Description
These homemade chicken meatballs are tender, flavorful, and versatile. Made with ground chicken, Parmesan, and aromatic herbs, they can be baked or pan-fried to golden perfection. Perfect served with pasta, in subs, or alongside rice and vegetables for a hearty meal.
Ingredients
Main Ingredients
- 1 lb ground chicken
- 1/2 cup breadcrumbs (panko or regular)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp chopped parsley (fresh or dried)
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1–2 tbsp olive oil (for pan-frying or brushing before baking)
Instructions
- Preheat Oven or Skillet: Preheat your oven to 400°F (200°C) if baking, or heat a skillet over medium heat if you prefer pan-frying the meatballs.
- Mix Ingredients: In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped parsley, onion powder, dried oregano, salt, and black pepper. Mix gently until all ingredients are just combined to avoid tough meatballs.
- Form Meatballs: Shape the mixture into 1.5-inch balls, making about 18 to 20 meatballs in total.
- Bake Meatballs: Arrange the meatballs on a parchment-lined baking sheet and brush them lightly with olive oil. Bake in the preheated oven for 18 to 20 minutes, or until they turn golden and the internal temperature reaches 165°F (74°C).
- Pan-Fry Meatballs (Alternative Method): Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking and turning occasionally for 10 to 12 minutes until browned on all sides and fully cooked through.
- Serve: Serve the meatballs with marinara sauce, over pasta, in subs, or alongside rice and vegetables for a hearty, comforting meal.
Notes
- You can use either fresh or dried parsley as per availability.
- Ensure not to overmix the meat mixture to keep the meatballs tender.
- Internal temperature should reach 165°F (74°C) to ensure they are fully cooked.
- Leftover meatballs can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- For gluten-free options, substitute regular breadcrumbs with gluten-free breadcrumbs.
