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italian chicken meatballs.

Italian Chicken Meatballs

Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 378kcal
The BEST Italian chicken meatballs! Juicy inside and crispy outside, serve them with spaghetti and tomato sauce, panini, salads, and more!
Print Recipe

Ingredients

  • 2 thick slices of ciabatta bread crust cut off
  • ½ cup milk
  • 1 large egg beaten
  • 1 cup breadcrumbs
  • 2 tablespoon Parmesan cheese grated
  • 1 teaspoon garlic minced
  • 1 tablespoon fresh parsley finely minced
  • 1 teaspoon lemon zest
  • 1 teaspoon fresh thyme leaves
  • 10 oz ground chicken
  • Sea salt and freshly cracked black pepper
  • 4 tablespoon extra-virgin olive oil

Instructions

  • Cut the bread into small cubes, and place them into a bowl with the milk. Allow the bread to sit for a few minutes, then drain it and squeeze out the excess milk with your hands, and place it in a large bowl.
  • Add in the egg, breadcrumbs, Parmesan cheese, garlic, parsley, lemon zest, thyme and ground chicken, and season generously with sea salt and black pepper. Mix to combine all the ingredients.
  • Lightly oil your hands, take off a small piece of the mixture and gently roll it between your hands to form 1-inch (2½-cm) meatballs (about 1 full tablespoon each).
  • Arrange the meatballs on a baking tray covered with parchment paper.
  • Heat the extra-virgin olive oil in a large frying pan over medium heat. Fold in the meatballs and leave them undisturbed until they are brown on one side. Shake the pan to loosen the meatballs, then turn each one with tongs to cook on the other side for 4-5 minutes.
  • Remove the meatballs from the pan, and arrange them on a plate covered with paper towels to absorb the oil in excess. Transfer the meatballs to a large serving plate and serve, or mix them with tomato sauce and serve with pasta.

Video

Notes

Ingredients substitution:
  • breadcrumbs: substitute with gluten-free breadcrumbs for gluten-free chicken meatballs.
  • milk: substitute with dairy-free milk for dairy-free chicken meatballs.
Storage tips:
  • Store: Refrigerate leftover meatballs in an airtight container for up to 3 days.
  • Reheat: Reheat leftover meatballs in the oven at 170C/350F for 5-10 minutes, or in the microwave for 1-2 minutes.
  • Freeze uncookedPlace the cooked meatballs in a single layer on a baking sheet and freeze for 30 minutes. Transfer the frozen meatballs to an airtight freezer-safe container or ziplock bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Freeze cooked: Place the cooked meatballs in a single layer on a baking sheet and freeze for 30 minutes. Transfer the frozen meatballs to an airtight freezer-safe container or ziplock bag. Freeze for up to 3 months.
 

Nutrition

Calories: 378kcal | Carbohydrates: 22g | Protein: 19g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 308mg | Potassium: 499mg | Fiber: 1g | Sugar: 3g | Vitamin A: 237IU | Vitamin C: 3mg | Calcium: 133mg | Iron: 2mg