You know, these chicken meatballs are a real workhorse in my kitchen. Started making them years ago when my husband needed to watch his red meat, and they've become a proper family staple. Trust me, you won't miss the beef at all.
Ground chicken might seem a bit plain on its own, but once you mix in some garlic, fresh herbs, and just the right amount of breadcrumbs, these meatballs turn into something special. Mind you, chicken can be tricky – it needs a good bit of seasoning and careful handling to keep it from drying out.
I've found that baking works better than frying for these – less fuss, and they hold together nicely. Just pop them in the oven and let them do their thing while you get on with the rest of your dinner. Been making these for potlucks and Sunday suppers for years now, and folks always ask for the recipe.
The secret's in not overworking the meat when you mix it – just like my mother always said about her meatloaf. Gentle hands make tender meatballs, that's what I always say. Works just as well for a quick weeknight supper as it does for when company comes calling. Good, honest food without any fancy business – that's what cooking's all about.
Recipe
Baked chicken meatballs are a versatile and healthier alternative to traditional beef meatballs. These tender, flavorful orbs of goodness can be served with pasta, in sandwiches, or as appetizers, making them perfect for any occasion from casual family dinners to elegant parties. For a delightful appetizer option, consider serving them alongside Chicken Bacon Ranch Wonton Cups to elevate your gathering. This recipe yields approximately 24 medium-sized meatballs that are juicy on the inside with a perfectly browned exterior.
The combination of fresh herbs, garlic, and Parmesan cheese creates a delightful Italian-inspired flavor profile, while the addition of breadcrumbs and milk helps keep the meatballs moist during baking.
- 2 pounds ground chicken
- 1 cup plain breadcrumbs
- 1/2 cup milk
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Preheat oven to 400°F (200°C). In a large bowl, combine milk and breadcrumbs, letting them soak for 5 minutes. Add remaining ingredients except olive oil and mix gently with your hands until just combined. Form mixture into 1.5-inch balls and arrange on a lined baking sheet. Brush meatballs with olive oil and bake for 20-25 minutes, or until internal temperature reaches 165°F (74°C) and exterior is golden brown.
For best results, avoid overmixing the meat mixture as this can lead to tough meatballs. If the mixture seems too wet, add more breadcrumbs gradually. If too dry, add a splash of milk. These meatballs can be made ahead and frozen raw or cooked for up to 3 months. When reheating, add them directly to simmering sauce to maintain moisture.
These tender chicken meatballs offer a lighter alternative to traditional beef or pork versions while delivering impressive flavor. The recipe emerged during the health-conscious cooking movement of the 1980s, when home cooks began exploring leaner protein options.
Baking instead of frying not only reduces fat content but also allows you to prepare the entire batch at once – a practical approach that has made this dish a reliable weeknight dinner solution.
While chicken meatballs may be a more recent innovation compared to their ancient Roman beef counterparts, they've earned their place in modern Mediterranean-inspired cooking.
Conclusion
Want to know a little secret? These chicken meatballs are just plain good eating. Sure, folks might tell you beef is the only way to go, but let me set you straight – these birds are something special. Pop them in the oven and they come out tender as can be, with a nice brown crust that'll make your mouth water. I season mine with fresh herbs from the garden (or the grocery store when winter comes), and they never disappoint.
You know what's funny? I started making these thinking they'd be just a lighter stand-in for regular meatballs, but now the whole family asks for them by name. They're mighty fine with pasta, but just as good tucked into a sandwich or served alongside some roasted vegetables. And between you and me, they freeze like a dream – perfect for those nights when cooking's the last thing on your mind.
Got leftovers? Lucky you. They might even taste better the next day, if they last that long. Trust me on this one – sometimes the simplest things turn out to be the best things.