THE BEST CHICKEN MEATBALLS EVER
User Reviews
4
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
24 meatballs
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Calories
92 kcal
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Course
Main Course
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Cuisine
American
THE BEST CHICKEN MEATBALLS EVER
Description
THE BEST CHICKEN MEATBALLS EVER rely heavily on ground chicken thigh, which adds moisture compared to breast meat. Breadcrumbs soaked in milk incorporate softness, while sautéed onions in butter and olive oil provide sweetness and depth. Garlic and parsley contribute aromatics and freshness. The meat mixture is finely processed for even blending, then rolled into balls and fried in vegetable oil to develop a browned crust. Browning partially cooks them and sets the shape before they are simmered in marinara sauce to finish cooking and infuse additional moisture and flavor.
The texture balances a tender interior with a slightly crisped exterior, aided by the gentle cooking of the sautéed onions beforehand. The garlic and parsley add herbal notes, complemented by the tang of marinara. Cooking in two batches helps maintain proper browning temperature. These meatballs work well as a main course over pasta or as a protein-rich appetizer paired with extra marinara for dipping.
Though the recipe does not specify marinara time, the meatballs benefit from gentle simmering afterwards to ensure they cook through without drying out. Using chicken thigh meat instead of breast promotes juiciness, and soaking the breadcrumbs in milk tenderizes the mixture.
Ground chicken thigh is preferred for juicier meatballs, but chicken breast can be used as a leaner alternative.Sautéing the onions slowly until lightly browned adds flavor without harshness.Wet your hands while shaping meatballs to handle the sticky mixture easily.Cook meatballs in batches to avoid overcrowding and ensure even browning.Partially cooking meatballs in the skillet before simmering in marinara helps maintain texture and moisture.
Ingredients
- 1 lb. ground chicken thigh thighs make juicier meatballs, or breast
- 1 medium onion chopped
- 2 tbsp butter
- 1 tbsp olive oil
- 1 cup breadcrumbs
- ½ cup milk
- 1 egg
- ⅓ cup parsley chopped
- 2 garlic cloves, minced
- 1 tsp salt
- ½ tsp black pepper
- vegetable oil for frying
- 1 oz marinara sauce jar, your favorite
Instructions
- In a small mixing bowl, combine breadcrumbs and milk and set aside.
- Sauté the onion in butter and olive oil on low heat for about 10-15 minutes, until the onion is soft and starts browning slightly.
- Place the ground chicken in the food processor and add the breadcrumbs, sautéed onion, egg, parsley, garlic, salt and pepper. Pulse this mixture until all the ingredients are evenly combined.
- Put oil in a large skillet over medium heat.
- Scoop ⅛th of a cup of the meatball mixture and roll it into a ball. You may need to wet your hands, because the mixture is sticky. One by one, roll the meatballs and add them to the oil.
- Cook, turning as necessary, until nicely browned all over for about 10 minutes. You don't need the meatballs to cook through completely because you'll cook them in marinara sauce in a later step. (Depending on the size of your skillet, you may need to work in batches. I have a 10-inch skillet and I cooked these meatballs in 2 batches, 12 at a time).
- Once the meatballs are cooked, transfer them onto a plate lined with paper towels to absorb the oil.
- Clean the skillet and put the meatballs back in. Pour the marinara sauce on top. Cover the skillet with a tight lid and cook for an additional 10-15 minutes on low heat.
- Garnish with grated Parmesan cheese or chopped parsley.
Notes
- Ground chicken thigh provides moister meatballs; substitute breast meat if preferred but expect a leaner texture.
- Sauté onions slowly until soft and slightly browned to deepen flavor without bitterness.
- Moisten hands when forming meatballs to prevent sticking and to shape uniform-sized balls.
- Fry meatballs in batches to prevent crowding, which can inhibit browning.
- Finish cooking meatballs in marinara sauce to keep them moist and infuse tomato flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24meatballs
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Calories | 92kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 15g | 30% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 52mg | 17% |
| Sodium | 442mg | 18% |
| Potassium | 139mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 550IU | 11% |
| Vitamin C | 7.4mg | 8% |
| Calcium | 60mg | 6% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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