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    Home » Recipes » Chicken Recipes

    How to Make Delicious Chicken Meatballs

    Published: Jul 22, 2015 · Modified: Feb 21, 2022 by Chef Dennis Littley

    22 shares
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    5 from 5 votes
    Jump to Recipe Print Recipe

    One of the great joys in life has got to be meatballs. Wonderfully seasoned balls of meats, pan fried to give them a little bit of crunchiness to the exterior then simmered for hours in tomato sauce to keep them plump, juicy and delightfully delicious.

    For almost 20 years now I’ve been making Turkey and Chicken Meatballs and have enjoyed them every bit as much as the traditional mixture of beef, pork and veal.

    Chicken Meatballs

    Of course, there are as many tasty variations on homemade meatballs Grandmothers, each with their own flavors and traditions. Depending upon what I have on hand I make Chicken Meatballs, turkey or a combination of both. I make burgers out of both types of meat and never use the whole pack (Lisa eats beef) so I freeze the remainder and when I have enough I make meatballs or chili depending upon how I’m feeling.

    Chicken Meatball Sub

    Meatballs have got to be the ultimate comfort food. You can eat them with pasta, on a roll as a sandwich or just pick them up with your fingers and eat them with the unbridled passion they deserve…… Can you tell I love meatballs?

    If you enjoyed this recipe you may also like these:

    • Chicken Marsala Meatballs
    • Ultimate Grilled Chicken Sandwich
    • All-American Hot Dog Bar
    • Blackened Salmon Sliders

    Did you make this? Please RATE THE RECIPE below!

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    Chicken Meatballs
    Print Recipe Save Saved!
    5 from 5 votes

    Table of Contents:

    • Chicken Meatballs
      • Ingredients
      • Instructions
      • Nutrition

    Chicken Meatballs

    Chicken Meatballs are a great way to enjoy meatballs without the guilt of beef! Seasoned well and sauteed, you’ll enjoy my chicken meatballs recipe.
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Total Time25 minutes mins
    Course: Entree
    Cuisine: American
    Servings: 12
    Calories: 179kcal
    Author: Chef Dennis Littley

    Ingredients

    • ½ cup Italian seasoned breadcrumbs
    • ¼ cup Italian parsley – finely chopped
    • 1 large egg
    • 2 tablespoon milk
    • 1 tablespoon ketchup or tomato paste
    • ½ cup grated Romano plus more for serving
    • ½ teaspoon granulated garlic
    • ½ teaspoon granulated onion
    • sea salt and pepper to taste
    • 1 pound ground chicken
    • ½ cup olive oil for sautéing
    US Customary – Metric
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    Instructions

    • Soak the breadcrumbs in the milk until the breadcrumbs become soggy,
    • Heat the olive oil in a large skillet over medium heat.
    • While the oil is heating, combine the ground chicken, breadcrumb mixture, parsley, eggs, spices, ketchup and romano cheese in a medium mixing bowl.
    • Mix the ingredients together just until they are combined. Do not overwork the meat, it will make the meatballs tough.
    • The mixture will be a little looser than beef meatballs.
    • Roll meatballs by hand (or use a cookie scoop) and gently place them in the heated oil.
    • Cook, without disturbing, for about 2 minutes and then flip and cook for an additional two minutes. (they should start to have a little crust on the outside. Roll them around until most of the meatball surface has been cooked.
    • As they’re done transfer the meatballs to a paper towel lined plate and continue cooking in batches until they are all cooked. Save the oil for your marinara sauce if there’s not too much, it will add flavor to your sauce.
    • Place cooked meatballs directly into marinara sauce and let them simmer for about an hour (or longer)
    • Alternatively, you can finish cooking them in the oven, let them cool and freeze them until needed.

    Nutrition

    Calories: 179kcal | Carbohydrates: 4g | Protein: 9g | Fat: 14g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 159mg | Potassium: 235mg | Fiber: 1g | Sugar: 1g | Vitamin A: 165IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 1mg
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    About Chef Dennis

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    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

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    1. Susan Buckdethal

      May 27, 2023 at 9:41 am

      5 stars
      Dear Chef Dennis,
      I have been reading your blog for years as well as making your recipes and I just wanted to comment on how much I love this web site.
      You are one of the best and I am thankful that I have this site to find the very best recipes with no misses.

      Reply
      • Chef Dennis Littley

        May 27, 2023 at 11:17 am

        Thank you Susan, I’m very happy you found my website too!

        Reply
    2. Annamaria @ Bakewell Junction

      August 06, 2015 at 9:32 pm

      5 stars
      I love substituting chicken for beef. I don’t like turkey and that’s what everyone usually substitutes for beef. Love the recipe.
      Annamaria

      Reply
      • Chef Dennis Littley

        August 07, 2015 at 11:30 am

        I agree Annamaria, I much prefer ground chicken to turkey, especially for burgers!

        Reply
    3. Mary Frances

      July 29, 2015 at 6:55 pm

      They really are the ultimate comfort food. This looks so delicious!

      Reply
      • Chef Dennis Littley

        August 01, 2015 at 8:52 am

        Thanks Mary Frances, I do love meatballs!

        Reply

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