Name: Best Chicken Meatballs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: For the Mix:; 1 lb ground chicken; 1 cup breadcrumbs + milk; Egg (Parmesan, parsley); Garlic (oregano)

Introduction

Best Chicken Meatballs are juicy, golden bites, perfect for pasta nights, appetizer spreads, or meal-prep bowls. This classic recipe, featuring ground chicken blended with Parmesan, herbs, and a panade for tenderness, delivers Italian-quality results with a crispy exterior and fluffy center. Presented on a rustic platter, optionally garnished with marinara drizzle and fresh basil, this Best Chicken Meatballs recipe offers a charming, appetizing aesthetic that elevates any gathering. This recipe offers a simple bake-or-pan-fry method using pantry staples, adaptable to dietary preferences, and ideal for home cooks seeking a go-to meatball that brings versatile, crowd-pleasing charm to any occasion.

Why you’ll love this recipe

30 minutes total: Mix, shape, bake—faster than delivery.
Juicy secret: Milk-soaked bread + gentle mix = no dry balls.
Freezer-friendly: Batch cook; up to 3 months of meatballs.
Endlessly saucy: Marinara, teriyaki, or buffalo glaze.
Kid magnet: Mild flavor, fun finger food.

Ingredients

Meatball Mix

1 lb (450 g) ground chicken (thigh for juiciness)
1 cup (50 g) fresh breadcrumbs (or panko)
¼ cup (60 ml) milk
1 large egg
½ cup (50 g) grated Parmesan
¼ cup fresh parsley, finely chopped
2 cloves garlic, minced
1 tsp dried oregano
1 tsp fine sea salt
½ tsp black pepper
½ tsp onion powder
¼ tsp red pepper flakes (optional)

For Cooking

2 tbsp olive oil (if pan-frying)
Marinara sauce (for simmering)

Serve With

Spaghetti
Sub rolls
Toothpicks + sauce

Essential Tools and Equipment

Large mixing bowl
Baking sheet + parchment
Cookie scoop (1.5 tbsp)
Skillet (optional fry)
Instant-read thermometer

Step-by-step process

Make panade: Soak breadcrumbs in milk for 5 minutes until mushy.
Mix gently: In a bowl, combine chicken, panade, egg, Parmesan, parsley, garlic, and spices. Mix with hands—just until combined (don’t overwork).
Shape: Scoop 1½-tbsp portions; roll into balls (wet hands prevent sticking). Yields ~20.
Bake option: Preheat 400°F (200 °C). Line sheet with parchment. Bake 15–18 minutes until 165 °F internal and golden.
Pan-fry option: Heat oil in a skillet over medium-high heat. Cook 8–10 minutes, turning for even browning.
Optional simmer: Transfer to marinara; simmer 5 minutes for saucy balls.
Rest: 2 minutes—juices settle.
Serve hot: Plate with sauce, parsley, and extra Parmesan.

Mistakes to avoid

Dry meatballs: Thigh meat + panade essential—breast alone flops.
Overmixing: Tough texture—stop when combined.
Cold bake: Uneven cook—room temp 15 minutes pre-oven.
Crowding pan: Steams instead of browns—space or batches.
No thermometer: Undercook risk—165 °F is safe.

Variations of the Best Chicken Meatballs

Asian Glaze: Swap oregano for ginger + soy; glaze with teriyaki.
Buffalo Bites: Toss baked balls in buffalo sauce + ranch dip.
Greek Glow: Feta + dill + lemon zest; tzatziki dip.
Air Fryer: 375°F 12–15 minutes; shake halfway.
Soup Stars: Add raw to broth; poach 10 minutes.

Tips for better storage

Refrigerator: Cooked airtight up to 4 days; raw shaped 2 days.
Freezer: Flash-freeze on tray; bag up to 3 months. Bake from frozen +5 minutes.
Reheating: Oven 350 °F 10 minutes or microwave 1-minute bursts.
Meal prep: Portion with sauce in containers.
Revive moisture: Simmer in broth 2 minutes post-thaw.

Frequently Asked Questions

No breadcrumbs? Oats or almond flour; same soak.
Gluten-free? GF panko + tamari in sauce.
Make it leaner? Ground turkey; add 1 tbsp oil to mix.
Double batch? Food processor pulse for an even mix.
Too bland? Taste raw mix (safe); adjust salt.

Conclusion

Best Chicken Meatballs are weeknight heroes—each golden orb a burst of juicy, herby joy that plays nice with any sauce. One bowl of mix turns into golden nuggets that disappear into pasta, subs, or straight from the tray. Keep ground chicken and Parmesan stocked, and dinner’s MVP is 30 minutes away. Whether you’re feeding a spaghetti crowd, sneaking protein into kids, or treating game day to something dippable, these meatballs deliver versatility and flavor in perfect harmony. One bite, endless sauce options, and the quiet pride of meatball mastery.