Chicken Meatballs Recipe

Discover the best recipe for tender chicken meatballs in a creamy, rich sauce. Made with ground chicken, pork, and Italian herbs, these juicy meatballs are easy to prepare and perfect for dinner. Learn step-by-step how to create this family favorite dish, complete with variations for gluten-free and dairy-free diets. Serve with mashed potatoes, pasta, or roasted veggies for a satisfying meal!”

Ingredients

Meatballs

• ½ cup panko breadcrumbs
• ¼ cup Parmesan cheese
• ¼ cup fresh parsley, roughly chopped
• 1 teaspoon Italian seasoning
• ¾ teaspoon salt
• ¼ teaspoon pepper
• ¼ cup half and half
• 1 large egg, whisked
• ⅓ cup yellow onion, very finely minced
• 4 cloves garlic, minced
• 1 lb. ground chicken
• ½ lb. ground pork (see notes)

Sauce

• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• ½ beef bouillon cube (see notes)
• 1 teaspoon Worcestershire sauce
• 1 tablespoon half and half
• ½ teaspoon each: onion powder, garlic powder, parsley, mustard powder
• ¼ teaspoon each: dried rosemary, ground sage, pepper
• 2-3 drops gravy master (optional)

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Instructions

Make the Meatballs

1. Preheat oven: Set the oven to 400°F (200°C). Pro Tip: Mince the onions very finely to avoid pre-cooking them, ensuring the meatballs hold together perfectly.
2. Prepare the mixture: In a large bowl, combine the breadcrumbs, Parmesan, parsley, Italian seasoning, salt, and pepper. Stir in the half and half, egg, minced onion, and garlic until evenly mixed.
3. Add the meat: Gently fold in the ground chicken and pork using your hands or a silicone spatula. Avoid overmixing to keep the meatballs tender. If the mixture feels too wet, add 1-2 tablespoons of breadcrumbs.
4. Form the meatballs: Roll into 24 balls, about 1 ½ inches in diameter. Place on a lightly greased, light-colored baking sheet. Pro Tip: Refrigerate the meatballs for 5 minutes before giving them a final roll to smooth their shape.
5. Bake: Cook in the oven for 15 minutes. Remove and set aside.

Make the Sauce

1. Prepare the sauce base: While the meatballs are baking, combine all the sauce ingredients (except butter and flour) in a medium-sized measuring cup with a spout.
2. Make the roux: Melt butter in a medium skillet over medium heat. Stir in the flour and cook, whisking constantly, for 2 minutes until the roux turns a light brown and the raw flour smell is gone.
3. Add liquids: Gradually pour the sauce mixture into the roux in small increments, whisking continuously to prevent lumps and ensure a smooth, thick sauce.
4. Simmer: Bring the sauce to a boil, then reduce the heat to a simmer. For a deeper color, add a few drops of gravy master (optional).
5. Combine: Add the baked meatballs to the skillet, spooning sauce over them. Simmer for 5 minutes or until the internal temperature of the meatballs reaches 165°F (74°C).

Serve

Pair these flavorful meatballs with mashed potatoes and roasted green beans for a comforting, satisfying meal.

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Why You’ll Love This Recipe

• Tender and flavorful: The blend of chicken, pork, and seasonings creates irresistibly moist and tasty meatballs.
• Comforting sauce: The creamy, herby sauce pairs perfectly with the meatballs and classic sides.
• Easy to customize: Adapt the recipe with your favorite herbs or substitute ingredients to suit your taste.

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Tips

• Fine chopping: Mince the onion finely to avoid pre-cooking and ensure the mixture binds well.
• Don’t overmix: Overworking the meat mixture can make the meatballs tough. Gently combine the ingredients.
• Check temperature: Use a meat thermometer to ensure the meatballs are fully cooked to 165°F.
• Make ahead: Form meatballs ahead of time and refrigerate them, or freeze for later use.

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Variations and Substitutions

• No pork? Use all ground chicken or substitute with turkey.
• Gluten-free: Swap panko breadcrumbs for gluten-free breadcrumbs.
• Dairy-free: Use a dairy-free milk alternative and skip the Parmesan.
• Herb swaps: Fresh thyme or basil can replace parsley for a different flavor.
• Spice it up: Add red pepper flakes for a little heat.

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FAQs

Can I freeze these meatballs?
Yes! Freeze uncooked meatballs on a baking sheet, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the cook time. Cooked meatballs can also be frozen and reheated.

What can I substitute for half and half?
You can use milk or a mixture of cream and milk in equal parts.

Can I make the sauce in advance?
The sauce can be made ahead and reheated gently on the stove. Add a splash of broth if it thickens too much.

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Serving and Suggestions

• Sides: Serve with mashed potatoes, roasted vegetables, or over buttered noodles.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
• Pairing: Enjoy with a crisp green salad or a glass of dry white wine for an elevated meal experience.