra moisture if desired.
- Gently mix until just combined to avoid overworking the meat.
2. Shape the Meatballs:
- Using a small ice cream scoop or your hands, form the mixture into 1 to 1.5-inch meatballs.
- You should get about 20-24 meatballs, depending on size.
3. Cooking Methods:
To Bake:
- Preheat the oven to 400°F (200°C).
- Arrange meatballs on a parchment-lined baking sheet.
- Lightly brush with olive oil.
- Bake for 18-20 minutes, flipping halfway through for even browning.
To Pan-Fry:
- Heat olive oil in a skillet over medium heat.
- Cook meatballs in batches, turning occasionally, for 4-5 minutes per side, until golden brown and cooked through.
To Air-Fry:
- Preheat air fryer to 375°F (190°C).
- Arrange meatballs in a single layer in the basket.
- Cook for 12-15 minutes, shaking halfway through.
Notes
For juicier meatballs, avoid overmixing the meat. You can also add a bit of grated zucchini or ricotta cheese to boost moisture. If you're looking for a healthier option, bake or air-fry instead of pan-frying. These meatballs freeze well—just store them in an airtight container for up to 3 months and reheat as needed.
