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Easy & Delicious Chicken Meatballs

Incredibly easy and utterly delicious chicken meatballs that are simple to whip up, packed with flavor, and disappear fast. Perfect for busy weeknights, lighter than beef or pork, and stays super moist.
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Prep Time 15 minutes
Cook Time 10 minutes

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

Tips for Success:
- 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.