Juicy Chicken Meatballs (Printable)

Tender, herb-scented chicken meatballs, juicy inside and lightly crisp outside; great with pasta or dips.

# What You'll 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 version)

→ 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 mixing bowl, combine the ground chicken, grated onion, minced garlic, chopped parsley, breadcrumbs, milk, egg, salt, black pepper, dried oregano, and paprika. Mix gently until just incorporated—avoid overmixing to keep the meatballs tender.
02 - Lightly wet your hands to prevent sticking, then portion and roll the mixture into 16 to 18 uniform meatballs.
03 - Heat the olive oil in a large skillet or frying pan over medium heat until it shimmers slightly.
04 - Arrange the meatballs in the skillet in a single layer, working in batches to avoid overcrowding. Cook for 5 to 7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. For extra juiciness, transfer to a preheated 350°F oven for an additional 5 minutes.
05 - Serve hot alongside your favorite sauce, over pasta, or as a standalone appetizer.

# Expert Tips:

01 -
  • These meatballs stay genuinely juicy inside because the grated onion and milk create pockets of moisture that lock in during cooking.
  • You can season them five different ways depending on what you are serving them with, so they never get boring.
02 -
  • Overmixing is the fastest way to turn tender meatballs into bouncy rubber balls, so handle the mixture as little as possible.
  • If your mixture feels too wet to hold shape, refrigerate it for 15 minutes and it will firm up beautifully.
03 -
  • Use a cookie scoop to portion the mixture so every meatball is the same size and cooks at the same rate.
  • Do not flip the meatballs until they release naturally from the pan because that golden crust forms best when you are patient.

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