Juicy Chicken Meatballs

These juicy, well-seasoned, and flavorful chicken meatballs are ready in 25 minutes. Serve them as they are or with a dipping sauce.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 256kcal

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

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.

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 fluffy 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.