These juicy chicken meatballs are an easy-to-make and flavorful dish made with ground chicken and mixed with a combination of common pantry ingredients to create moist and tender meatballs. They really do have the perfect balance of moisture and juiciness thanks to a couple key ingredients; the panade made with half and half, olive oil, and the egg! The meatballs are delicious on their own thanks to the seasonings that add depth and enhance their flavor, but while they bake I love to make a simple sauce to spoon over them. It’s made with butter, chicken broth (or white wine if you have it), shallots, Dijon mustard, and a little lemon juice. This sauce is just one way to elevate and change up your meatballs! You can also serve them with red sauce and spaghetti, pesto, teriyaki sauce, etc. I have more ideas listed down below for you under variations!
Ground chicken: I usually buy a 96% lean, 4% fat ground chicken. I have not tested this recipe with any other ground meats, but I am sure it would turn out delicious especially ground turkey. Garlic: be sure to buy fresh garlic cloves and mince or press through a garlic press yourself for best flavor. Olive oil: Once again, the olive oil is key for best texture and to keep the meatballs moist. 1-2 Tbsp. is plenty. Parmesan cheese: buy a block and grate it into the meatball mixture for best results. Panko breadcrumbs: typically, panko breadcrumbs are used in recipes to add crunch, but we’re soaking these breadcrumbs in a little half and half to create a panade to keep these chicken meatballs super moist and tender. Egg: the egg acts as a binder and also helps add some moisture into the meatballs. Seasonings: in this recipe I am using Italian seasoning, onion powder, salt and pepper. You can feel free to use different seasonings based on what you like. Broccoli: 12 ounces, or about 3-4 cups. I only tested this recipe with fresh broccoli. Pan sauce: It’s optional, but I absolutely love these meatballs with a little sauce on top. You’ll need butter, shallots, chicken broth, thyme, heavy cream, Dijon mustard, salt, pepper and lemon juice.
Step by Step Directions
Be sure to scroll down to the recipe card for the full recipe instructions.
Expert Tips
For the panade, it’s important that the panko is completely moist throughout; after letting it stand for several minutes, mash it with your fingers or a spoon to make sure. You can use bread for the panade too, you’ll need 1/2 cup breadcrumbs or ~1-2 slices of white bread. I usually cut the crust off but you can also leave it on if preferred. Mix Gently: When combining the ingredients, mix the ground chicken and other ingredients gently. Over mixing can lead to dense and tough meatballs. I usually just use my hands to gently mix it all together. Cookie scoop: These meatballs can be a bit sticky so it’s helpful to use a cookie scoop. Also, it’s great to use a cookie scoop to create uniform meatballs. This recipe will make ~18 meatballs. Try not to let the meatballs bake longer than necessary, it can dry them out. Double the recipe: Make a big batch of chicken meatballs and freeze them for quick and easy meals in the future. They will last up to 3 months properly stored.
Variations
You can use whole milk, buttermilk, heavy cream or half and half for the panade. I just wouldn’t recommend water. Serve the meatballs with your favorite Alfredo sauce and pasta. Drizzle your favorite teriyaki sauce over the meatballs and serve with rice, green onions and sesame seeds. Dip the meatballs in your favorite pesto! Turn these into a Mediterranean inspired meal and serve with your favorite tzatziki sauce.
Storage
Cool and store in an air tight container for 3-4 days, or freeze for up to 3 months.
