Juicy Chicken Meatballs (Printable)
Tender, juicy chicken meatballs with a crisp exterior—quick to make and versatile for pasta, dips, or a hearty main.
# What You’ll Need:
→ 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 - 2.1 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 It:
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. Gently mix until just incorporated — avoid overmixing to keep the meatballs tender.
02 - Lightly wet your hands to prevent sticking, then portion the mixture into 16 to 18 evenly sized meatballs, rolling each one gently between your palms.
03 - Heat the olive oil in a large skillet over medium heat until the oil shimmers. Arrange the meatballs in batches, spacing them about 1 inch apart to ensure even browning.
04 - Cook the meatballs for 5 to 7 minutes per side until deeply golden brown and cooked through to an internal temperature of 165°F. For extra juiciness, transfer to a preheated 350°F oven for 5 minutes after pan-frying.
05 - Serve hot alongside your favorite sauce, over pasta, or as a standalone appetizer with toothpicks for easy sharing.
# Expert Tips:
01 -
- These meatballs stay incredibly moist inside thanks to a simple milk and breadcrumb soak that takes two minutes and changes everything.
- They cook entirely on the stovetop in under half an hour, which makes them realistic for any weeknight.
02 -
- Ground chicken has very little fat compared to beef or pork, so skipping the breadcrumb and milk soak will almost certainly give you dry, crumbly meatballs.
- Grating the onion on the finest holes of your box grater releases more juice than chopping ever could, and that liquid is what keeps the interior silky.
03 -
- Let the shaped raw meatballs rest in the fridge for ten minutes before cooking, they hold their shape dramatically better in the pan.
- Never crowd the skillet, leaving at least a centimeter between meatballs ensures a proper crust rather than a steamed surface.