My chicken meatballs are one of those recipes that you’ll want to make over and over again. I created the most juicy, tender, moist and flavorful meatball recipe that can be used in a variety of recipes.
Why you’ll love these chicken meatballs
The problem I’ve always had with chicken meatballs is that no matter which recipe I try, they always seem dense and dry. Ground chicken can go from juicy and tender to rich and disappointing in no time. So, I took matters into my own hands and worked hard to create a recipe that is not only easy, but also makes chicken meatballs tender and flavorful, yet easy to make and incredibly versatile.
These are recipes that once you make them, you can use them for anything, and before you know it they’re in your regular dinner rotation. Pasta night? yes. Meatball sub? absolutely. Do you want to toss it with marinara, pesto, or teriyaki sauce? Perfect every time.
Always soft and juicy texture. If you follow my tips, this is a foolproof recipe! Easy to make with simple ingredients. These chicken meatball recipes are suitable for beginners. Plus, since it’s already baked, it’s super easy to prepare and clean up. Perfect for meal prep and freezing. This recipe makes a large amount, so it’s perfect for bulk cooking. Versatile! Perfect for pasta, soups, sliders, rice bowls, and more.
The secret to soft and juicy meatballs
Do not over mix.
This is probably the most important meatball rule. Mix until just combined. Ground chicken has less fat than ground beef, so it will need a little help to keep it tender. Overworking the mixture will create tough, dense meatballs.
Why soak breadcrumbs in milk?
This mixture is called panade, and it’s basically the secret weapon of tender meatballs and meatloaf. The breadcrumbs absorb the milk and turn into a soft paste, locking moisture into the meat mixture while the meatballs bake. The science behind it: Without panade, the chicken proteins tighten and shrink during cooking, resulting in dense, dry meatballs. Thanks to the soaked breadcrumbs, everything stays light, tender and juicy. Adding milk will add even more moisture, resulting in juicy and delicious meatballs. Milk also adds a pleasant tartness to the meatballs.
Ingredients for meatballs
If you look at this ingredient list, you can see that we are trying to optimize the moisture in the meatballs. There’s a reason I added all the ingredients. Not as an afterthought, but as a way to pack as much flavor and juiciness as possible into meat that can sometimes be dry and tasteless. Be sure to scroll down to the recipe card at the bottom for the complete list and recipe.
Bread crumbs. Because panko is dry and flaky, it’s perfect for making panade, which acts as a binding agent and retains moisture during cooking, resulting in more tender meatballs. milk. If you avoid dairy products, you can also use water instead of milk, but the proteins in milk will help the meatballs have a little structure. Ground chicken (92/8 is best). A little fat gives it better flavor and texture. Very lean ground chicken can dry out quickly, so using 92/8 will give you juicier results. egg. Eggs, another moisture maker in meatballs, help with structure, binding, and moisture. light olive oil. Adding a little more fat to the meatballs is an important step for making the moistest meatballs. Less fat = drier meatballs. This is another issue with chicken meatballs in general. Worcestershire sauce. This adds a punch of flavor and, you guessed it, more moisture. Freshly grated parmesan cheese. For Parmesan cheese, use the smaller of a microplane or box grater. The light texture melts quickly into the meat mixture and helps keep the meatballs tender. Seasonings: dried parsley, garlic powder, onion powder, dried oregano, salt, and pepper.
How to make chicken meatballs
Step 1: Make the panade
Combine bread crumbs and milk in a large bowl. Let the mixture stand for about 10 minutes so that the crumbs completely absorb the milk.
Step 2: Mix the meatball mixture
Add ground chicken, eggs, olive oil, Worcestershire sauce, Parmesan, parsley, garlic powder, onion powder, oregano, salt, and pepper.
Gently mix with a fork or your hands until everything is just combined.
Step 3: Scoop and roll
Using a small 1.5 tablespoon cookie scoop, separate the meat mixture and gently roll it into balls.
Place on a baking sheet lined with parchment paper. You can be close to them, but don’t let them touch you.
Step 4: Bake
Bake at 400°F for 23-25 minutes or until internal temperature reaches 160°F using a meat thermometer.
Useful tips!
Use a cookie scoop to ensure the meatballs bake evenly. Scoops are great for making uniformly sized meatballs, require less handling, and require no packaging. If you don’t have a scoop: The mixture will be sticky, so make sure your hands are slightly wet. Also, when making the balls, do not stuff them with meat. Line a baking sheet with parchment paper for easy cleanup. You can also coat a baking sheet with cooking spray to prevent sticking, but be sure to remove them from the pan with a spatula as soon as they come out of the oven to avoid sticking. No matter how much cooking spray you use, it will still stick. Baking times will vary depending on your oven, but this is unavoidable. Mine always cooks in about 20 minutes, but if you overcook the meatballs they will dry out, so use a meat thermometer.
How to use meatballs
This recipe can be used for almost anything. Here are some easy dinner ideas.
Toss spaghetti and marinara sauce. Top with teriyaki sauce and serve over rice. Add to soup. My Lemon Orzo Chicken Soup goes great with these meatballs instead of cubed chicken. Make a meatball sub. Serve with pesto or roasted vegetables. Toss with Alfredo pasta. Add to grain bowl. Serve as an appetizer with your favorite dipping sauce.
Precautions for storage
Meatballs can be stored, airtight, in the refrigerator for up to 5 days. You can also enjoy it deliciously by reheating it in the microwave or oven, or simmering it directly in sauce.
Freeze: These freeze incredibly well. That’s one of my favorite things. Allow the meatballs to cool completely. Place on a baking sheet and freeze until firm, then transfer to a freezer-safe zip-top bag or container. Can be frozen for up to 3 months. Reheating: You can thaw in the refrigerator overnight or reheat frozen sauce directly in the oven or microwave.
Questions you may have:
Can I use Italian bread crumbs instead of bread crumbs? You can, but using breadcrumbs will give it a lighter texture. Using traditional breadcrumbs will make the meatballs a little denser. Is it okay to freeze the meatball mixture before baking? Yes! First, scoop the meatballs into balls and freeze them raw on a baking sheet before transferring to a freezer bag. Why are my chicken meatballs so hard? It’s usually one of two things. Overmix the meat mixture or overcook the meatballs.
More meatball recipes to try
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explanation
This chicken meatball recipe will become a staple in your home. It makes a huge batch of super juicy, tender, flavorful meatballs, perfect for meal prepping, bulk cooking, or feeding a large family.
1 1/2 cups bread crumbs bread crumbs
1 cup milk
48 oz Minced chicken (92/8)
3 large eggs, whisked
1/4 cup light olive oil
2 tablespoons Worcestershire sauce
1 cup freshly grated parmesan cheese (*See note)
2 tablespoons dried parsley
2 1/2 tsp garlic powder
2 1/2 tsp onion powder
2 teaspoons dried oregano
2 teaspoons kosher salt
1 1/2 tsp ground black pepper
Preheat oven to 400°F. Line two large baking sheets (10 x 15 inches) with parchment paper and set aside. Combine bread crumbs and milk in a large bowl. Let stand for 10 minutes until the crumbs absorb the milk. Add chicken, Parmesan cheese, beaten eggs, olive oil, Worcestershire sauce, parsley, garlic powder, onion powder, oregano, salt, and pepper. Gently mix with a fork or your hands until just combined. Do not over-mix as the meatballs will become thick. Use a small cookie spoon (1.5 tablespoons) to scoop the mixture, gently form it into a ball, and place it on the prepared baking sheet. You don’t want them touching, but you can also place them close together. Bake for 23 to 25 minutes or until internal temperature reaches 160°F on a meat thermometer.
Precautions
*To grate Parmesan cheese, use a small grater or microplane. This creates light cheese pieces that melt into the meatballs and help with their soft, light texture.
These meatballs can be made in different sizes, but for larger meatballs, just add a few more minutes to the baking time.
Store tightly closed in the refrigerator for up to 5 days. This will make a large batch (90 small meatballs)
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(Translate tag) Ground chicken
