Chicken Meatballs are seasoned ground chicken balls baked just right. They are a great snack, appetizer, or addition to any dish that you would add meatballs. I used them in my Tuscan Chicken Meatball Orzo, which is SO GOOD! If you love meatballs, try my Bacon Cheeseburger Meatballs.
Chicken Meatballs
It’s not really clear how meatballs originated, but I am certainly happy these round balls of meat came to be so popular! Of course, you can’t stick with the traditional pork and beef meatball all the time. Well, you can, but I would encourage you to try some other meatball flavors. I used ground chicken for this recipe, and I loved how they turned out. It is a great snack full of protein, but also an excellent idea for an appetizer to share.
Ingredients & Substitutions
It doesn’t take any fancy ingredients to make these tasty Chicken Meatballs. They are packed with flavor and protein!
- Ground Chicken: Ground chicken is the base of these meatballs. If you don’t have ground chicken, ground turkey would be another delicious and lean option–check out my turkey meatballs!
- Parmesan Cheese: Parmesan adds flavor and a little saltiness. You can swap it with Pecorino Romano or even shredded cheddar for a different twist.
- Parsley: Fresh parsley brings fresh flavor to the meatballs. Dried parsley can be used (about 1 teaspoon), but fresh is best!
- Salt & Pepper: Salt and pepper are essential for seasoning. Adjust to taste, but don’t skip!
- Breadcrumbs: Fine dry breadcrumbs help bind the meatballs and add texture. Panko or crushed crackers work well as substitutes.
- Garlic: Minced garlic adds bold flavor. Garlic powder (about ½ teaspoon) can be used in a pinch.
- Onion: The chopped onion adds sweetness and moisture. You can use onion powder (about ½ teaspoon) if fresh onion isn’t available.
Can I Freeze Chicken Meatballs?
Yes! Isn’t it great when you can have a meal ready to go ahead of time? Meatballs are great to freeze and reheat when you are ready to eat them! You have a couple of options when it comes to freezing the chicken meatballs. The first option would be to bake them as instructed and let them cool down completely. Put them into freezer bags and freeze them for up to 3 months. Remember to date the bags so you know how long they have been in the freezer! You may also want to write how to reheat the meatballs–bake for 25-30 minutes at 400°F.
Meatballs can also be frozen before you bake them. Follow all the instructions up to the baking of the meatballs. Then, on a parchment-lined baking sheet, pop them into the freezer for an hour or two. After they are frozen, store them in the freezer bags, remembering to date them and write the baking instructions.
Chicken Meatballs as an Appetizer
Just in case you are looking for something amazing to serve at a get-together or pot luck, this recipe would be perfect! You can prepare all of the meatballs and keep them warm in a crockpot or a commercial warming pan. In general, ceramics and glass will hold their heat better than metal pans, so opt for those if possible.
My favorite way to enjoy these meatballs is in a spaghetti of course! Don’t miss my perfect Spaghetti Chicken and Meatballs!
How to Pan Fry Chicken Meatballs
For perfectly seared meatballs, roll the ingredients into the size of meatball you want. Over medium heat, in a large skillet, heat up 2 tablespoons of butter. Place the meatballs in the skillet, browning them on all sides. Again, you can check for doneness by making sure a meat thermometer reaches 165°F.
How to Make Meatballs in an Instant Pot
For a quick way to make these Chicken Meatballs, get out your instant pot and have meatballs ready in just a few minutes! Combine all the ingredients, just like you would do when baking them. Pour one cup of beef broth to the base of the instant pot. Then, put the meatballs on the rack that is just above the broth. Cook for 7 minutes and after the beep, push the button to allow the pressure release. That’s it! Serve them with your favorite sauce or add them to marinara sauce.
More Meatball Recipes
Chicken Meatballs
Ingredients
- 2 pounds ground chicken
- 1 large egg, beaten
- ½ cup (50 g) grated parmesan cheese
- 2 tablespoons flat-leaf parsley, chopped
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- ½ cup milk
- ½ cup (54 g) fine dry breadcrumbs
- 2 cloves garlic, minced
- ¼ cup onion, finely chopped
Instructions
- Pre-heat oven to 350°F.
- In a large bowl, combine chicken, beaten egg, cheese, parsley, salt, and pepper. Mix together until just combined.
- In a medium bowl, combine the milk, breadcrumbs, garlic, and onion.
- Add the milk mixture to the meat mixture being careful not to overwork ingredients.
- Form into desired size meatballs, greasing hands beforehand so the meat doesn't stick, and place on a parchment-lined baking sheet.
- Place in preheated oven and roast until the outsides are browned and they read 165°F on a meat thermometer (about 25 minutes).
Did you make this recipe?
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