These Juicy Chicken Meatballs Cook in Just 10 Minutes
Prep
15 mins
Cook
10 mins
Servings
4
Difficulty
Medium
You're going to love this recipe because these juicy chicken meatballs come together in just 10 minutes of cooking time. Ground chicken is such a lean protein that makes me feel good about what I'm feeding my family, and it's budget friendly too. The trick to keeping them moist is the milk mixed into the breadcrumb mixture, which creates the most tender, flavorful meatballs. Since everything comes together so quickly, this has become my go to weeknight dinner when I'm short on time but still want something homemade and delicious.
Ella x
Ingredients
- 1nonstick cooking spray
- 1 largeegg(lightly beaten)
- 237 mlpanko breadcrumbs
- 237 mlpre-grated parmesan cheese
- 237 mlwhole milk
- 3 tablespoonsolive oil
- 1 tablespoonchopped fresh flat-leaf parsley
- 1 teaspoonskosher salt
- 1 teaspoonground black pepper
- 1 teaspoongarlic powder
- 1 teaspoonworcestershire sauce
- 11 pound ground chicken or turkey(light and dark meat, if available)
Detail level
Instructions
- 1
Place an oven rack about 8 inches from the heat source. Line a large baking sheet with aluminum foil and spray the foil with cooking spray.
- 2
In a large bowl, stir together the egg, panko, parmesan, milk, oil, parsley, salt, pepper, garlic powder, and Worcestershire sauce until just combined. Let rest for 5 minutes. Using your hands, gently mix in the ground chicken until just combined. Don’t overmix or the meatballs will be tough. The mixture should be soft and sticky.
- 3
Scoop up a rounded 2 tablespoons (a #30 portion scoop if you have one) of the chicken mixture, roll it into a ball between your palms, and set it on the prepared baking sheet. Repeat with the remaining chicken mixture. You will have about 17 meatballs. If your hands get sticky, moisten them with water as you go.
- 4
Broil the meatballs until golden brown and cooked through (the internal temperature should reach 165°F), 8 to 10 minutes. Serve warm. Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the microwave, under the broiler, or in a skillet, turning the meatballs a few times to brown and reheat them evenly. Love the recipe? Leave us stars and a comment below!
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