Chicken meatballs
Keep this recipe for chicken meatballs at hand for those days when you need a little home-cooked comfort. Sun-dried tomatoes, parsley, and spring onions work their way through the mixture and fill it with bright flavours. They taste amazing on their own, tucked into a sandwich, or tossed into spaghetti with tomato sauce, so serve them for lunch, dinner, or anything in between.
Ingredients
|
Minced chicken meat
|
400 g |
|---|---|
|
Coarse salt
|
2 tsp |
|
Egg
|
1 |
|
Wheat flour
|
2 tbsp |
|
Milk
|
100 ml |
|
Parsley, finely chopped
|
100 g |
|
Spring onions, finely chopped
|
3 |
|
Sun-dried tomatoes, finely chopped
|
3 |
|
Garlic cloves, finely chopped
|
3 |
|
Freshly ground pepper to taste
|
|
|
Butter
|
20 g |
Perfectly moist texture
Start by working the salt into the minced meat. This helps the mixture hold together and retain moisture as it cooks. Once the salt is worked in, stir in the remaining ingredients just until combined, as overmixing can make the texture dense and dry by overworking the proteins. Shape the meatballs gently without pressing too hard, as squeezing them too firmly can push out moisture and make them tougher after frying.
Same-sized meatballs for easy cooking
Making the meatballs the same size helps them cook evenly and prevents a dry texture. Use a small ice cream scoop or a spoon to portion the mixture before shaping it by hand. This keeps the cooking time consistent and reduces the risk of undercooked centres and overcooked edges.
Avoid tough meatballs
Tough meatballs often come from overmixing, shaping too firmly, or adding too much flour. Once the ingredients are combined, stop mixing; working the meat for too long tightens the texture. The mixture should feel slightly sticky, so do not add more flour, even if it seems soft. When shaping, use light hands and do not press too hard.
Check with a thermometer
Use a reliable meat thermometer to check if your chicken meatballs are fully cooked. The centre should reach 75 °C. If you do not have a thermometer, do not worry – simply cut one meatball in half. The inside should be opaque, and the juices should run clear with no pink remaining.
FAQ: Questions about chicken meatballs
Below, you will find answers to questions that often arise when making these chicken meatballs.
Why do you use minced chicken for meatballs?
We use minced chicken because it has a mild flavour and soft texture, which makes it easy to season and shape. It absorbs added flavours well, like sun-dried tomatoes, parsley, and spring onions, and cooks quickly in the pan. It also gives a lighter result compared to other meats like beef or pork.
Can I prepare chicken meatballs in advance?
Definitely, and there are two ways to do it. You can shape the chicken mince meatballs and keep them uncooked in the fridge, covered, for up to a day. This gives the seasonings time to settle into the mixture, making them even more flavourful. The second option is to cook them in advance, let them cool, and store them in the fridge for up to 3 days. Reheat gently in a pan or oven before serving.
Can I freeze chicken meatballs?
Yes, chicken meatballs freeze well, whether raw or cooked. If freezing them raw, shape them first and place them in a single layer on a tray. Once firm, move them into a freezer bag or container. If they are already cooked, let them cool completely before freezing. In both cases, they keep well for up to 3 months. When you are ready to use them, defrost in the fridge before cooking or reheating.
Nutritional values
Nutritional value, per
1023 Kcal
| Fibre | 1.8 gram fibers |
| Protein | 84.8 gram |
| Carbohydrates | 22.8 gram |
| Fat | 66.2 gram |
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Super juicy and tender chicken meatballs
These chicken meatballs will quickly earn a permanent spot in your weekly rotation thanks to how delicious and juicy they are. The dreamlike texture comes from adding milk and egg – a trick that helps the meatball stay wonderfully soft. Once they hit the pan with butter, the outside turns golden with a caramelised edge, while the inside stays mouth-wateringly tender. Slice into one, and you will see the juices run out onto the plate, embodying exactly what a perfect meatball should be.
Filled with parsley, spring onions, and sun-dried tomatoes
Filling the meatballs with a few fresh ingredients brings a new and exciting dimension to the dish. Parsley contributes a clean, slightly peppery note that cuts through the tangy sweetness of the sun-dried tomatoes. Spring onions sit in between, with a soft bite and a mild sharpness that pulls the two together and gives the mix a punchy finish. We particularly enjoy these veggies, since they add stellar flavours as well as a few playful textures.
Serve with summery sides
Light and fresh, these chicken meatballs are a natural fit for warm-weather meals, especially when served cold. Take them along on a picnic or set them out as part of a relaxed summer spread with sides like potato salad, bean salad, or green goddess salad. Add some grilled flatbreads or warm pitta, and a few dips like hummus, tzatziki, or roasted red pepper dip for something creamy to scoop up on the side. No matter what else is on the table, they are always the first to go.
Great for spaghetti, sandwiches, and soups
These chicken meatballs hold their own straight off the pan, but they also slip neatly into put-together meals. Toss them into a bowl of spaghetti with marinara for a classic take or switch it up with lemon-butter sauce or an aglio e olio-style base with garlic and olive oil.
They are just as good layered into a toasted roll with garlic butter and cheese or tucked into wraps, tortillas, or cottage cheese flatbreads with crisp vegetables for a fresh and full-flavoured lunch. You can prep them ahead, pack them up, or keep a few in the fridge for those days when lunch needs to happen fast.
If you crave a comforting, warm bowl of soup, simply make them a bit smaller and toss them into light, brothy soups with vegetables, noodles, or grains. No matter how you work them in, they never disappoint!
Change up the meal
We love how easily these meatballs take on new flavours, so here are some ideas to try out. Grated carrot works its way into the mixture with a mild sweetness, while finely chopped courgette keeps things soft and light. If you are after something with a bit more bite, chopped capers or olives offer a bold, salty edge. Crumbled white cheese introduces a creamy tang, and a spoonful of tomato purée gives the meat a slightly sharp note.
Swap the parsley for coriander if you prefer a more citrusy nuance, or stir in some grated parmesan for a nutty, salty layer. Even the spring onions can be replaced with red onion for a sharper flavour or shallots for something more mellow.
