Garlic Butter Chicken Meatballs
These Garlic Butter Chicken Meatballs are a must-try! Bursting with flavor and super easy to make, they're perfect for any weeknight dinner.
Servings: 4 servings
Ingredients
- 1 pound ground chicken
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- 1/4 cup butter
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley, chopped
Instructions
- In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, minced garlic, dried Italian herbs, salt, and pepper. Use your hands to mix everything together gently, being careful not to over-mix, as this can make the meatballs tough.
- Once your mixture is well combined, use your hands to form the mixture into small meatballs, about 1 to 1.5 inches in diameter. You should be able to make approximately 20 meatballs, depending on the size.
- In a skillet, heat the olive oil over medium heat. Once hot, add the meatballs, making sure not to overcrowd the pan. Sear the meatballs on each side for about 3-4 minutes, or until they are golden brown. You may need to do this in batches.
- After the meatballs are browned, reduce the heat to low and add the butter to the skillet. Let it melt, then gently toss the meatballs in the garlic butter sauce, ensuring they are well coated.
- Sprinkle the chopped fresh parsley over the meatballs for a pop of color and added flavor. Serve your Garlic Butter Chicken Meatballs warm, either on their own or with your favorite side dish.
Equipment
- Mixing Bowl
- Measuring cups and spoons
- Skillet or frying pan
- Spatula or tongs
- Serving platter
Notes
- For a gluten-free version, substitute almond flour or gluten-free breadcrumbs.
- You can use ground turkey or beef as an alternative to chicken.
- To store, keep in an airtight container for up to 3 days in the refrigerator.