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Juicy Chicken Meatballs

TahiraJaved
Juicy Chicken Meatballs
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TahiraJaved

Juicy Chicken Meatballs

These Chicken Meatballs solve the dry, rubbery texture lean ground chicken is often known for, using a grated onion and a gentle mixing hand to keep every bite genuinely juicy. They bake in about 20 minutes and work equally well simmered in marinara over pasta or served on their own as a party appetizer. A cookie scoop keeps every meatball a consistent size, so the whole batch finishes cooking evenly without any guesswork.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 4 People
Course: Main Course
Cuisine: American, Italian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs:
  • 1 1/4 lbs ground chicken
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1 large egg
  • 2 garlic cloves minced
  • 1/4 cup grated onion
  • 2 tbsp chopped fresh parsley
  • 1 tsp Italian seasoning
  • 3/4 tsp salt
  • 1/4 tsp black pepper
For Serving:
  • 2 cups marinara sauce
  • Cooked spaghetti or other pasta optional
  • Extra grated parmesan for topping

Equipment

  • 1 Rimmed baking sheet bakes the meatballs evenly with room for any juices
  • 1 Parchment paper prevents sticking and makes cleanup easier
  • 1 Large mixing bowl for combining the meatball mixture
  • 1 Cookie scoop portions every meatball to a consistent size

Method
 

  1. Combine chicken, panko, parmesan, egg, garlic, onion, parsley, and seasonings.
  2. Mix gently just until combined; do not overwork.
  3. Portion into 1 1/2 inch balls with a cookie scoop.
  4. Bake at 400°F for 18 to 20 minutes until golden and 165°F internally.
  5. Simmer in warm marinara for 3 to 4 minutes, if desired.
  6. Serve over pasta or as an appetizer.
    7. Grate the onion instead of dicing it; the extra moisture it releases is one of the biggest factors in keeping these meatballs juicy instead of dry.

Notes

  • Mix the meat gently; overworking ground chicken leads to a dense, rubbery texture.
  • Use a thermometer and pull the meatballs right at 165°F, since chicken needs to be fully cooked through.
  • A cookie scoop keeps every meatball the same size for even cooking.
  • Line the baking sheet with parchment paper to prevent sticking and simplify cleanup.
STORAGE: Refrigerate up to 4 days, or freeze raw or cooked up to 3 months.

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