THE BEST CHICKEN MEATBALLS EVER

THE BEST CHICKEN MEATBALLS EVER1

THE BEST CHICKEN MEATBALLS EVER

Ingredients

  • 1 lb. ground chicken thighs or breast (thighs make juicier meatballs)
  • 1 medium onion (chopped)
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 cup breadcrumbs
  • 1/2 cup milk
  • 1 egg
  • 1/3 cup chopped parsley
  • 2 garlic cloves (minced)
  • 1 tsp salt
  • 1/2 tsp pepper
  • vegetable oil for frying
  • 1 24 oz jar of your favorite Marinara sauce

Instructions

  • In a small mixing bowl, combine breadcrumbs and milk and set aside.
  • Sauté the onion in butter and olive oil on low heat for about 10-15 minutes, until the onion is soft and starts browning slightly.
  • Place the ground chicken in the food processor and add the breadcrumbs, sautéed onion, egg, parsley, garlic, salt and pepper. Pulse this mixture until all the ingredients are evenly combined.
  • Put oil in a large skillet over medium heat.
  • Scoop 1/8th of a cup of the meatball mixture and roll it into a ball. You may need to wet your hands, because the mixture is sticky. One by one, roll the meatballs and add them to the oil.
  • Cook, turning as necessary, until nicely browned all over for about 10 minutes. You don’t need the meatballs to cook through completely because you’ll cook them in marinara sauce in a later step. (Depending on the size of your skillet, you may need to work in batches. I have a 10-inch skillet and I cooked these meatballs in 2 batches, 12 at a time).
  • Once the meatballs are cooked, transfer them onto a plate lined with paper towels to absorb the oil.
  • Clean the skillet and put the meatballs back in. Pour the marinara sauce on top. Cover the skillet with a tight lid and cook for an additional 10-15 minutes on low heat.
  • Garnish with grated Parmesan cheese or chopped parsley.

Detailed recipe and image credit

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