Best Chicken Meatballs
These are the juiciest, most flavorful chicken meatballs you've ever had, thanks to my expert-tested tips that keep them unbelievably tender and never dry. They’re packed with bold, herbaceous flavor and a secret boost of savory depth that makes them irresistible. See the post for LOTS of ingredient, flavor, and serving variations!
Servings 30 meatballs
Ingredients
- 1/2 small yellow onion, peeled (keep stem end intact)
- 1 egg
- 2 tablespoons plain Greek yogurt
- 1/2 cup panko breadcrumbs
- 1/2 cup freshly grated Parmesan cheese (on a microplane)
- 3 cloves garlic, minced (may sub 1/2 tsp garlic powder)
- 2 tablespoons chopped fresh basil, or 1 tsp dried
- 2 tablespoon chopped fresh parsley, or 1 tsp dried
- 1 tablespoon chopped fresh rosemary, or 1/2 tsp dried, lightly crushed
- 1/2 teaspoon dried oregano
- 1 teaspoon granulated beef bouillon or 1 crushed cube- optional, see notes
- 1/2 tsp EACH salt, pepper
ADD LAST
- 1 pound ground chicken, 93% lean
- olive oil for brushing or cooking spray
Instructions
- Prep: Line a baking sheet with foil for easy cleanup and top with a baking rack; spray the rack with cooking spray. Preheat the oven to 400°F.
- Make Meatball Mixture: Grate the onion on the largest holes of a box grater straight into a large bowl (we want all the juices!) until there is about ½ cup combined juices/onion. Stir in the remaining ingredients, up to the chicken, and mix well. Add the chicken and mix with your hands until just combined (don't overmix or your meatballs will be tough).
- Freeze Mixture: The mixture will be very wet, so I recommend freezing the mixture for 30 minutes to make it easier to work with.
- Roll Meatballs: Working with a small amount at a time (keep the rest in the freezer), wet or lightly spray your hands with cooking spray to prevent the mixture from sticking. Scoop the meat mixture using a 1 ½ tablespoon cookie scoop (or a heaping 1 tablespoon), then gently roll in between the palms of your hands to form balls; don't compact too much or the meatballs will be dense. Place the meatballs onto the prepared rack without touching.
- Spritz Meatballs: Lightly brush the meatballs with olive oil or spray them with cooking oil (this is my favorite oil spritzer).
- Bake: Transfer the baking sheet to the oven and bake at 400°F for 16-21 minutes, or until the meatballs are cooked through (reach an internal temperature of 160°F with an instant-read thermometer, then allow to rest for 5 minutes to reach 165°F). Broil for a minute or so, if desired, for extra color.
Notes
- Beef bouillon: My secret ingredient that infuses the chicken meatballs with rich, beefy goodness. If using cubes, finely crush them and add to the mixture; don’t dissolve them in water first. If you don’t eat meat, eliminate the bouillon and increase the salt to ¾ teaspoon.
- Gluten-free: Use your favorite gluten-free panko, crackers, or toasted gluten-free bread in place of the panko.
- Use cold ingredients: Start with cold egg and yogurt, and add cold chicken straight from the fridge to make the mixture easier to work with.
- Prep ahead: Roll the meatballs up to 24 hours in advance, cover with plastic wrap, refrigerate, then bake when ready. Let the meatballs sit on the counter for 30 minutes to help come to room temperature before cooking.