Chicken Meatballs

These wonderfully flavorful and well-seasoned wimp meatballs are quick in less than 30 minutes. You can enjoy them just as they are or dip them in a tasty dip sauce. They ‘re specially good when impertinently train, but the leftovers are excellent besides .Chicken meatballs served on a white plate with a fork and a dipping sauce. My mother-in-law introduced me to these tasty meatballs. With the exception of turkey meatballs, I about always make mine with beef ( these blue meatballs are fantastic ). But when I tasted her recipe, I was hooked ! true, chicken meatballs tend to have a milder spirit than beef ones, although in this recipe they are very well seasoned. But they make up for that with their wonderfully tender and downy texture. And making them is adenine easy as can be – they ‘re fix in less than 30 minutes.


You ‘ll merely need a few simple ingredients to make these tasty meatballs. The claim measurements are included in the recipe card below. here ‘s an overview of what you ‘ll need : Ground chicken : I highly recommend using ground chicken thighs and not chicken summit. Chicken breast is excessively dry. Mayonnaise: Adds creaminess to the meatballs and helps prevent them from becoming excessively dry. To season: Kosher salt, black capsicum, garlic powderize, onion gunpowder, establish cumin, and smoked paprika. Olive oil : Used for frying the meatballs .The ingredients needed for making chicken meatballs.


Making these chicken meatballs is easy ! Scroll polish to the recipe batting order for detail instructions. hera are the basic steps : You start by mixing the ingredients ( all of them except for the oil ) and forming the assortment into 16 meatballs . following, brown them in olive anoint on all sides for about 5 minutes. then add some water system to the pan, cover it, and stopping point cooking them until they are cooked through. This should take about 3 more minutes .

Expert tip

I have a couple of tips for you :

  • The ground chicken mixture will be fairly sticky, so it’s helpful to use moistened hands when forming the meatballs.
  • When portioning the meatballs out, I use a cookie scoop to ensure they are all about the same size.

Frequently asked questions

Should I add breadcrumbs? There ‘s no indigence for that. The meatballs do not come aside at all, so there ‘s no need for fillers and binders .Can I bake these meatballs instead of pan-frying them? Yes. You can arrange them on a rim parchment-lined broil sail ( make certain the parchment can withstand a high oven temperature or use nonstick foil ), spray them with olive oil, and bake them for about 20 minutes in a 400°F oven.

however, keep in mind that they wo n’t brown much in the oven, so while they ‘ll be identical tasty, they wo n’t look arsenic good as pan-fried meatballs .Why are my meatballs tough? Meatballs turn out baffling when you overwork the mix. It ‘s best to handle them a lightly as you can, both when mixing the ingredients and when forming the meatballs .


here are a few ideas for you to try if you ‘re feeling adventurous :

  • You can replace the mayonnaise with Dijon mustard. I love this creamy French mustard and think it will add great flavor to these meatballs.
  • Use a tablespoon of minced garlic instead of garlic powder. I tend to use the powder because that’s what I always have on hand.
  • Add ¼ cup of minced fresh herbs such as parsley or cilantro.
  • Use chili powder instead of smoked paprika.
  • Add a teaspoon of dried oregano or dried thyme.
  • Add ¼ teaspoon of cayenne pepper to make them spicy.

Serving suggestions

I normally serve these tasty meatballs on a bed of cauliflower rice or mashed cauliflower. then I add a vegetable such as roast asparagus, roasted miniskirt peppers, or roasted freeze cauliflower. sometimes I serve these meatballs as a party appetizer, and then I serve them with a dip sauce, as shown in the pictures. You can use any boughten sauce that you like. The sauce pictured is by Rao ‘s. You can besides make your own dip sauce. Simply mix ½ cup of sour cream with 1 tablespoon of hot pepper sauce and 1 tablespoon of soy sauce ( or a gluten-free alternative ) .

Storing leftovers

You can keep the leftovers in the electric refrigerator, in a varnish container, for up to 4 days. They actually keep well and taste great. gently reheat them in the microwave, covered, on 50 % power .Chicken meatballs served on a white plate with a silver fork and a dipping sauce.

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Recipe card

Chicken meatballs.




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Chicken Meatballs

These wonderfully flavorful and well-seasoned chicken meatballs are ready in less than 30 minutes.

Prep Time



Cook Time



Total Time









author :Vered DeLeeuw


  • 1 pound. labor chicken thighs ( 93 % lean ; ground chicken breast is besides list )

  • 1 tablespoon mayonnaise ( I use avocado petroleum mayonnaise )

  • 1 teaspoon Diamond Crystal kosher salt ( or ½ teaspoon fine sea salt )

  • ¼ teaspoon black capsicum

  • 1

    teaspoon garlic powder

  • 1 teaspoon onion powderize

  • 1 teaspoon smoked paprika

  • 1 teaspoon land cumin

  • 4 tablespoons olive vegetable oil for frying *


  • In a medium bowl, mix together all the ingredients except for the oil.

  • Using a 1.5-tablespoon cookie scoop, the same one you would use for cookies, scoop out even portions of the mixture into 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 very large (12-inch) lidded skillet over medium-high heat until the oil shimmers and becomes fragrant, 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.



* When the meatballs are done, about half the oil will remain in the frying pan, and the nutriment information reflects that. But all of it is needed to by rights cook the meatballs. I highly recommend using grate chicken thighs and not chicken breast. Chicken breast is besides dry. The mix will be fairly gluey, so it ‘s helpful to use moisten hands when forming the meatballs. I use a cookie outdo to ensure they are all about the same size. To ensure light and downy meatballs preferably than rugged and dense ones, try not to overwork the concoction when mixing the ingredients together and when forming the meatballs. The nutrition information is for the meatballs only and does not include a dip sauce .


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