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Close-up of chicken meatballs showing seared golden exterior and glossy tomato sauce, garnished with Parmesan — chicken meatballs recipe
Abdul Rehman

Chicken Meatballs

Juicy, tender chicken meatballs made with a milk-soaked breadcrumb panade for guaranteed moisture. Pan-seared for a golden crust and finished in a simple tomato sauce. These chicken meatballs work with pasta, in soup, in sandwiches, or straight from the skillet.
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Prep Time 10 minutes
Cook Time 18 minutes
2 minutes
Total Time 30 minutes
Course: Main, Meal Prep
Cuisine: Italian-inspired
Calories: 265
Ingredients Method

Ingredients
  

For the Meatballs
  • 500 g (1.1 lb) ground chicken (thigh preferred)
  • ¼ cup (25g) dry breadcrumbs
  • 3 tablespoons whole milk
  • 1 large egg
  • 3 garlic cloves, finely grated
  • 3 tablespoons finely grated Parmesan
  • 1 teaspoon dried oregano
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil (for searing)
For the Optional Pan Sauce
  • 1 can (400g) crushed tomatoes
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon olive oil
  • ½ teaspoon dried basil
  • Salt and pepper to taste

Method
 

  1. Combine breadcrumbs and milk in a large bowl. Let sit 2 minutes until fully absorbed.
  2. Add ground chicken, egg, garlic, Parmesan, oregano, onion powder, salt, and pepper. Mix by hand for 20 seconds, just until combined.
  3. Portion into approximately 20 balls at 25g each. Roll briefly between wet palms.
  4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add meatballs in a single layer and do not move for 3 minutes.
  5. Turn and cook 3 more minutes. Turn once more for 2 minutes to brown any remaining pale sides. Verify internal temperature of 75°C (165°F) with a thermometer.
  6. (Optional sauce) Remove meatballs. Add oil and sliced garlic to same pan; cook 60 seconds. Add crushed tomatoes and basil, scrape up fond, season, and simmer 5 minutes.
  7. Return meatballs to sauce, cover, and cook on low for 5 more minutes. Rest 2 minutes before serving.