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This chicken meatballs recipe is a homemade dish that has a become a go-to meal in our house, especially for those busy nights! Juicy, tender and delicious these little morsel are cooked in a bright lemon garlic sauce.
This meatball recipe finds its roots in Italy, more precisely in the inland Venice. Many butchers makes these juicy bites and one day, not long ago, when I was visiting home my mom and I decided to make our own recipe from scratch.
I have to confess that was a particular moment, because usually I was cooking with my dad – despite unfortunately this is not possible anymore, we are committed to keep alive the tradition of cooking a meal together.
Why you will love this recipe
-if you are looking for a chicken meatball recipe healthy and light, this is the best chicken meatballs recipe given the choice of simple and genuine ingredients. It is low in fat and high in protein.
-they are easy to make and you can eventually customize them as you like.
-these easy chicken meatballs are great for a meal, but you can also serve them as appetizer: think about late summer nights, Memorial Day, wedding showers.
Ingredients for Chicken Meatballs Recipe
To make this succulent and healthy ground chicken meatball recipe in Italian Style you will need:
Ground Chicken: I picked ground chicken breast, which is extra lean.
Parmigiano Reggiano: grate the Parmesan yourself, it is fresher, healthier and taste better. In addition grated Parmesan helps the meatballs to hold the shape and adds taste.
Egg: egg works as a binder.
Panko Breadcrumbs: I suggest to use this kind as they are a bit more airy, they collect more liquid and aid keeping the meatballs softer. I recommend this brand. Along with the egg they form a panade which contributes to light and tender meatballs.
Spices: Salt and Black Pepper, let’s keep it simple!
Garlic: some minced garlic will go a long way to add flavor. You will also need some cloves
Fresh Herbs: we added parsley, chives and fresh dill to add freshness.
Lemon: the juice will add a nice tangy flavor to the meat, you will need it for cooking
Olive oil: you will need it for later, as these meatballs are cooked on stove top. My favorite brand is Carli, a Ligurian olive oil low in acidity that delivers straight to your house and is available in US as well. This oil has been the trusted one since 3 generations in my family.
How do you make meatballs
To make ground chicken meatballs you will need to follow the steps outlined below. How to prepare meatballs has never been so easy!
GATHER ALL INGREDIENTS: First, put in a bowl lean ground chicken (preferably white meat), minced garlic, salt, pepper, fresh herbs (parsley, dill, chives) parmesan cheese, breadcrumbs and one whole egg.
PREPARE THE MEATBALL MIX: Then mix well all the ingredients, do not over mix them as this will make your meatballs to come out harder once cooked.
SHAPE THE MEATBALLS: Take an oven tray and cover it with parchment paper. Take an ice-cream scoop, a tablespoon or use your hand and start shaping the meatballs. Start rolling them into 2.5 inches sized balls. This is the perfect size – making them too large makes it harder to cook them consistently and keep them juicy. Shape them loosely, do not pack too much in each meatballs or otherwise they will become harder.
COOK THE MEATBALLS: Add some EVOO and garlic to a pan and cook them over medium heat. Once the oil shimmers add the chicken meatballs. It is important to move them around until they are browned but still juicy. Add some fresh lemon juice just at the end to dissove all the bits and create a light, bright sauce. The meatballs are cooked when their internal temperature is at least 165°F (74°C).
This Italian Meatballs recipe yields 12 meatballs, ideal for 4 servings.
More Meatball Recipes for you
Easy Italian Meatballs Recipe: made with beef, thse are small bites ideal for ana appetizer or also for a meal!
Chicken Meatballs with Mushrooms This is an elevated version of the classic chicken meatballs. Enriched with fresh chopped mushrooms and served with a cream mushroom sauce.
Meatballs in tomato sauce with Polenta: A meatballs recipe from the Veneto inland: meatballs made with beef and pork meet the vibrant tomato sauce and are served over a creamy polenta.
If you are looking for more chicken recipes:
Chicken Cacciatora Recipe: Another classic dish where the chicken thighs is cooked in a rich sauce with the addition of olives.
Pan Fried Chicken Breast (Italian): Classic cotoletta, loved by everyone.
Chicken Meatballs recipe variations and substiutions
These chicken balls are great if you want to customize them, so that every time you can create different chicken meatballs recipes all the time.
CHICKEN: you can sub ground chicken with ground turkey or you can have a mix of both.
CHEESE: These Italian meatballs call for Parmigiano Reggiano, but you can sub it with Pecorino Romano, Asiago, Smoked Ricotta . Since the chicken is lean, if you want to add a layer of additional moist consider ½ cup of ricotta.
GLUTEN FREE MEATBALLS: If you are looking for a gluten-free version, sub the panko breadcrumbs with a gluten-free variety.
This is a flexible recipe – you can experiment every time and perfect your own signature meatballs.
HERBS: Try with different herbs such as coriander, rosemary, mint, basil instead of parsley.
SPICES: if you like to play with spices you can create different layers of flavor. Think about adding red pepper flakes or cayenne pepper, for example.
TEXTURE: – And you can add a bit of crunchiness by adding nuts: chopped walnuts, pine nuts or pistachios will do the trick.
COLD CUTS: it adds some additional flavor to add some parcels of prosciutto cotto, Parma Ham or even speck.
SAUCES: you can make chicken meatballs with sauce. If you like tomato sauce, check my Authentic Italian Homemade Tomato Sauce or my Classic Tomato Sauce and you can create your own chicken meatballs in tomato sauce recipe! If instead you are looking for a more decadent sauce, I recommend adding some cream. Or follow my Chicken Meatballs recipe with Mushroom. The best sauce for chicken meatballs depends on your taste and the theme of your meal, in general for this easy chicken meatball recipe we wanted to keep it simple.
Serving suggestions
This healthy ground chicken meatballs are ideal for a weeknight meal. You can seerve them with a side of vegetables or a salad and some potatoes, or crusty focaccia bread.
If you want to add a light appetizer look no further than some delcious bruschetta or a zucchini carpaccio salad when in season.
Storing suggestions for ground chicken meatballs
If you have made these chicken meatballs and have some leftovers you can store them for 2-3 more days in the refrigerator in an airtight container.
You can also freeze the meatballs in an airtight container for at least 6 weeks. I suggest thawing it at room temperature for a couple of hours, then reheating it in a pan with a swirl of olive oil to keep the soft texture. You can also thaw them in the refrigerator overnight and warm them up in the oven at 360°F (180°C) for 30 minutes.
If you instead have made a batch and not cooked it yet, I recommend to place the meatballs on a tray, and place it in the freezer for 2 hours, until the meatballs become harder. Then simply remove them and place them in a plastic bag, they all keep for at least 6 weeks. Unthaw them before cooking them.
Frequently asked questions for chicken meatballs recipe
Can I cook chicken meatballs in the oven?
Making baked chicken meatballs is very easy. Bake them at 400°F (205°C) as it will result in a golden brown outside and juicy inside in a shorter amount of time. They will be ready in 20- 25 minutes, until the internal temperature is at least 165°F (74°C).
Make sure you add some oil on the meatballs and that you flip them over half way through.
Can I cook chicken meatballs in the air-fryer?
To air fry perfect meatballs, they should cook for about 15 minutes at 400°F (205°C) until they reach an internal temperature of at least 165°F (74°C). Flip the meatballs halfway through to ensure even browning. Once cooked, remove them from the air fryer and let them rest for 3-5 minutes before serving.
Why my meatballs are so tough?
Probably you over mix the mixture or packed them too tight. Ensure you mix the ingredients until evenly combined and that you do not pack too much mixture in a single meatballs.
How do I keep my meatballs from falling apart?
You need to use the right binder: eggs and breadcrumbs. Don’t overmix the meat, and let the mixture rest for 10–15 minutes before shaping.
Which wine to pair with Italian chicken meatballs?
With this recipe that is bright, fresh and light I recommend definitely a white wine.
A Verdicchio wine will work well because its citrusy notes and crispiness to the palate enhance the lemon and herbal notes, without overpowering the dish.
If instead you decide to go for a tomato based sauce, I suggest a Chianti from Tuscany. Its bright acidity and cherry notes cut through the acidity of tomato sauce.
If your choice of sauce will be creamy, I recommend a Gavi from Piedmont or a Soave Veneto. These whites have good acidity and minerality to balance the richness of the cream.
I hope you liked this Chicken Meatballs recipe (Italian Style)! If you try this recipe and you liked it, please leave a star review below! I would be very appreciative of your comments! Make sure to tag me on Instagram @Italian_kitchen_confessions I hope you loved it! To get more ideas follow me on Pinterest.
Ingredients
- 1 pound chicken white, minced,
- 2 tsp garlic minced
- 1 pinch salt
- 1 pinch pepper coarsely ground
- 1 unit egg
- ¼ cup parsley finely chopped
- ¼ cup dill finely chopped
- ¼ cup chives finely chopped
- ½ cup Parmigiano Reggiano finely grated
- 4 tbsp olive oil extra virgin
- 2 tbsp lemon juice freshly squeezed
Instructions
- GATHER ALL INGREDIENTS: First, put in a bowl lean ground chicken(preferably white meat), minced garlic, salt, pepper, fresh herbs(parsley, dill, chives) parmesan cheese, breadcrumbs and one whole egg.
- PREPARE THE MEATBALL MIX: Then mix well all the ingredients, do not over mix them as this will make your meatballs to come out harder once cooked.
- SHAPE THE MEATBALLS: Cover an oven tray with parchment paper. With an ice-cream scooper, a spoon or your hand take some of the mixture and start rolling them into 2.5 inches sized balls. This is the perfect size – making them too large makes it harder to cook them consistently and keep them juicy. Shape them loosely, do not pack too much in each meatballs or otherwise they will become harder. Place the meatballs on top of the tray.
- COOK THE MEATBALLS: Add some EVOO and garlic to a pan and cook them over medium heat. Once the oil shimmers add the chicken meatballs. It is important to move them around until they are browned but still juicy. Add some fresh lemon juice just add the end to dissolve all the bits and create alight, bright sauce. The meatballs are cooked when their internal temperature isat least 165°F (74°C).
Nutrition
