Classic Chicken Meatballs
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
302 kcal
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Course
Main Course, Appetizer, Dinner
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Cuisine
Italian
Classic Chicken Meatballs
Description
This recipe uses 2 pounds of ground chicken mixed with ricotta, panko, eggs, parsley, celery salt, fennel, salt, and pepper to create moist and flavorful meatballs. The inclusion of ricotta cheese adds moisture and richness, while breadcrumbs provide texture and bind the mixture. Spices like fennel and celery salt complement the chicken's mild flavor.
The meatballs are shaped into golf ball-sized spheres and arranged tightly in a roasting pan before baking at 450°F, ensuring even cooking and maintaining moisture. They can be enjoyed plain or finished with a tomato-based sauce added midway through roasting for extra flavor.
These meatballs pair well with pasta or as sandwich fillings and hold their shape once cooked through internal temperature of 165°F is reached.
Choosing ground chicken thigh rather than breast helps retain moisture and flavor, avoiding dryness common in leaner preparations. Refrigerating the mixture before shaping aids in easier handling.
Ingredients
- 2 lbs ground chicken (See Note 1)
- 2 egg
- 1/2 cup ricotta cheese
- 1/2 cup panko breadcrumbs
- 1/4 cup parsley chopped
- 1 tbsp celery salt
- 1 tbsp fennel ground
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 450°F. Coat bottom of a 13x9" roasting pan with 2 tablespoons of olive oil, set aside.
- In a large bowl add the ground chicken, eggs, ricotta, breadcrumbs, parsley and seasonings. Mix thoroughly by hand. Cover and refrigerate 15 minutes.
- By hand or scoop, make 24 to 28 meatballs about the size of a golf ball. Stack them tightly in the baking dish so all sides are touching.
- Roast for 25 minutes (internal temp should be 165°F). The chicken meatballs should be firm. Allow to cool 5 minutes before serving. I made these and served over a Pesto Alfredo Fettuccini (pictured).
- Tomato Sauced Version:
- Roast for 20 minutes (internal temp should be 165°F).
- While roasting, heat your favorite spaghetti sauce (or gravy). After the 20 minutes pour spaghetti sauce evenly over meatballs and roast another 10 minutes.
- Serve immediately over your favorite pasta or in a sub sandwich.
Notes
- Use ground chicken thigh meat for better moisture and flavor over breast meat.
- Refrigerate the meat mixture before shaping to make forming meatballs easier.
- Ensure internal temperature reaches 165°F for safe consumption.
- These meatballs can be roasted plain or finished with sauce added while baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 5g | 2% |
| Protein | 31g | 62% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 195mg | 65% |
| Sodium | 1131mg | 47% |
| Potassium | 896mg | 19% |
| Fiber | 1g | 4% |
| Vitamin A | 380IU | 8% |
| Vitamin C | 3.9mg | 4% |
| Calcium | 102mg | 10% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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