5 from 3 votes
Italian Chicken Meatballs
The BEST Italian chicken meatballs! Juicy inside and crispy outside, serve them with spaghetti and tomato sauce, panini, salads, and more!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
4
Calories:
378 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 2 ciabatta bread crust cut off, thick slices
- ½ cup milk
- 1 egg beaten, large
- 1 cup breadcrumbs
- 2 tablespoon Parmesan Cheese grated
- 1 teaspoon garlic minced
- 1 tablespoon parsley finely minced, fresh
- 1 teaspoon lemon zest
- 1 teaspoon thyme fresh leaves
- 10 oz ground chicken
- sea salt freshly cracked black pepper
- black pepper freshly cracked black pepper
- 4 tablespoon extra-virgin olive oil
Instructions
- Cut the bread into small cubes, and place them into a bowl with the milk. Allow the bread to sit for a few minutes, then drain it and squeeze out the excess milk with your hands, and place it in a large bowl.
- Add in the egg, breadcrumbs, Parmesan cheese, garlic, parsley, lemon zest, thyme and ground chicken, and season generously with sea salt and black pepper. Mix to combine all the ingredients.
- Lightly oil your hands, take off a small piece of the mixture and gently roll it between your hands to form 1-inch (2½-cm) meatballs (about 1 full tablespoon each).
- Arrange the meatballs on a baking tray covered with parchment paper.
- Heat the extra-virgin olive oil in a large frying pan over medium heat. Fold in the meatballs and leave them undisturbed until they are brown on one side. Shake the pan to loosen the meatballs, then turn each one with tongs to cook on the other side for 4-5 minutes.
- Remove the meatballs from the pan, and arrange them on a plate covered with paper towels to absorb the oil in excess. Transfer the meatballs to a large serving plate and serve, or mix them with tomato sauce and serve with pasta.
Cup of Yum
Notes
- Ingredients substitution:
- Storage tips:
- breadcrumbs: substitute with gluten-free breadcrumbs for gluten-free chicken meatballs.
- milk: substitute with dairy-free milk for dairy-free chicken meatballs.
- Store: Refrigerate leftover meatballs in an airtight container for up to 3 days.
- Reheat: Reheat leftover meatballs in the oven at 170C/350F for 5-10 minutes, or in the microwave for 1-2 minutes.
- Freeze uncooked: Place the cooked meatballs in a single layer on a baking sheet and freeze for 30 minutes. Transfer the frozen meatballs to an airtight freezer-safe container or ziplock bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Freeze cooked: Place the cooked meatballs in a single layer on a baking sheet and freeze for 30 minutes. Transfer the frozen meatballs to an airtight freezer-safe container or ziplock bag. Freeze for up to 3 months.
Nutrition Information
Calories
378kcal
(19%)
Carbohydrates
22g
(7%)
Protein
19g
(38%)
Fat
24g
(37%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
14g
(70%)
Trans Fat
1g
(50%)
Cholesterol
107mg
(36%)
Sodium
308mg
(13%)
Potassium
499mg
(11%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
237IU
(5%)
Vitamin C
3mg
(3%)
Calcium
133mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 378
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 22g | 7% |
| Protein | 19g | 38% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 308mg | 13% |
| Potassium | 499mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 237IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 133mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.