Juicy Chicken Meatballs Recipe

When I think back to my childhood kitchen, the aroma of sizzling garlic and herbs fills my memory. My grandmother, born and raised in the sun-drenched hills of Tuscany, had a gift for turning the simplest ingredients into something magical. While her meatballs were traditionally made with beef or veal, I’ve created a lighter, equally satisfying version that has become a staple in my own kitchen—chicken meatballs.

This chicken meatballs recipe offers a beautiful fusion of American convenience and Italian soul. It’s packed with lean protein, bursting with herby flavor, and versatile enough to serve over spaghetti, tuck into a sandwich, or enjoy on their own. Whether you’re preparing a cozy winter dinner or a light summer meal, this dish fits perfectly into every season.

Why You’ll Love This Chicken Meatballs Recipe

• Lighter Alternative: Made with ground chicken, it’s a leaner option than beef.

• Flavor-Packed: Thanks to garlic, herbs, Parmesan (optional), and breadcrumbs.

• Kid-Approved: Soft, juicy, and not too spicy—perfect for little eaters.

• Freezer-Friendly: Great for meal prep and quick weeknight dinners.

Ingredients (Serves 4–6)

Here’s what you’ll need for this delicious chicken meatballs recipe:

• 1 lb (450g) ground chicken

• ½ cup breadcrumbs (Italian-style or panko)

• 1 large egg

• 2 cloves garlic, minced

• ¼ cup grated Parmesan cheese (optional)

• 2 tbsp chopped fresh parsley (or 1 tsp dried)

• 1 tsp dried oregano

• ½ tsp dried basil

• ½ tsp salt

• ¼ tsp black pepper

• 2 tbsp milk

• 1–2 tbsp olive oil (for frying or brushing)

Optional for serving:

• Marinara sauce

• Cooked spaghetti or zoodles

• Fresh basil or grated Parmesan

Prep Time: 15 minutes

Cook Time: 15–20 minutes

Total Time: 30–35 minutes

How to Make Chicken Meatballs

Step 1: Mix the Ingredients

In a large mixing bowl, combine ground chicken, breadcrumbs, egg, garlic, herbs, Parmesan (if using), milk, salt, and pepper. Mix just until combined—overmixing can make the meatballs tough.

Chef’s Tip: Wet your hands slightly when mixing or forming the meatballs to keep the mixture from sticking.

Step 2: Form the Meatballs

Scoop about 1 ½ tablespoons of the mixture and roll into balls. You should get about 18–20 meatballs.

Variation: Want mini meatballs for soup or appetizers? Use a teaspoon to scoop smaller portions.

Step 3: Cook the Meatballs

You have two great options:

A. Pan-Fry:

• Heat 1 tbsp olive oil in a large skillet over medium heat.

• Add meatballs and cook for 6–8 minutes, turning occasionally until golden brown and cooked through (internal temp should be 165°F/74°C).

B. Bake:

• Preheat oven to 400°F (200°C).

• Place meatballs on a parchment-lined baking sheet, brush lightly with oil.

• Bake for 18–20 minutes or until cooked through and slightly golden.

Step 4: Serve and Enjoy

Serve these chicken meatballs hot with:

• Classic: Over spaghetti with marinara sauce.Low-Carb: On a bed of zucchini noodles or a side salad.

• In a Bun: Stuffed into hoagie rolls with mozzarella for chicken meatball subs.

Tips for the Best Chicken Meatballs

• Use Dark Meat Chicken: For extra juiciness, use ground chicken that includes thigh meat.

• Cheese It Up: Mix in mozzarella or feta for gooey pockets of flavor.

• Gluten-Free Option: Swap breadcrumbs for gluten-free ones or crushed rice cakes.

• Dairy-Free? Skip the cheese and use plant-based milk.

Storing and Freezing

Refrigerator: Store cooked meatballs in an airtight container for up to 4 days.
Freezer: Freeze raw or cooked meatballs in a single layer. Once frozen, transfer to a zip-top bag. Keeps well for 2–3 months.

To reheat, bake at 350°F (175°C) for 10–12 minutes or until hot.

Healthy Twist Options

• Air Fryer Chicken Meatballs: Cook at 375°F (190°C) for 10–12 minutes, flipping halfway.

• No-Egg Version: Use 2 tablespoons of plain Greek yogurt or mashed potato to bind.

• Add Veggies: Sneak in finely grated zucchini or carrot for moisture and nutrition.

What to Serve with Chicken Meatballs

Pair your chicken meatballs with:

• Garlic Bread or crusty ciabatta

• Roasted Vegetables like zucchini, bell peppers, or broccoli

• Caesar or Caprese Salad

• Creamy Polenta or mashed potatoes

What Makes Swedish Meatballs Different?

Unlike Italian or Greek versions, Swedish meatballs are typically smaller and more delicate in seasoning. The distinctive touch comes from a blend of allspice and sometimes nutmeg, which adds a subtle warmth. And of course, the creamy brown gravy is what truly sets them apart—rich, buttery, and perfect for soaking into mashed potatoes or buttered noodles.

Perfect Pairings: What to Serve with Swedish Meatballs

The classic combo includes:

• Creamy mashed potatoes – soft and buttery, they balance the richness of the sauce.

• Lingonberry jam – its tartness provides a sweet contrast that cuts through the creaminess.

• Pickled cucumbers – these add brightness and crunch to the plate.
  For a lighter touch, you can also serve them with steamed green beans or buttered egg noodles.

Make-Ahead and Freezer-Friendly

Swedish meatballs are perfect for batch cooking. You can:

• Prepare and freeze the meatballs (before or after cooking). Just thaw and reheat in the sauce when ready.

• Store the sauce separately in an airtight container for up to 3 days.
  This makes them an ideal option for quick weeknight meals or last-minute entertaining.

Tips for the Creamiest Gravy

Getting that smooth, velvety gravy is all about:

• Whisking continuously as you add flour to the butter, ensuring no lumps.

• Using warm broth and cream so the sauce blends evenly.

• Seasoning in layers—taste as you go and adjust salt, pepper, and spices accordingly.

 

Frequently Asked Questions

Can I make these meatballs ahead of time?
Absolutely. Prepare and store raw meatballs in the fridge for up to 24 hours before cooking.

Can I use ground turkey instead?
Yes, ground turkey works just as well and is slightly leaner.

Why are my meatballs dry?
Avoid overmixing, and be sure to include milk or cheese to keep the mixture moist.

How to Keep Chicken Meatballs Juicy

Chicken is naturally lean, which means it can dry out quickly if not handled properly. To keep your chicken meatballs moist and tender:

• Use grated onion instead of chopped—it releases more moisture.

• Add a bit of milk-soaked breadcrumbs or even ricotta cheese.

• Avoid overmixing the meat mixture, which can make the meatballs tough.

• Bake or pan-sear them gently, and don’t overcook—165°F internal temp is perfect.

Serving Ideas for Every Occasion

Juicy chicken meatballs are incredibly flexible. You can serve them:

• Over zucchini noodles with garlic and lemon for a low-carb dinner.

• With pasta and marinara for a family favorite twist.

• Skewered with dipping sauces for a party appetizer.

• In wraps or pita bread with tzatziki, lettuce, and cucumbers for a Mediterranean-style lunch.

Make-Ahead Tips

Chicken meatballs are ideal for batch cooking and meal prep. You can:

• Freeze raw meatballs on a baking sheet, then transfer to a freezer bag.

• Cook and refrigerate them for up to 4 days to use in various dishes throughout the week.

• Keep extra sauce separate and reheat gently before serving.

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