Juicy Chicken Meatballs (Print Version)
Tender chicken meatballs, crisped outside and juicy inside, seasoned with garlic, parsley, and paprika.
# What You Need:
→ Meat & Eggs
01 - 1.1 lb ground chicken
02 - 1 large egg
→ Vegetables & Aromatics
03 - 1 small onion, finely grated
04 - 2 cloves garlic, minced
05 - 2 tbsp fresh parsley, chopped
→ Binders & Moisture
06 - 2 oz fresh breadcrumbs
07 - ¼ cup milk (use plant-based milk for dairy-free)
→ Spices & Seasonings
08 - 1 tsp salt
09 - ½ tsp ground black pepper
10 - ½ tsp dried oregano
11 - ½ tsp paprika
→ For Cooking
12 - 2 tbsp olive oil
# Directions:
01 - In a large bowl, combine ground chicken, grated onion, minced garlic, parsley, breadcrumbs, milk, egg, salt, pepper, oregano, and paprika. Mix gently until just combined — avoid overmixing to keep the meatballs tender.
02 - Lightly wet your hands to prevent sticking and shape the mixture into 16 to 18 equal-sized meatballs, approximately 1.5 inches in diameter.
03 - Heat olive oil in a large skillet over medium heat until the oil shimmers. Add meatballs in batches, spacing them about 1 inch apart to ensure even browning.
04 - Cook for 5 to 7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. For extra juiciness, finish in a preheated oven at 350°F for 5 minutes.
05 - Serve hot with your favorite sauce, over pasta, or as appetizers. Pairs well with tomato sauce, tzatziki, or sweet chili dip.
# Expert Tips:
01 -
- They stay incredibly moist thanks to a simple milk and breadcrumb soak that most people skip entirely.
- You can serve them six different ways and they never get boring, from appetizer dips to a full pasta dinner.
02 -
- Overmixing is the fastest way to turn tender meatballs into rubbery ones, so handle the mixture as little as possible.
- Grating the onion releases more moisture than chopping, which secretly helps keep everything juicy inside.
03 -
- Wet hands between every three or four meatballs to prevent sticking and keep the surfaces smooth.
- Let the meatballs sit undisturbed in the pan for the full 5 minutes before checking the crust, because peeking too early tears them apart.