Juicy Chicken Meatballs (Printer-friendly)

Tender, juicy chicken meatballs with garlic, parsley and breadcrumbs; crisp outside, soft inside. Serves 4.

# What You 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 - 2.1 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

# How to Make It:

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 to an internal temperature of 165°F. For extra juiciness, optionally finish in a preheated oven at 350°F for 5 minutes.
05 - Serve hot with your favorite sauce, alongside pasta, or as appetizers. Pairs well with tomato sauce, tzatziki, or sweet chili dip.

# Expert Tips:

01 -
  • Ground chicken is leaner than beef but these meatballs stay incredibly moist thanks to a simple milk and breadcrumb soak.
  • The recipe is endlessly flexible and works as an appetizer, a pasta topper, or a standalone main with a quick sauce.
  • They freeze beautifully so you can double the batch and have dinner ready in minutes on busy nights.
02 -
  • Overmixing is the fastest way to turn tender meatballs into rubbery ones so stop mixing as soon as the ingredients look combined.
  • If the mixture feels too wet to shape refrigerate it uncovered for 15 minutes and it will firm up beautifully.
03 -
  • Use a cookie scoop or ice cream scoop to portion the mixture so every meatball is the same size and cooks at the same rate.
  • Do not flip the meatballs too early because a proper crust releases naturally from the pan when it is ready.

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