Chicken Meatballs (Print)
Super juicy chicken meatballs covered in a silky sauce—enjoy them with pasta, over rice, or just grab one for a quick bite.
# Ingredients:
→ Chicken Meatballs
01 -
60 ml avocado oil, for shallow frying
02 -
Freshly ground black pepper, to taste
03 -
2.5 ml kosher salt
04 -
2.5 ml dried parsley
05 -
2.5 ml dried oregano
06 -
2.5 ml garlic powder
07 -
2.5 ml onion powder
08 -
15 ml olive oil
09 -
50 g Italian breadcrumbs
10 -
50 g grated parmesan cheese
11 -
1 large egg
12 -
454 g ground chicken
→ Marry Me Sauce
13 -
Red pepper flakes, optional
14 -
15 ml Italian parsley, chopped finely
15 -
50 g parmesan cheese
16 -
180–240 ml heavy cream
17 -
180 ml low sodium chicken broth
18 -
Freshly ground black pepper, to taste
19 -
Kosher salt, to taste
20 -
22 ml tomato paste
21 -
2 garlic cloves, minced
22 -
110 g yellow onion, diced small
23 -
15 ml avocado oil
# Steps:
01 -
After you pull the pan out of the oven, sprinkle with parsley and a pinch of red pepper flakes if you want a little kick. Dig in while everything's still nice and warm—these are great solo, or tossed onto some pasta or rice.
02 -
Pop that covered pan in the oven and let it bake for about 15–20 minutes, enough time for the meatballs to fully cook so they hit 74°C inside.
03 -
Snuggle the crispy meatballs right into the sauce, making sure they're all getting covered. Put a lid or foil on top.
04 -
Splash the chicken broth into your pan and scrape up any yummy bits from the bottom. Let it bubble away until there’s half as much. Pour in your heavy cream and melt in the parmesan, stirring until you get a smooth, creamy sauce.
05 -
Turn the heat back to medium-high and toss in your diced onions and garlic. Cook in the leftover oil till they're soft and smell awesome. Mix in the tomato paste and stir for a couple minutes—let it get that deep color. Season it now with salt and pepper.
06 -
Pour off most of the oil but keep about 15–30 ml in the pan. If the pan’s too hot, take it off the heat for a minute.
07 -
Heat up the avocado oil in your ovenproof pan over medium-high. Without crowding the pan, brown your meatballs on all sides in batches. Move them over to a plate with some paper towels to drain any oil.
08 -
Roll the chicken mix into about 30 meatballs, all about the same size so they’ll cook right.
09 -
Grab a big bowl and toss in ground chicken, egg, parmesan, breadcrumbs, olive oil, both the onion and garlic powders, oregano, parsley, salt, and pepper. Use your hands to squish it all together until everything’s well mixed.
10 -
Crank your oven up to 175°C and give it time to warm up to that temp before you do any baking.
# Notes:
01 -
These meatballs keep well in the fridge for up to 4 days—just stash them in a tight-sealed container.
02 -
Double check your meatballs get to 74°C inside to make sure they're cooked all the way.