Description
These moist and flavorful ground chicken meatballs are a healthy, high-protein alternative to traditional recipes. By utilizing a breadcrumb and milk panade, the lean chicken remains incredibly tender and juicy. Seasoned with fresh garlic, parsley, and parmesan, these meatballs offer a sophisticated flavor profile that is perfect for weeknight dinners, meal prepping, or healthy appetizers. A dual-cooking method of searing followed by baking ensures a golden crust and a succulent interior every time.
Ingredients
1 lb Ground Chicken (90/10 blend)
1/2 cup Panko breadcrumbs
1/4 cup Whole milk
2 cloves Garlic, finely minced
2 tbsp Fresh flat-leaf parsley, finely chopped
1/3 cup Freshly grated Parmesan cheese
1 large Egg
Salt and pepper to taste
Instructions
Soak the breadcrumbs in milk in a small bowl for five minutes to create a panade.
Combine the ground chicken, soaked breadcrumbs, garlic, parsley, parmesan, egg, salt, and pepper in a large mixing bowl.
Mix the ingredients gently by hand until just combined, being careful not to overwork the meat.
Form the mixture into golf-ball-sized portions.
Heat a skillet over medium-high heat and sear the meatballs on all sides until a golden-brown crust forms.
Transfer the seared meatballs to a baking sheet and finish cooking in an oven at 375°F until the center is cooked through.
Notes
Do not overmix the meat to ensure a tender texture. If the mixture is too wet, add an extra tablespoon of breadcrumbs. These meatballs can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Sear and Bake
- Cuisine: American
Nutrition
- Serving Size: 4-5 meatballs
- Calories: 280
- Sugar: 1g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 115mg