These flavorful and well-seasoned chicken meatballs are ready in less than 30 minutes. You can enjoy them as they are or dip them in a dipping sauce.
My mother-in-law introduced me to these meatballs. With the exception of turkey meatballs, I almost always make mine with beef. But when I tasted hers, I was hooked! Chicken meatballs have a milder flavor than beef ones, but they make up for it with their airy, tender texture. Making them is as easy as can be, and the leftovers are almost as good as the freshly cooked meatballs.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Ground chicken: I highly recommend using ground chicken thighs and not chicken breast. Chicken breast is too dry.
- Mayonnaise: Adds creaminess to the meatballs and helps prevent them from becoming too dry. You can replace the mayonnaise with Dijon mustard.
- To season: Kosher salt, black pepper, garlic powder, onion powder, ground cumin, and smoked paprika.
- Olive oil: Used for frying the meatballs. Ghee is another great option.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Combine the ingredients except for the oil. Form the mixture into 16 meatballs. Brown the meatballs in olive oil on all sides for about 5 minutes.
Add water to the pan, cover it, and finish cooking the meatballs until they reach an internal temperature of 165°F. This should take about 3 more minutes.
Serve immediately with a dipping sauce, if desired.
Added cayenne because the husband and I love spicy food. Served with hot mustard. These were really good! Very juicy.
Laura
Read more comments
Added cayenne because the husband and I love spicy food. Served with hot mustard. These were really good! Very juicy.Recipe Tips
- The ground chicken mixture will be fairly sticky, so it's helpful to use moistened hands when forming the meatballs.
- When portioning the meatballs, I use a cookie scoop to make sure they are all about the same size.
- For light and tender meatballs rather than tough and dense ones, try not to overwork the mixture when combining the ingredients and forming the meatballs.
- You can add ¼ cup of minced fresh herbs such as parsley or cilantro.
Recipe FAQs
There's no need for that. The meatballs do not come apart at all, so there's no need for fillers and binders.
Yes. You can arrange them on a rimmed, parchment-lined baking sheet (use parchment marked as suitable for high heat), spray them with olive oil, and bake them for about 20 minutes in a 400°F oven or until they reach an internal temperature of 165°F. They won't brown much in the oven, so while they'll be tasty, they won't look as good as pan-fried meatballs.
Meatballs can become tough when the mixture is overworked. It's best to handle them as lightly as you can when mixing the ingredients and forming the meatballs.
Yes. You can keep them in an airtight container in the fridge for up to 4 days. They keep well and taste great. Gently reheat them in the microwave, covered, at 50% power or enjoy them straight out of the fridge (I like to snack on them). You can also freeze the cooled metaballs for up to three months.
Serving Suggestions
I usually serve these chicken meatballs on a bed of cauliflower rice or mashed cauliflower and add a vegetable such as roasted asparagus, roasted mini peppers, or roasted frozen cauliflower.
Sometimes, I serve these meatballs as a party appetizer with a dipping sauce, as shown in the pictures. You can use any store-bought sauce you like. The sauce pictured is Rao's Arrabbiata Sauce.
You can also make your own dipping sauce: Mix ½ cup of sour cream with 1 tablespoon of hot pepper sauce and 1 tablespoon of soy sauce (or a gluten-free alternative).
Recipe Card
Juicy Chicken Meatballs
Video
Ingredients
- 1 pound ground chicken thighs - 93% lean; ground chicken breast is too lean
- 1 tablespoon mayonnaise
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 4 tablespoons olive oil - for frying, or avocado oil
Instructions
- In a medium bowl, combine the ground chicken, mayonnaise, salt, pepper, garlic powder, onion powder, smoked paprika, and ground cumin.
- Using a 1.5-tablespoon cookie scoop, scoop out portions of the mixture onto a plate. I usually end up with 16 meatballs.
- With wet hands for easier handling, shape each portion into a round meatball.
- Heat the olive oil in a large (12-inch) lidded skillet over medium-high heat until the oil shimmers and becomes fragrant, for about 2 minutes.
- Add the meatballs in a single layer and cook them uncovered, turning frequently, until golden brown, about 5 minutes. Lower the heat to medium if needed.
- Add ¼ cup of water to the bottom of the skillet. Cover it with the lid and cook until the meatballs are cooked through (their internal temperature should be 165°F), about 3 more minutes.
- Remove the meatballs from the skillet to a serving plate using a slotted spoon. Serve immediately.
Notes
- When the meatballs are done, about half of the oil will remain in the skillet, and the nutrition info reflects that. But all of it is needed to properly cook the meatballs.
- I highly recommend using ground chicken thighs and not chicken breast. Chicken breast is too dry.
- The mixture will be fairly sticky, so it's helpful to use moistened hands when forming the meatballs.
- I use a cookie scoop to make sure they are all about the same size.
- For light and tender meatballs rather than tough and dense ones, try not to overwork the mixture when combining the ingredients and forming the meatballs.
- The nutrition info is for the meatballs only and does not include a dipping sauce.
- You can keep the leftovers in an airtight container in the fridge for up to 4 days. They keep well and taste great. Gently reheat them in the microwave, covered, at 50% power or enjoy them straight out of the fridge (I like to snack on them). You can also freeze the cooled metaballs for up to three months.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Terri Madrigga says
These were great!! Not sure if it was breast or thighs as it just said ground chicken, but this recipe worked out very well for me!!
Vered DeLeeuw says
Wonderful, Terri! I'm so glad you enjoyed these meatballs. Thank you very much for the review.
Jacqueline (Jackie) Thomas says
What kind of dip do you use?
Vered DeLeeuw says
Hi Jacqueline,
I mix 1/2 cup of sour cream with 1 tablespoon of hot pepper sauce and 1 tablespoon of soy sauce.
zodwa says
These were excellent.
Vered DeLeeuw says
I'm so glad you enjoyed these meatballs! Thank you for the comment.
Mark says
Could these be baked instead of fried?
Vered DeLeeuw says
Hi Mark,
Yes. You can arrange them on a rimmed parchment-lined baking sheet (ensure the parchment can withstand a high oven temperature or use nonstick foil), spray them with olive oil, and bake them for about 20 minutes in a 400°F oven or until they reach an internal temperature of 165°F. They won't brown much in the oven, so while they'll be tasty, they won't look as good as pan-fried meatballs.
Laura says
Added cayenne because the husband and I love spicy food. Served with hot mustard. These were really good! Very juicy.
Vered DeLeeuw says
I'm so glad you and your husband enjoyed these meatballs, Laura!