Classic Party Chicken Meatballs
These classic party chicken meatballs are easy to make and perfect for any gathering. Serve them in your favorite sauce for a crowd-pleasing appetizer.
Equipment
- large mixing bowl
- baking sheet
- parchment paper
- skillet (optional, for pan-frying)
- large pan or slow cooker
Ingredients
Meatballs
- 1 lb ground chicken (90/10 lean)
- 1/2 cup Panko breadcrumbs (or regular)
- 1 large egg
- 1/4 cup finely minced onion
- 2 garlic minced
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- 2 tablespoons milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- red pepper flakes Pinch (optional, for a subtle kick)
Sauce
- 1 cup your favorite sauce (e.g., BBQ sauce, teriyaki, sweet chili, marinara)
Instructions
Preparation
- In a large bowl, combine chicken, breadcrumbs, egg, onion, garlic, parsley, Parmesan, milk, salt, and pepper; mix gently until just combined to avoid tough meatballs.
- Dampen hands and roll the mixture into 1 to 1.5-inch balls, then place them on a parchment-lined baking sheet.
Cooking
- To bake: Preheat oven to 400°F (200°C) and bake for 18-22 minutes until cooked through and lightly golden.
- To pan-fry: Heat olive oil in a skillet over medium heat, then cook meatballs in batches for 10-15 minutes, turning until browned and cooked through.
Serving
- Warm your chosen sauce in a separate pan or slow cooker, then add the cooked meatballs and toss to coat.
- Simmer for 5-10 minutes over low heat to meld flavors, then transfer to a serving platter or keep warm in a slow cooker.
Notes
For best results, do not overmix the meatball mixture. Adjust seasoning to your taste. These meatballs are great served as an appetizer or as part of a meal.