Juicy Chicken Meatballs (Print View)
Tender, juicy chicken meatballs with garlic, parsley and breadcrumbs—crispy outside, moist inside; 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 - 2 oz fresh breadcrumbs
07 - ¼ cup milk (substitute with 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
# Method:
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 mix until all ingredients are evenly incorporated — avoid overmixing to keep the meatballs tender.
02 - Lightly wet your hands to prevent sticking, then portion the mixture into 16 to 18 equal-sized balls, rolling each one gently between your palms until smooth and uniform.
03 - Heat the olive oil in a large skillet or frying pan over medium heat until the oil shimmers slightly, indicating it is ready for cooking.
04 - Place the meatballs in the skillet in batches, leaving a little space between each one to ensure even browning. Cook for 5 to 7 minutes per side, turning carefully with a spatula or tongs, until golden brown on the outside and the internal temperature reaches 165°F (74°C).
05 - For extra juiciness, transfer the browned meatballs to a preheated oven at 350°F (180°C) and bake for an additional 5 minutes until fully cooked through.
06 - Serve the meatballs hot alongside your favorite sauce, over pasta, or as an appetizer with toothpicks and dipping sauce.
# Insider Tips:
01 -
- They stay incredibly moist inside thanks to a simple milk and breadcrumb soak that takes two minutes to prep.
- You probably have every single ingredient in your kitchen right now, which makes this the perfect last minute dinner rescue.
02 -
- Overmixing the meat mixture will give you dense rubbery meatballs so stop folding the moment everything looks evenly distributed.
- Crowding the pan drops the temperature and steams instead of sears, which means you lose that gorgeous crust entirely.
03 -
- Let the shaped raw meatballs rest in the fridge for ten minutes before cooking because firm cold meatballs hold their shape much better in the hot pan.
- A fork pressed gently into the center of a meatball should reveal opaque white meat with clear juices when they are done, so use that as your visual cue if you do not have a thermometer handy.