Juicy Chicken Meatballs (Printer-Friendly)
Tender, juicy chicken meatballs with garlic and parsley; golden sear, ready in 35 minutes. Serves 4.
# What You'll Need:
→ 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
# How to Make It:
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. Gently fold everything together until just evenly incorporated — avoid overmixing to keep the meatballs tender.
02 - Lightly wet your hands with water to prevent sticking. Portion the mixture and roll into 16 to 18 uniform meatballs, each roughly 1½ inches in diameter.
03 - Heat the olive oil in a large skillet or frying pan over medium heat until the oil shimmers.
04 - Working in batches to avoid crowding, arrange the meatballs in the skillet with slight spacing between each. Cook for 5 to 7 minutes per side until deeply golden brown on all sides and cooked through to an internal temperature of 165°F. For extra juiciness, transfer the finished meatballs to a preheated 350°F oven for an additional 5 minutes.
05 - Serve the meatballs hot alongside pasta, over rice, with your favorite sauce, or on their own as an appetizer.
# Expert Advice:
01 -
- Ground chicken can turn dry and disappointing, but the breadcrumb and milk soak keeps every single meatball tender and moist inside.
- The spice blend is simple enough for weeknights yet layered enough that guests always ask what your secret is.
02 -
- Overmixing the meat mixture is the single biggest mistake, it compresses the protein and turns soft meatballs into bouncy rubber.
- Letting the shaped meatballs rest in the fridge for 10 minutes before cooking helps them hold their shape and cook more evenly.
03 -
- Grate the onion directly into the mixing bowl so every drop of juice ends up in the meatballs where it belongs.
- A pinch of grated Parmesan folded into the mixture adds a savory depth that surprises people every time.