Chicken meatballs easy
- Replies 6
Chicken Meatballs are as tried and true as any recipe could be. One of the best things about making them is that they never get boring! I can plate them with pasta and Spaghetti Sauce for a spaghetti dinner, or pile them on top of Mashed Potatoes with some gravy for a deliciously comforting meal.
Ingredients
• 2 lbs ground chicken (or lean ground turkey)
• 2 eggs
• 3/4 cup Panko bread crumbs
• 3 garlic cloves pressed or minced
• 1/4 yellow onion minced
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp coarse salt more or less to taste
• 1/2 tsp crushed red pepper flakes
• 2 tbsp fresh minced parsley*
Instructions
• Combine all of the ingredients for the chicken meatballs in the mixing bowl and mix well until combined.
• Grease your hands with some cooking spray. To get even meatballs, use a cookie scoop. I use #40 scoop but you can use a slightly larger one. Try to keep the meatballs about 1 inch in diameter.
(You can make meatballs a little bigger or smaller according to your own preference. Just remember to adjust cooking time slightly if making bigger or smaller meatballs.)
• Quickly roll all the meatballs and add them to the baking sheet, close together but not touching.
To Bake The Meatballs:
• Preheat oven to 400°. Lightly grease a baking sheet with some oil or cover it with parchment paper.
• Bake the meatballs for 18-20 minutes, depending on the size. (Check the internal temperature of the meatballs using instant read digital meat thermometer. Chicken should be cooked to 165° internal temperature.)
To Pan-Sear Meatballs:
• Preheat a large cooking pan over medium to medium-low heat (depending on how hot your stove runs.)
• Add a couple tablespoons of vegetable oil to the pan and add meatballs. Cook meatballs, covered, for about 6-7 minutes and turn them over. Keep cooking the meatballs for 5-6 more minutes, uncovered until done.
• Tip: If you're not planning on adding any sauce you can always melt a couple tablespoons of butter when meatballs are almost done and toss in some fresh herbs and pressed garlic clove or two. Coat the meatballs, cook just a minute or two, and serve.
Notes
*If you need to use dried herbs, remember to half the recipe. So use 1 tbsp. died parsley if needed.
Ingredients
• 2 lbs ground chicken (or lean ground turkey)
• 2 eggs
• 3/4 cup Panko bread crumbs
• 3 garlic cloves pressed or minced
• 1/4 yellow onion minced
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp coarse salt more or less to taste
• 1/2 tsp crushed red pepper flakes
• 2 tbsp fresh minced parsley*
Instructions
• Combine all of the ingredients for the chicken meatballs in the mixing bowl and mix well until combined.
• Grease your hands with some cooking spray. To get even meatballs, use a cookie scoop. I use #40 scoop but you can use a slightly larger one. Try to keep the meatballs about 1 inch in diameter.
(You can make meatballs a little bigger or smaller according to your own preference. Just remember to adjust cooking time slightly if making bigger or smaller meatballs.)
• Quickly roll all the meatballs and add them to the baking sheet, close together but not touching.
To Bake The Meatballs:
• Preheat oven to 400°. Lightly grease a baking sheet with some oil or cover it with parchment paper.
• Bake the meatballs for 18-20 minutes, depending on the size. (Check the internal temperature of the meatballs using instant read digital meat thermometer. Chicken should be cooked to 165° internal temperature.)
To Pan-Sear Meatballs:
• Preheat a large cooking pan over medium to medium-low heat (depending on how hot your stove runs.)
• Add a couple tablespoons of vegetable oil to the pan and add meatballs. Cook meatballs, covered, for about 6-7 minutes and turn them over. Keep cooking the meatballs for 5-6 more minutes, uncovered until done.
• Tip: If you're not planning on adding any sauce you can always melt a couple tablespoons of butter when meatballs are almost done and toss in some fresh herbs and pressed garlic clove or two. Coat the meatballs, cook just a minute or two, and serve.
Notes
*If you need to use dried herbs, remember to half the recipe. So use 1 tbsp. died parsley if needed.
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