Juicy Chicken Meatballs (Printable Version)
Tender, golden chicken meatballs seasoned with garlic, parsley and paprika; pan-seared and oven-finished for juiciness.
# Ingredient List:
→ Meat & Eggs
01 - 1.1 lb ground chicken
02 - 1 large egg
→ Vegetables & Aromatics
03 - 1 small onion, finely grated
04 - 2 cloves garlic, minced
05 - 2 tbsp fresh parsley, chopped
→ Binders & Moisture
06 - 2 oz fresh breadcrumbs
07 - ¼ cup milk (use plant-based milk for dairy-free version)
→ Spices & Seasonings
08 - 1 tsp salt
09 - ½ tsp ground black pepper
10 - ½ tsp dried oregano
11 - ½ tsp paprika
→ For Cooking
12 - 2 tbsp olive oil
# How to Make:
01 - In a large mixing bowl, combine the ground chicken, grated onion, minced garlic, chopped parsley, breadcrumbs, milk, egg, salt, black pepper, oregano, and paprika. Mix gently until just incorporated—avoid overmixing to keep the meatballs tender.
02 - Lightly moisten your hands with water to prevent sticking. Portion the mixture and roll into 16 to 18 uniform meatballs, ensuring even size for consistent cooking.
03 - Heat olive oil in a large skillet over medium heat until the oil shimmers. Arrange the meatballs in batches, leaving space between each to ensure proper browning.
04 - Cook the meatballs for 5 to 7 minutes per side until deeply golden brown and fully cooked through, reaching an internal temperature of 165°F. For added juiciness, transfer to a preheated 350°F oven for 5 minutes to finish.
05 - Serve the meatballs hot alongside your favorite sauce, over pasta, or as a standalone appetizer.
# Expert Tips:
01 -
- They come together in fifteen minutes flat, which means even your most exhausted evening self can pull this off without complaining.
- The outside gets this beautiful light crust while the inside stays incredibly tender and moist, a texture trick that will make you rethink every dry chicken meatball you have ever suffered through.
02 -
- Overmixing the meatball mixture is the single biggest mistake you can make because it compacts the proteins and turns tender meatballs into bouncy little hockey pucks.
- Crowding the pan drops the oil temperature and steams instead of sears, so cook in two batches if your skillet is not wide enough to give each meatball breathing room.
03 -
- Test fry one small meatball before shaping the whole batch so you can taste and adjust the seasoning without ruining the entire mixture.
- Let the shaped meatballs rest in the fridge for ten minutes before cooking because chilled fat holds its shape better and gives you rounder, more defined meatballs in the pan.