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A serving of savory chicken meatballs, perfectly browned.

Classic Weeknight Chicken Meatballs

These classic weeknight chicken meatballs are a delicious and versatile option for a quick and easy meal. They are perfect for pan-frying, baking, or simmering in your favorite sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 lb ground chicken (92-93% lean) about 450g
  • 1/2 cup panko breadcrumbs
  • 1 large egg lightly beaten
  • 1/4 cup finely minced yellow onion
  • 2 garlic minced
  • 2 tablespoons fresh parsley finely chopped
  • 1/4 cup grated Parmesan cheese optional
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • red pepper flakes Pinch, optional
For Cooking
  • 1-2 tablespoons olive oil for pan-frying/baking

Equipment

  • Large mixing bowl
  • Skillet
  • Baking sheet
  • Parchment paper
  • Meat thermometer

Method
 

Preparation
  1. In a large bowl, combine ground chicken, panko breadcrumbs, beaten egg, minced onion, minced garlic, chopped parsley, Parmesan cheese (optional), salt, black pepper, garlic powder, onion powder, and red pepper flakes (optional).
  2. Gently mix all ingredients until just combined, being careful not to overmix to ensure tender meatballs.
  3. Lightly moisten your hands and roll the mixture into 1 to 1.5-inch meatballs of uniform size for even cooking. Place them on a plate or baking sheet.
Cooking Methods
  1. Pan-Frying: Heat 1-2 tablespoons of olive oil in a large skillet over medium heat. Add meatballs without overcrowding and cook for 3-5 minutes per side until browned and cooked through (165°F/74°C internal).
  2. Baking: Preheat oven to 400°F (200°C). Place meatballs on a parchment-lined baking sheet and bake for 18-22 minutes, or until cooked through and lightly golden.
  3. Simmering (in sauce): Gently drop raw meatballs into a simmering sauce (like marinara). Cook for about 15-20 minutes until the internal temperature reaches 165°F/74°C, absorbing the sauce's flavor.

Notes

For best results, do not overmix the meatball mixture. You can prepare these ahead of time and store them in the refrigerator or freeze them for later use. Serve with your favorite pasta, in a sub, or as an appetizer.