Go Back
Print

Master Recipe Chicken Meatballs

The only chicken meatball recipe you will ever need. Once you have a batch made up and stored in the freezer, meals are half way done! Use these with your favourite sauce, or in soups and stews.
Course Main Course
Cuisine North American
Keyword ground chicken, meal prep, panko breadcrumbs, parmesan cheese
Prep Time 30 minutes
Cook Time 20 minutes
Servings 28 meatballs

Ingredients

  • 2 lb ground chicken, not ultra lean
  • 1 cup fresh breadcrumbs, or bread pulsed in a food processor a few times, can be gluten free
  • 1 cup parmesan cheese
  • 2 tbsp fresh chopped parsley
  • 2 garlic cloves, minced
  • 2 tsp Italian seasoning
  • 2 tsp onion flakes
  • 1 tsp paprika
  • 1/2 tsp dry chilli flakes
  • 1 tsp kosher salt, or more to taste
  • 3/4 tsp ground black pepper, or more to taste
  • 2 large eggs
  • 2 tbsp milk, or more if needed

Instructions

  1. Combine the chicken, breadcrumbs, parmesan cheese, parsley, garlic, Italian seasoning, onion flakes, paprika, chilli flakes, and salt and pepper in a large bowl. Use your finger tips to mix until JUST combined, no further, don't overwork the meat.

  2. In a separate small bowl combine the eggs and milk. Pour this over the meat mixture. Combine gently and let it sit for 10 minutes. This will allow the bread to soak up the liquid and will help you determine if more liquid is needed. The mixture shouldn't be dry or too stiff. If needed, add a little more milk.

  3. Form a small portion into a disk about the size of a quarter and sauté in a small pan with oil over medium high heat till golden on both sides. Let it cool slightly and then taste it. If you like the flavour, then move on to the next step. If not, adjust any seasonings now.
  4. Pat the mixture down level, and then use the back of your hand to divide the top into four equal portions. Each portion should give you about 7 average sized meatballs. If you want to turn one quadrant into soup meatballs, then you should be able to get about 14-18 meatballs from it.
  5. Have one or two baking sheets covered with wax paper ready to go.
  6. Wetting your hands periodically, roll the meat mixture into golf sized balls and place onto the wax paper. Once you have used up all the mixture, you can now freeze the meatballs. Once frozen, transfer the meatballs to freezer bags.

To cook:

  1. If Frozen, thaw in fridge overnight.

  2. Preheat the oven to 400F. Set a wire cooling rack over a baking sheet. Spray with a little non-stick spray. If you don't have a wire cooling rack, then just spread a thin layer of oil directly onto the baking sheet.

  3. Lay out the meatballs. Spray or brush the meatballs with olive oil. Bake for 18-20 minutes, depending on your oven and the size of your meatballs. Remove as they are turning brown, and have achieved an internal temperature of 165F. Don't overbake these, you want them juicy on the inside.

    These can be baked off ahead of time and stored in the fridge till ready to bake with your favourite sauce.

  4. If you want them to finish cooking in the simmering sauce, feel free to reduce the time in the oven by 5-7 minutes.

  5. See blog post for additional details and serving suggestions.

Recipe Notes

If you have a large family, or a large freezer, feel free to double the recipe!

Feel free to roll them as large or small as you like.  Just adjust the baking time.