Tulo

Chicken Meatball Recipe

Ground chicken is lean and dries out easily, so a milk-soaked breadcrumb panade and a good dose of grated parmesan keep these meatballs moist and tender instead of rubbery, and baking them on a wire rack lets the fat drip away while the outside browns evenly.

Prep
20 min
Cook
22 min
Total
42 min
Servings
4

Ingredients

Servings4
  • 1 lb ground chicken
  • 1/2 cup plain breadcrumbs
  • 1/4 cup whole milk
  • 1/3 cup grated parmesan
  • 1 large egg
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil

Nutrition per serving

Calories
226
Protein
25g
Carbs
5g
Fat
11g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Preheat the oven to 425°F (220°C). Set a wire rack inside a rimmed baking sheet and mist it with cooking spray.
  2. 2In a small bowl, stir the breadcrumbs and milk together and let sit for 5 minutes until the milk is fully absorbed.
  3. 3In a large bowl, combine the ground chicken, soaked breadcrumbs, parmesan, egg, garlic, parsley, salt, and pepper.
  4. 4Mix with your hands just until the ingredients are evenly distributed; stop as soon as no dry streaks remain.
  5. 5Scoop the mixture into 1.5-tablespoon portions and roll gently into balls, you should get about 20 meatballs.
  6. 6Arrange the meatballs on the rack with space between each and brush lightly with olive oil.
  7. 7Bake for 18-22 minutes, until the meatballs are golden and register 165°F (74°C) on an instant-read thermometer.USDA safe minimum for poultry: 165°F (74°C)
  8. 8Let rest for 3 minutes before serving, or transfer to a pot of warm marinara sauce to simmer for 5 minutes.
How to Use a Meat Thermometer

Tips & variations

  • Wet your hands before rolling the meatballs; the mixture won't stick to damp palms the way it does to dry ones.
  • Swap half the ground chicken for ground turkey thigh meat for a slightly richer flavor without changing the method.
  • For extra-crisp exteriors, sear the meatballs in a hot skillet with a little oil for 2 minutes per side before finishing them in the oven.
  • Add 1/2 teaspoon of red pepper flakes or a handful of grated pecorino for a sharper, spicier meatball.

Storage & reheating

Refrigerate cooked meatballs in an airtight container for up to 4 days. Freeze on a tray until solid, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a covered skillet with a splash of sauce or broth over medium-low heat, or in a 350°F oven for about 15 minutes, until warmed through.

Tips from the Tulo kitchen

  • A #40 cookie scoop (about 1.5 tablespoons) makes it easy to portion evenly sized meatballs without measuring each one.
  • Ground chicken breast alone tends to bake up dry; using a blend that includes some dark meat, or plain ground chicken labeled 'thigh,' gives a juicier result.

FAQ

Why are my chicken meatballs rubbery?

Rubbery texture usually comes from overmixing the meat mixture or using all breast meat with no fat. Mix just until combined and look for ground chicken that includes some dark meat or added fat.

Can I make these meatballs without breadcrumbs?

Yes, substitute panko for a lighter texture, or crushed crackers, or cooked rice for a gluten-free option; the key is soaking whatever binder you use in milk first so it still adds moisture.

Do I need to brown chicken meatballs before baking?

No, baking at 425°F on a wire rack browns the exterior well on its own, though a quick stovetop sear adds extra color and a firmer crust if you prefer it.

Can I cook these meatballs directly in sauce instead of baking them?

Yes. Simmer raw meatballs in a pot of marinara over low heat for 15-18 minutes, turning occasionally, until they reach 165°F; they'll be softer and take on more sauce flavor than baked ones.

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