If you are looking for a dinner that is family-friendly, comforting and guaranteed to disappear quickly, then these Chicken Meatballs are exactly what you need.
These tender juicy meatballs are packed with flavor and stay wonderfully moist thanks to a few simple ingredients. My family loves them piled high on a bowl of spaghetti, with plenty of sauce and a very generous sprinkling of parmesan.
These meatballs are easy to make and freeze beautifully, so you can have some for dinner and freeze a portion ready for a quick weeknight meal. Got to love that!
Jump to:
Ingredients Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, with quantities, check out the recipe card below.
Ground Chicken: Also called chicken mince. Ground/minced chicken is often cheaper than ground beef.
Onion: You can use any onion that you have on hand. I nearly always use a brown onion but red, white or yellow onions are perfect.
Garlic: The recipe only states 1 clove of garlic as I find that is enough for the milder chicken. But always measure garlic with your heart!
Bouillon Cube: This adds extra flavor to the meatballs, you can use a chicken, beef or vegetable cube. You can also replace it with a bouillon concentrate like Better Than Bouillon or a stock powder. Each concentrate is different, you want to use however much it recommends for 1 cup of water. (Usually this is 1 teaspoon, but check your brand.) The recipe only uses ½ cup of water, but you still want enough bouillon for 1 cup of liquid, as you want it to taste strong. This is why I recommend a cube rather than pre-made broth from a carton. If you only have a carton of broth then you can use that, but you will need extra salt in the recipe.
Breadcrumbs: I have tested this recipe with homemade breadcrumbs, regular store-bought breadcrumbs and panko breadcrumbs. If using store-bought ones, you will need slight less as they are finer and more densely packed (1 cup).
Ground Fennel: Also known as fennel powder, this adds a wonderful Italian taste to your meatballs. Think Italian sausage kind of flavor. You can find it in larger grocery stores quite easily. It is well worth searching for it as it adds so much flavor. But if you haven't got any you can leave it out.
Fresh parsley: I know it can be a hassle to buy fresh herbs, but they really do make a difference to the taste of these meatballs. There is a ¼ cup of finely chopped parsley in these meatballs, it seems like a lot but it really is delicious.
Parmesan: The grated parmesan in the mixture adds flavor and also seasoning. Grating it yourself will give you the best results. Parmigiano reggiano will give you the best flavor.
Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!
- Chop the onion as finely as you can, so the finished meatball doesn't have large chunks in it.
- After cooking the onion and garlic, transfer it to a large bowl and let it cool completely before adding the other ingredients.
- Dissolve the bouillon cube in the hot water at the start of cooking, this way it will cool down before you need to add it to the mixture. Some bouillon cubes will dissolve in cold water, if yours does then this is a great option.
- The mixture is quite soft, don't be tempted to add more breadcrumbs, it can make the meatballs dense once they are cooked.
- Refrigerate the mixture for at least 30 minutes. This makes it easier to roll it into balls.
- Using a cookie scoop or ice cream scoop will give your meatballs uniformity, which helps them cook at the same rate. I use a ¼ cup scoop.
- Use the scoop to make the roughly shaped meatballs, then once you have them all scooped out, coat your hands generously with the extra virgin olive oil and shape them into perfect rounds. The oil stops the meat from sticking to your hands and also allows you to get a smooth round meatball.
- You can bake or pan fry these, baking means they keep their shape a little better, but frying them gives you a crisper outside. I prefer frying as we aren't bothered by misshapen meatballs 😉
- Because chicken can be drier it is important not to over cook the meatballs. They want to be just cooked through as they will continue to cook in your sauce.
- I use a homemade tomato pasta sauce but you can use your favourite jarred sauce if you prefer.
Why Is This Recipe Special?
I developed this recipe for a weekend away with some food blogging friends as one of them doesn't eat red meat. It is very similar to my regular beef meatballs, but with a couple of tweaks to help them stay moist and pack in the flavor. They were quite a hit and I have been meaning to get them on the blog for almost a year!
- Kids love these, so you know you will get some empty plates.
- They can be served with pasta, mashed potatoes or over a pilaf.
- Ground/Minced chicken is often cheaper than ground beef.
- They freeze perfectly making them great for meal prep or an eat one freeze one meal plan.
Recipe Adaptations
These are just suggestions and things that have worked in my test kitchen for my family, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- Swap the ground/minced chicken for ground turkey.
- You can add extra herbs to your meatballs, oregano and thyme are both delicious.
- If you can't find ground fennel, then you can just leave it out of the recipe.
- If you like it spicy, feel free to add red pepper flakes to the meatball mixture.
- Instead of a tomato sauce, you can add these meatballs to a creamy garlic sauce, or a thick mushroom gravy (This works really well served with mashed potato). Or add the meatballs to a bowl of Pesto Pasta with a little extra cheese on top.
Freezing Chicken Meatballs
These are perfect for sticking in the freezer. (I nearly always double the batch so I have 24 meatballs ready to freeze).
You can freeze them either before or after cooking, so choose whichever works best for your meal prep routine. (Raw works best for me).
For cooked meatballs allow them to cool completely before following the freezing instructions below.
Place the meatballs on a lined tray and freeze until firm (about 2 hours), then transfer them to a freezer-safe container or bag. Freezing them like this prevents them from sticking together and makes it easy to grab the number you need.
You can also freeze them in a tomato sauce. But defrost everything completely before trying to reheat otherwise your meatballs will overcook before the sauce is hot.
FAQ's
These are some of the questions our testers have asked. If you have any other questions, please drop me a comment below, are I'll get back to you as soon as I can.
Of course. If you have a sauce that your kids love then use that for these meatballs.
If you want to bake these meatballs they will need 20 minutes in a 400ºF/ 200ºC oven. If you have an instant read thermometer, you are looking for an internal temperature of 160ºF/71ºC.
While most people think of Spaghetti and Meatballs, there are plenty of other options. Try these with mashed potato or rice pilaf. Or use them to make a meatball sub! You can also skip the tomato sauce and serve these with a creamy sauce or drizzled with garlic butter.
You sure can, you can either reheat them in the sauce or microwave the meatballs for 2 minutes until hot all the way through.
These will take around 10 minutes in the air fryer at 400ºF/ 200ºC. Again make sure they are fully cooked. (internal temperature of 160ºF/71ºC)
You can store these raw in the fridge for 2-3 days (unless your ground meat was at the end of its use by date). Cooked meatballs will be good for 3-4 days in a sealed container in the fridge.
Serving Suggestions
If you're wondering what to serve with this recipe, I've pulled together some of my (and my kids) favorite ideas so you can mix and match sides and drinks to make a complete meal.
What to eat with Chicken Meatballs
While it's not authentic Italian, we nearly always serve these with pasta. Pasta is just always a winner in our house! I will usually serve the pasta and sauce separately so that the kids can tailor make their meals. I also love these with a creamy pesto pasta.
Meatballs also worked wonderfully with mashed potato. You can use the same tomato sauce or make a creamy garlic sauce, a mushroom sauce or even a pepper sauce.
Or add a little cumin and coriander to the tomato sauce and serve these meatballs over a rice.
What to drink with Chicken Meatballs
Served with a rich tomato sauce over pasta then a Chianti or Sangiovese would be my first choice. Both have enough body to balance the tomato sauce without overpowering the delicious meatballs. For those looking for a white wine, a crisp, refreshing Vermentino or Pinot Grigio would be perfect.
If you have served these with a creamy sauce then go for lighter red like a Gamay. Or if you prefer a white wine, a crisp Pinot Grigio would be delicious, or a richer Viognier.
If you go down the pesto route, then my favorite pairing would again be a Vermentino or Pinot Grigio, although a Gavi would also work. If you want a red wine then a light Pinot Noir would be great.
For those not drinking alcohol then a pear spritz with the creamy/pesto or a blood orange soda with the tomato sauce would be perfect.
And if all of that is just too much information, I would choose a Pinot Grigio as that will go with a tomato, cream or pesto based sauce.
More Recipes to Try
If you enjoyed this dish, here are a few more recipes I think you'll love! They're all easy, tasty, and perfect for adding to your weekly meal plan.
Enjoy x
If you try these Chicken Meatballs, please leave a 🌟rating and let me know how it went in the comments below. I really appreciate it, and it helps others to know that this recipe is trustworthy. And in a world where AI is becoming so common, it is nice to still have real human interactions.
Any questions about the recipe? Use the comment section below and I'll get back to you as soon as I can.
Get the Recipe
Chicken Meatballs
Ingredients
- ½ cup hot water
- 1 bouillon cube beef, chicken or vegetable (Note 1)
- 1 large onion finely chopped
- ½ teaspoon salt
- 1 tablespoon extra virgin olive oil
- 1 clove garlic minced
- 1½ pound ground chicken
- 2 large eggs
- 1 teaspoon cooking salt
- ½ teaspoon black pepper
- ½ teaspoon ground fennel (Note 2)
- 1 cup grated Parmigiano (Note 3)
- ¼ cup fresh flat leaf parsley finely chopped (Note 4)
- 1¼ cup breadcrumbs (Note 5)
- ¼ cup extra virgin olive oil
Instructions
- Dissolve the bouillon cube in the hot water and set aside to cool.½ cup hot water1 bouillon cube - beef, chicken or vegetable (Note 1)
- Add the extra virgin olive oil to a large skillet, add the chopped onions and salt, then cook over medium meat for about 6 minutes until they are soft but not coloured. Add the minced garlic and cook for 30 seconds. Transfer the onions to a large bowl to cool.1 tablespoon extra virgin olive oil1 large onion - finely chopped½ teaspoon salt1 clove garlic - minced
- Once the onions are cool add the chicken, eggs, salt, pepper, ground fennel, parmigiana, chopped parsley, breadcrumbs and cooled bouillon mixture. Use your hands to squish and mix the ingredients together until just combined. You don't want to overwork the mixture or the meatballs can be tough. Also don't worry the mixture will be quite wet. 1½ pound ground chicken2 large eggs1 teaspoon cooking salt½ teaspoon black pepper½ teaspoon ground fennel - (Note 2)1 cup grated Parmigiano - (Note 3)¼ cup fresh flat leaf parsley - finely chopped (Note 4)1¼ cup breadcrumbs - (Note 5)
- Once combined, cover the bowl and let the mixture firm up in the fridge for at least 30 minutes.
- Use a cookie scoop or ¼ cup measure to portion out your meatball mixture. Then pour the olive oil into a small bowl, coat your hands well and roll each portion into a smooth ball. Redcoat your hands as needed.¼ cup extra virgin olive oil
- Pour any remaining oil into the skillet and cook the meatballs for 10 minutes until just cooked through. (Internal temperature 160ºF/71ºC).
- Add the meatballs to a sauce and serve.
Notes
- You can use a chicken, beef or vegetable cube. You can also replace it with a bouillon concentrate like Better Than Bouillon or stock powder. Each concentrate is different, you want to use however much it recommends for 1 cup of water. (Usually this is 1 teaspoon, but check your brand.)
- Also known as fennel powder, this adds a wonderful Italian taste to your meatballs. Think Italian sausage kind of flavor. You can find it in larger grocery stores quite easily. It is well worth searching for it as it adds so much flavor. But if you haven't got any you can leave it out.
- The grated parmesan in the mixture adds flavor and also seasoning. Grating it yourself will give you the best results. Parmigiano reggiano will give you the best flavor.
- I know it can be a hassle to buy fresh herbs, but they really do make a difference to the taste of these meatballs. The ¼ cup is measured after it is chopped.
- I have tested this recipe with homemade breadcrumbs, regular store-bought breadcrumbs and panko breadcrumbs. If using store-bought ones, you will need slight less as they are finer and more densely packed (use 1 cup).
Nutrition
Nutrition is per serving
I love hearing from you! Feel free to leave a comment or ask a question.