THE BEST CHICKEN MEATBALLS EVER
These chicken meatballs are incredibly juicy and flavorful! Simmered in marinara sauce, they’re perfect for any occasion.
Servings: 4 servings
Ingredients
- 1 lb ground chicken thighs or breast (thighs make juicier meatballs)
- 1 medium onion chopped
- 2 tbsp butter
- 1 tbsp olive oil
- 1 cup breadcrumbs
- ½ cup milk
- 1 egg
- ½ cup chopped parsley
- 2 cloves garlic minced
- 1 tsp salt
- ½ tsp pepper
- Vegetable oil for frying
- 24 oz marinara sauce your favorite
Instructions
- Start by heating the butter and olive oil in a skillet over medium heat. Once the butter has melted and the mixture is hot, add the chopped onion. Sauté for about 5 minutes, or until the onion is translucent and fragrant.
- In a large mixing bowl, combine the ground chicken, sautéed onions, breadcrumbs, milk, egg, chopped parsley, minced garlic, salt, and pepper. Mix everything gently until just combined.
- With clean hands, scoop out about 2 tablespoons of the mixture and roll it into a ball. Place the formed meatballs on a plate or baking sheet.
- In a large skillet, heat about ¼ inch of vegetable oil over medium-high heat. Once the oil is hot, add the meatballs, frying them for about 4-5 minutes on each side, or until golden brown and cooked through.
- Once browned, transfer the meatballs to a baking sheet and keep warm in a preheated oven at 200°F. In the same skillet, pour in the marinara sauce and let the meatballs simmer for about 10 minutes.
Equipment
- Large Mixing Bowl
- Skillet
- Wooden spoon or spatula
- Baking Sheet
- Meat Thermometer
Notes
- For gluten-free, use gluten-free breadcrumbs or crushed crackers.
- For low-carb, substitute breadcrumbs with almond flour.
- For a spicy kick, add red pepper flakes to the meat mixture.