Introduction
Remember those cozy weeknight dinners, the ones where you just needed something comforting and quick, but also feel-good? For me, that often means meatballs! But sometimes, you want something a little lighter than beef or pork. That’s where these incredibly easy and utterly delicious chicken meatballs come in. They are so simple to whip up, packed with flavor, and honestly, they disappear from the plate in minutes. Get ready for a new staple recipe!
Why You’ll Love This Recipe
- Fast: From mixing bowl to plate in under 30 minutes. Perfect for busy weeknights!
- Easy: No complicated steps, just mix, roll, and cook. You got this!
- Giftable: They make a fantastic addition to a meal train or a potluck contribution.
- Crowd-pleasing: Kids and adults alike devour these. They’re versatile and just plain good!
Ingredients
Here’s what you’ll need to make these little balls of goodness. Nothing fancy, just simple, flavorful ingredients:
- 1 lb Ground chicken: I love using ground chicken for a lighter meatball, but it stays super moist.
- 1/4 cup Grated parmesan cheese: Adds that perfect salty, savory kick.
- 1/4 cup Blanched almond flour: This is my secret weapon for tender, juicy meatballs, especially if you’re keeping things gluten-free.
- 3 cloves Garlic, minced: Because is there any savory recipe that isn’t better with garlic?
- 3 tbsp Onion, grated and dried well with paper towels: Grating gives you flavor distribution, and drying it out keeps the meatballs from getting soggy. Don’t skip this!
- 2 tsp Italian seasoning: A simple way to bring classic Italian flavors right in.
- 1/2 tsp Sea salt: Enhances all the other flavors.
- 1/4 tsp Black pepper: Just a pinch for a little warmth.
- 1 large Egg: Our binding agent, helping everything stick together nicely.
- 2 tbsp Olive oil: For pan-frying these beauties to golden perfection.
How to Make It
Alright, let’s get cooking! Making these chicken meatballs is ridiculously easy. Follow these steps and you’ll have dinner ready in no time.
First things first, grab a large mixing bowl. Into that bowl, you’re going to add your ground chicken.
Now, toss in all the other ingredients: the grated parmesan cheese, blanched almond flour (or your gluten-free breadcrumbs), minced garlic, the grated and dried onion, Italian seasoning, sea salt, black pepper, and the large egg.
Time to mix! This is where you get your hands a little messy, or you can use a spoon or spatula. Gently mix everything together until it’s just combined. Be careful not to overmix, as this can make the meatballs tough. We’re aiming for tender!
Once everything is mixed, it’s time to form the meatballs. I usually make mine about 1 to 1.5 inches in diameter, roughly the size of a golf ball or a little smaller. You should get around 18-20 meatballs from this batch. A small scoop can help keep them uniform in size, which helps them cook evenly.
Now, grab a large skillet and heat the olive oil over medium heat.
Carefully add the meatballs to the hot skillet, making sure not to overcrowd the pan. You might need to cook them in batches.
Let them cook for about 3-4 minutes per side, turning them gently, until they are beautifully browned all over and cooked through. To be sure they’re done, you can check the internal temperature with a meat thermometer – they should reach 165°F (74°C).
Once they’re cooked, remove them from the pan and place them on a plate lined with paper towels to drain any excess oil.
And that’s it! You’ve made delicious chicken meatballs, ready to be served however you like!
Substitutions & Additions
One of the best things about a simple recipe like this is how easy it is to make it your own! Here are a few ideas:
- Cheese: No parmesan? Try grated Pecorino Romano or even a nutritional yeast for a dairy-free cheesy flavor.
- Flour: If you don’t have almond flour or need a different option, you can use regular breadcrumbs, gluten-free breadcrumbs, or even a couple of tablespoons of oat flour.
- Seasoning: Swap out the Italian seasoning for other blends! Try adding a pinch of red pepper flakes for heat, or switch to Greek seasoning for a different vibe. Fresh herbs like chopped fresh parsley, basil, or oregano are also fantastic additions.
- Veggies: Finely minced bell pepper, zucchini (make sure to squeeze out excess water!), or even finely grated carrot can be mixed in for extra nutrition and moisture.
- Meat: This recipe works beautifully with ground turkey as well!
Tips for Success
Making perfect meatballs is easy if you keep a few things in mind:
- Don’t Overmix: I can’t stress this enough! Overmixing develops the proteins in the meat too much, resulting in tough meatballs. Mix just until everything is combined.
- Dry the Onion: Seriously, grating the onion then squeezing or blotting out the excess moisture is key to preventing your meatballs from being watery or falling apart.
- Uniform Size: Try to make your meatballs roughly the same size so they cook evenly.
- Don’t Crowd the Pan: Give your meatballs space to brown properly. If you overcrowd the pan, they’ll steam instead of fry.
- Prep Ahead: You can mix the meatball mixture and form the balls ahead of time. Store them raw in the fridge for up to a day before cooking.
How to Store It
Have leftovers? Lucky you! Here’s how to keep your chicken meatballs fresh:
- In the Fridge: Store cooked meatballs in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet, microwave, or oven.
- In the Freezer: Cooked or uncooked meatballs freeze beautifully.
- To freeze raw: Place formed meatballs on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a freezer-safe bag or container.
- To freeze cooked: Let them cool completely, then transfer to a freezer-safe bag or container.
Frozen meatballs (cooked or raw) will last in the freezer for up to 3-4 months. Cook raw frozen meatballs from frozen, adding a few minutes to the cooking time, or thaw overnight in the fridge. Reheat cooked frozen meatballs gently.
FAQs
Got questions? I’ve got answers!
Can I bake these instead of pan-frying?
Absolutely! Baking is a great option if you want to use less oil. Place the formed meatballs on a parchment-lined baking sheet and bake at 400°F (200°C) for 18-22 minutes, or until cooked through (internal temperature reaches 165°F).
Are these meatballs gluten-free?
Yes, if you use blanched almond flour as specified in the recipe. If you opt for gluten-free breadcrumbs, just make sure they are certified gluten-free.
What should I serve with these chicken meatballs?
They are super versatile! Serve them with your favorite marinara sauce and pasta, over zucchini noodles for a lighter meal, with a creamy sauce, alongside a salad, or even on their own as an appetizer with a dipping sauce!
Easy & Delicious Chicken Meatballs
Equipment
- Large mixing bowl
- Large skillet
- Small scoop (optional, for forming meatballs)
- Meat thermometer (optional, for checking doneness)
- paper towels
- Baking Sheet (for freezing raw or baking alternative)
- Parchment paper (for freezing raw or baking alternative)
Ingredients
Hauptzutaten
- 1 lb Ground chicken
- 0.25 cup Grated parmesan cheese
- 0.25 cup Blanched almond flour (or gluten-free breadcrumbs)
- 3 cloves Garlic minced
- 3 tbsp Onion grated and dried well with paper towels
- 2 tsp Italian seasoning
- 0.5 tsp Sea salt
- 0.25 tsp Black pepper
- 1 Egg large
- 2 tbsp Olive oil for pan-frying
Instructions
- First things first, grab a large mixing bowl. Into that bowl, you're going to add your ground chicken.
- Now, toss in all the other ingredients: the grated parmesan cheese, blanched almond flour (or your gluten-free breadcrumbs), minced garlic, the grated and dried onion, Italian seasoning, sea salt, black pepper, and the large egg.
- Time to mix! This is where you get your hands a little messy, or you can use a spoon or spatula. Gently mix everything together until it's just combined. Be careful not to overmix, as this can make the meatballs tough.
- Once everything is mixed, it's time to form the meatballs. I usually make mine about 1 to 1.5 inches in diameter, roughly the size of a golf ball or a little smaller. You should get around 18-20 meatballs from this batch. A small scoop can help keep them uniform in size, which helps them cook evenly.
- Now, grab a large skillet and heat the olive oil over medium heat.
- Carefully add the meatballs to the hot skillet, making sure not to overcrowd the pan. You might need to cook them in batches.
- Let them cook for about 3-4 minutes per side, turning them gently, until they are beautifully browned all over and cooked through. To be sure they're done, you can check the internal temperature with a meat thermometer – they should reach 165°F (74°C).
- Once they're cooked, remove them from the pan and place them on a plate lined with paper towels to drain any excess oil.
- And that's it! You've made delicious chicken meatballs, ready to be served however you like!
Notes
- Don't Overmix: Mix just until everything is combined to avoid tough meatballs.
- Dry the Onion: Grating and squeezing out excess moisture prevents watery meatballs.
- Uniform Size: Make meatballs the same size for even cooking.
- Don't Crowd the Pan: Cook in batches if necessary to allow browning.
- Prep Ahead: Mixture can be mixed and formed up to a day in advance and stored raw in the fridge. How to Store It:
- In the Fridge: Store cooked meatballs in an airtight container for 3-4 days. Reheat gently.
- In the Freezer: Cooked or uncooked meatballs freeze well for 3-4 months. Freeze raw meatballs on a baking sheet before transferring to a container. Cool cooked meatballs completely before freezing. Cook raw frozen meatballs from frozen or thaw overnight. Reheat cooked frozen meatballs gently. FAQs:
- Can I bake these instead of pan-frying? Yes. Place formed meatballs on a parchment-lined baking sheet and bake at 400°F (200°C) for 18-22 minutes, or until 165°F (74°C) internal temperature.
- Are these meatballs gluten-free? Yes, if using blanched almond flour or certified gluten-free breadcrumbs.
- What should I serve with these? Serve with marinara sauce and pasta, zucchini noodles, creamy sauce, salad, or as an appetizer with dipping sauce.