How to make chicken meatballs

Chicken Parmesan Meatballs

How to make chicken meatballs

Let me tell you about how my week is going to go: by the time you read this, I will be on the road for work. My boss and I are heading ouT Sunday evening, have full days Monday and Tuesday in meetings with clients and prospective clients. We’ll make our way back into town around 7:30 Tuesday evening. At that point, I will kiss my husband, throw my toiletries into a separate suitcase (which I hope is mostly packed), zip it up and hit the road again. This time, I’ll be heading to Kansas City, to Ali’s loft (and I’m so excited about that!!) And then Wednesday morning, she and I are leavin’ on a jet plain, heading to Austin for BlogHer Food.

Are you out of breath reading that? Because I am out of breath just typing it. Luckily, once we land, we should be able to relax, make our way to our hotel, and then proceed to eat our way through Austin. My kind of vacation, for sure. I am thoroughly excited about the whole conference (thank you, Imperial Sugar for the sponsorship!!) but what I am most excited about is rooming with seven, yes SEVEN of my best blogging pals. And also seeing and meeting many of my other awesome blogging friends. Epic probably only begins to describe the end of this week and this weekend. I will fill you in on the whole thing next week!

But for now, let’s talk meatballs. Earlier this year I had a little thing going on with meatballs and all of a sudden a couple of weeks ago, I had another idea pop into my head: chicken parmesan meatballs – all of the flavors of classic chicken parmesan, stuffed into a meatball and topped with marinara sauce. Perfecto. And it was. The best part is that these are so, so simple. You just throw everything in, bake them, and eat them. And they make the perfect vehicle for enjoying my quick homemade marinara sauce!

How to make chicken meatballs

How to make chicken meatballs

Chicken Parmesan Meatballs

Yield: 2 dozen meatballs

Total Time: 35 min

Classic chicken parmesan flavors wrapped up into a meatball and topped with homemade marinara sauce.

Ingredients:

1 pound ground chicken
1/2 cup panko breadcrumbs
3/4 cup freshly grated Parmesan Cheese
2 cloves garlic, minced
1 Tbs. tomato paste
1 Tbs. fresh basil, chopped
2 tsp. fresh oregano, chopped
1 tsp. crushed red pepper flakes
1 tsp. fresh parsley, chopped
1/2 tsp. salt
1/2 tsp. pepper
Marinara Sauce for serving

Directions:

Heat the oven to 375 degrees and spray a 9×13 rimmed baking sheet with cooking spray. (I use my Misto sprayer.)

Mix all of the above ingredients in a large bowl until combined. The mixture will be moist but should hold together when formed into a ball.

Scoop the mixture out and roll into 1-inch balls and place them on the prepared baking sheet. Bake in the 375 degree oven for about 20 minutes until golden brown and the chicken is cooked through. The center of the meatball should read 165-170 degrees.

Alternatively, fry the meatballs in about 1-inch of grapeseed oil in a high-sided skillet for about 5 minutes on each side, until cooked through.

Serve with marinara sauce and, if desired, cooked pasta.

This post may contain affiliate links. Please read my disclosure policy.

How to make chicken meatballs

For me Classic Chicken Meatballs need to be moist, flavorful and not too dense. In these roasted chicken meatballs I keep the ingredients few, just enough to hold the chicken mixture together, and the herbs and spices of parsley, fennel, and celery salt light.

How to make chicken meatballs

So here we are at the second in my new series for one of my favorite foods – Meatballs! I’ve shared with you my take on the Classic Beef Meatball and here is my Classic Chicken Meatball.

Let’s face it, chicken breast meat on it’s own is never enough to keep a chicken meatball moist. Add in milk soaked bread and often times you get lumps of bread in your meatball. In my opinion thigh meat is best for flavor and fat content. Essential needs for a little ball of roasted meat right? Who wants a hard, dense and flavorless meatball?

So whenever I pick up ground chicken I am sure to read the label. Did you know most markets carry ground chicken and half the product out there is ground chicken thigh meat! It’s the darker blend. You want this! If not ask your butcher if they would grind up a package of chicken thighs. You’d be surprised, most do it no problem.

How to make chicken meatballs

This recipe is almost the same one I use for my Classic Beef Meatballs in that the ingredients are almost similar with a few modifications other than the use of ground chicken.

How to make chicken meatballs

These are mixed, rolled and refrigerated for 15 minutes to firm up and then scooped or rolled.

In a oiled baking pan they go to roast until golden brown and firm.

How to make chicken meatballs

These are so versatile and are great to use with a variety of sauces from Alfredo, pesto and your favorite pasta sauce or if you like it a little spicy, try my Arrabbiata Sauce.

This post may contain affiliate links. Please read my disclosure policy.

How to make chicken meatballs

For me Classic Chicken Meatballs need to be moist, flavorful and not too dense. In these roasted chicken meatballs I keep the ingredients few, just enough to hold the chicken mixture together, and the herbs and spices of parsley, fennel, and celery salt light.

How to make chicken meatballs

So here we are at the second in my new series for one of my favorite foods – Meatballs! I’ve shared with you my take on the Classic Beef Meatball and here is my Classic Chicken Meatball.

Let’s face it, chicken breast meat on it’s own is never enough to keep a chicken meatball moist. Add in milk soaked bread and often times you get lumps of bread in your meatball. In my opinion thigh meat is best for flavor and fat content. Essential needs for a little ball of roasted meat right? Who wants a hard, dense and flavorless meatball?

So whenever I pick up ground chicken I am sure to read the label. Did you know most markets carry ground chicken and half the product out there is ground chicken thigh meat! It’s the darker blend. You want this! If not ask your butcher if they would grind up a package of chicken thighs. You’d be surprised, most do it no problem.

How to make chicken meatballs

This recipe is almost the same one I use for my Classic Beef Meatballs in that the ingredients are almost similar with a few modifications other than the use of ground chicken.

How to make chicken meatballs

These are mixed, rolled and refrigerated for 15 minutes to firm up and then scooped or rolled.

In a oiled baking pan they go to roast until golden brown and firm.

How to make chicken meatballs

These are so versatile and are great to use with a variety of sauces from Alfredo, pesto and your favorite pasta sauce or if you like it a little spicy, try my Arrabbiata Sauce.

Easy Baked Chicken Meatballs are a total family favorite! You’ll love how easy they come together. They can be eaten plain, or served up in classics like spaghetti and meatballs and meatball subs.

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Easy Baked Chicken Meatballs are a total family favorite! You’ll love how easy they come together. They can be eaten plain, or served up in classics like spaghetti and meatballs and meatball subs.

How to make chicken meatballs

Ground chicken meatballs are a guaranteed win at dinner. If your kid likes chicken nuggets, they will like these meatballs too. We’ve made sure to design a recipe that grow ups will love too. They are full of flavor! And we’ve added healthy fats in to make sure that your meatballs stay nice and moist.

PRO TIP: Olive oil is often added to ground poultry to add moisture and flavor. Because olive oil is a healthy fat, this keeps ground poultry a healthier option than ground beef without sacrificing that perfect juicy meatball.

Can I use ground turkey instead?

Yes, you can use ground turkey instead of ground chicken in this recipe to make turkey meatballs. The cooking time will remain the same. Ground turkey comes in various fat options. We recommend using a lean ground turkey.

How to make chicken meatballs

How to make chicken meatballs

How should I serve chicken meatballs?

You can serve meatballs plain, as a main dish (these chicken meatballs are definitely good enough!), or you can serve it up with spaghetti sauce for spaghetti and meatballs. Another classic option is to serve them up in meatball subs.

If you like this recipe, you may be interested in these other meatball recipes:

SERVING SIZE: This recipe makes 18 meatballs which will serve 4 to 5 people.

FREEZER INSTRUCTIONS: These meatballs can be frozen. Place on a baking sheet after forming into meatballs and place in the freezer to freeze. Once frozen, remove from baking sheet and transfer to a resealable plastic bag for longer term storage. They will stay good in the freezer for 1 to 3 months.

LEFTOVER AND REHEATING INSTRUCTIONS: Store in an airtight container or plastic bag in the refrigerator. Will stay good for 5 days, and up to 7 if your ground chicken was fresh and recently purchased.

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

These Creamy Chicken Meatballs in Mushroom Sauce are soft, juicy, full of flavor and tossed in a luscious sauce made up with lots of mushrooms. This is a delicious 30 minute dish that’s perfect for dinner with some noodles or pasta!

How to make chicken meatballs

I’m not even kidding you when I say that I can guzzle down that sauce by the litre. Its that good!

I’m a huge mushroom sauce fan and this is really my third recipe that uses a similar sauce situation. Because that sauce is everything.

And I think there is nothing wrong with adding chicken meatballs to that sauce. In fact every single thing is right every time I make these creamy chicken meatballs in mushroom sauce. Which is like thrice in the last week. Even while we were packing up and unpacking to leave for Auroville. Serious dedication folks. Don’t tell me to stop.

How to make chicken meatballs

These chicken meatballs are juicy and light unlike some other chicken meatballs that can be weird and hard. And can fly around when you try slicing into them. Like dodging you. Didn’t happen to me ?

There are some cool tips to making this recipe, faster, simpler easier which I’m going to share.

Cooking Tips for Creamy Chicken Meatballs in Mushroom Sauce

  • While making meatballs, the best way is to mix all your ingredients except the ground meat first. This way it’s much easier to combine your seasoning, binding agents and flavoring when you finally add the meat.
  • Don’t over mix. Seriously, just stop when you feel like you are 90% done. Overworking the meat can lead to denser meatballs.
  • To chop the mushrooms finely, just cut them in half and add them to a food processor. This will coarsely chop the mushrooms without you having to do any of that effort. Takes about 2.5 minutes.
  • Always sear the meatballs on high heat. This locks in the flavors and the sear helps them retain their shape when you add them back to the sauce.
  • Feel free to switch up chicken meatballs for vegetarian ones if you are a vegetarian. But retain the sauce. Because that sauce absolutely rocks!

How to make chicken meatballs

Secret to juicy Meatballs

Juicy chicken meatballs are key to this recipe and here are some tips that you can use every time you make meatballs to keep them soft and juicy:

Mix the add ins first: While mixing meatballs, I have a step that I never miss. I add all the add ins like breadcrumbs, egg, seasoning etc to the bowl and mix them together first so that when I add my ground meat, it’s much easier to combine the flavors and there is no chance of over mixing

Don’t overmix: To keep meatballs from becoming tough while cooking, don’t overmix the mixture. Don’t use force while mixing, and just toss everything together and definitely use your hands which will give you better control. If your mixture looks pasty, you’ve gone too far

Don’t overcook: It’s easy to overcook chicken meat. In this case, I sear the meatballs in the pan to lock the flavors in and then simmer the meatballs in the sauce till they are cooked through. These meatballs need 15-20 minutes of cooking time

How to make chicken meatballs

Now who wants a bite of those creamy chicken meatballs in mushroom sauce? *raises hand* *both hands*

by Nadia Bashir December 20, 2018

Description

One of the best ways to optimize the taste and nutritional value of your meals is to make them using fresh, high-quality ingredients. Here’s how to do this when cooking a classic dish both adults and kids enjoy: chicken meatballs.

Fresh chicken: What to look for

  • Fresh chicken has yellowish skin and pinkish meat. The shape of the chicken should also look natural, and you shouldn’t notice an obvious scent. Avoid chicken with a distinct odour because it has probably gone bad.
  • Read the label on the chicken carefully so that you know what you’re buying. Keep an eye out for grass-fed chicken, which is more nutritious than chicken fed corn or other feeds.
  • Check if the label says it’s fresh. This means that the chicken has never had an internal temperature less than 26 degrees Fahrenheit. Freezing and thawing chicken changes its texture.
  • Look for chicken labelled as “free-range.” Because these chickens have been raised under more humane conditions and given access to the outdoors, their meat is cleaner.
  • Choose chicken that’s been certified organic by a reputable certifying body, such as the USDA. Buying organic chicken helps you steer clear of genetic engineering, synthetic pesticides, and sewage.
  • Instead of buying pre-ground meat, choose whole meat and have the butcher grind it for you. When you buy pre-ground meat, it’s harder to know what’s in it. For example, it’s challenging to determine the quality of the meat, where it came from, and whether it’s been frozen.

How to make meatballs a healthy meal

If you’re trying to maintain a healthy diet or lose weight, you don’t have to give up all of your favourite foods. Instead, you can find ways to tweak them so you can still enjoy the flavours and textures you love without adding inches to your waistline.

How can you make a healthy version of chicken meatballs? Leave the breadcrumbs out.

The breadcrumbs in traditional meatball recipes are usually made from highly processed white bread, which contains few nutrients. By leaving the breadcrumbs out, you can enjoy delicious meatballs without loading up on processed carbs.

Of course, the breadcrumbs in traditional meatballs serve a purpose—they hold the meatballs together. As a result, meatballs made without breadcrumbs are naturally more likely to fall apart. To keep breadcrumb-less meatballs intact, turn them slowly and frequently as you cook them.

Enjoy a healthy version of a classic recipe by trying our homemade chicken meatballs without breadcrumbs. Here’s how to make them:

Ground Chicken Recipes are one of things we’ve been doing around our house for eating more healthy meals. Which means fitting more lean meats into our Budget Friendly Meals. Making these Easy Best Oven Baked Chicken Meatball Recipes is just one of those yummy but super healthy ways we’ve upped our healthy protein!

What I love about this super easy recipe is that they are made out of homemade ground chicken!

Want to make your own Ground Chicken Meatballs? It’s so easy and very healthy! Hop on over to How to Make Chicken Meatballs from Scratch and learn how to make juicy chicken meatballs!! Once you have your ground chicken you are ready to make your recipe.

Best Oven Baked Chicken Meatball REcipes

Ingredients:

  • 2 lbs Ground Chicken (you can also use turkey if you prefer)
  • 1/2 cup Parmesan Cheese
  • 1/2 cup Italian Panko Bread Crumbs (you can use gluten free!)
  • 2 eggs
  • 4 Tblsp Olive Oil OR 1/4 cup Cottage Cheese/Ricotta Cheese

Because Chicken is so lean it needs a little moisture or it can get dried out when it’s cooked.

  • Optional: Parchment Paper for easy clean up
  • Directions:

    Preheat Oven to 400 degrees.

    mix together the above ingredients and shape into meatballs about 1 1/2 inches round.

    Place onto a baking sheet with parchment paper. If you don’t have parchment paper you can use foil and spray with cooking spray AND if you don’t have either…simply spray the baking sheet!

    Put your Ground Chicken Meatballs into the oven and bake for 20 mins.

    Remove from oven.

    How do you know when Chicken Meatballs are done?

    Chicken Meatballs are done when they are 160 degrees inside. You can check this by using a simple meat thermometer. Meat thermometers are cheap, so they are well worth it to purchase one for all of your cooking needs. If you don’t have one, simply cut one of your meatballs open and make sure it is not pink. All ovens are a bit different so it’s best to check. Your meatballs may need 5 more mins.

    Be careful not to over cook your chicken meatballs. They can become dried out quickly. So if you know your oven cooks hot. pull them out and check them sooner than later. Meatballs actually cook pretty quickly.

    What should I serve with Chicken Meatballs?

    Chicken Meatballs can be served in so many ways…just like beef or turkey meatballs. So if you are wondering how should I serve meatballs, find two simple ways we got dinner on the table in a flash!

    Serve these super easy healthy ground chicken recipes! First we had a simple Pesto dish then we had Tomato sauce the other day with the leftover chicken meatballs we had frozen. It was so YUM!!

    The sky is the limit. You can use any kind of sauce, noodles…even rice is delicious with chicken meatballs!

    I have a delicious Swedish Meatball Sauce recipe you can serve over the chicken meatballs too! Scroll to the bottom for these easy recipes!

    Can I freeze leftover Chicken Meatballs?

    Yes! You can totally Freeze the Leftover cooked Meatballs for a later Freezer Meal!

    Butter Chicken Meatballs are not your average meatball. Tender, curry seasoned meatballs are baked, then added to a butter curry sauce. Serve with rice and Naan for a delicious and flavorful meal.

    How to make chicken meatballs

    Butter Chicken Meatballs Ingredients

    To make this Indian meatballs recipe, you will need the following ingredients (see the recipe card below for exact amounts):

    • Ground chicken or turkey
    • Egg: whisk it so it will mix in easy
    • Panko: regular
    • Olive oil: this helps keep the meatballs moist
    • Cilantro: great for flavor
    • Salt and pepper to taste
    • Heavy cream: you can use yoghurt or Greek yoghurt if you want
    • Butter: salted or unsalted
    • Yellow onion: or white
    • Ginger: use fresh and grate it finely
    • Jalapeno: you can use a green chili from the Indian store if you want
    • Coriander: use ground or fresh grind some
    • Garlic: fresh minced
    • Yellow curry powder: a must for this dish
    • Garam masala: you can find this in any Indian store or on Amazon
    • Coconut milk: use canned full fat coconut milk
    • Tumeric: for the flavor
    • Chicken stock

    How to make chicken meatballs

    How to Make Chicken Meatballs

    1. Preheat the oven to 350° and line a cookie sheet with parchment paper. Spray the parchment paper with nonstick cooking spray.
    2. In a large mixing bowl, combine all the meatball ingredients except the ground chicken. Mix well to combine. Add the ground chicken and mix just to combine without overmixing.
    3. Using an ice cream scoop, scoop out meatballs and roll into balls, then place on the parchment paper.
    4. Place in the oven and bake for 15 minutes, then check for doneness. If needed, cook for an additional minute up to 5 minutes.

    How to make chicken meatballs

    How to Make Butter Chicken Sauce

    1. In a large saute pan, melt 2 tablespoons of butter and add the onion, ginger, jalapeno and garlic. Saute for 5 minutes.
    2. Add the spices and brown for another minute. Add the tomato paste and stir to combine.
    3. Add the coconut milk and chicken stalk and stir well. Let this simmer for 10 minutes.
    4. Add the heavy cream or yoghurt and the butter and let the butter melt.
    5. Stir to combine and add the meatballs. Let this simmer for another 2 to 3 minutes.

    How to make chicken meatballs

    Recipe Tips

    Don’t overmix the ground chicken meatballs so they don’t get dry.

    Olive oil is optional, but it helps keep the meatballs moist.

    Serve this with rice, salad and Naan for a complete meal.

    How to make chicken meatballs

    Storage Instructions

    Store in an airtight container in the refrigerator for up to 5 days.