Juicy Chicken Meatballs
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
256 kcal
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Course
Main Course
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Cuisine
American
Juicy Chicken Meatballs
Description
This recipe for Juicy Chicken Meatballs uses ground chicken thighs for better moisture and flavor compared to lean breast meat. The mixture includes mayonnaise and seasonings like garlic powder, onion powder, smoked paprika, cumin, salt, and pepper to enhance taste and juiciness. Using a cookie scoop ensures uniform meatballs of about 1.5 tablespoons each.
The meatballs are pan-fried in olive oil over medium-high heat until golden brown and then cooked covered with a small amount of water to finish cooking through without drying. This technique creates a tender texture with a crisp exterior. The recommended internal temperature is 165°F to ensure safety.
These meatballs can be served immediately as a main dish or snack. They store well in the refrigerator for up to four days and can be gently reheated or eaten cold. Freezing is an option for longer storage. The recipe advises using moistened hands to handle sticky mixtures and to avoid overworking the meat to keep the texture light.
Ingredients
- 1 pound chicken thigh 93% lean; ground chicken breast is too lean, ground
- 1 tablespoon mayonnaise
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin ground
- 4 tablespoons olive oil for frying, or avocado oil
Instructions
- In a medium bowl, combine the ground chicken, mayonnaise, salt, pepper, garlic powder, onion powder, smoked paprika, and ground cumin.
- Using a 1.5-tablespoon cookie scoop, scoop out portions of the mixture onto a plate. I usually end up with 16 meatballs.
- With wet hands for easier handling, shape each portion into a round meatball.
- Heat the olive oil in a large (12-inch) lidded skillet over medium-high heat until the oil shimmers and becomes fragrant, for about 2 minutes.
- Add the meatballs in a single layer and cook them uncovered, turning frequently, until golden brown, about 5 minutes. Lower the heat to medium if needed.
- Add ¼ cup of water to the bottom of the skillet. Cover it with the lid and cook until the meatballs are cooked through (their internal temperature should be 165°F), about 3 more minutes.
- Remove the meatballs from the skillet to a serving plate using a slotted spoon. Serve immediately.
Notes
- Use ground chicken thighs rather than chicken breast for more juicy and tender meatballs.
- Wet hands before shaping meatballs to handle the sticky mixture more easily.
- A cookie scoop helps form uniform meatballs for even cooking.
- Avoid overmixing to keep meatballs light and fluffy rather than dense.
- Cook meatballs until internal temperature reaches 165°F for safety.
- Leftover meatballs store well in an airtight container in the fridge for up to 4 days and can be reheated gently or eaten cold.
- You can freeze cooked meatballs for up to 3 months and reheat thoroughly before serving.
- The nutrition information excludes any dipping sauce served alongside.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Serving | 4meatballs | |
| Calories | 256kcal | 13% |
| Carbohydrates | 2g | 1% |
| Protein | 20g | 40% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Sodium | 372mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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