Italian Chicken Meatballs
These Italian Chicken Meatballs are juicy, flavorful, and easy to make! Perfect for family dinners or gatherings, packed with fresh herbs and a hint of zest.
Equipment
- Mixing Bowl
- Measuring cups and spoons
- Cookie sheet
- Skillet
- Spatula
Ingredients
- 2 slices Ciabatta Bread crusts removed
- 1/2 cup Milk
- 1 large Egg beaten
- 1 cup Breadcrumbs
- 2 tablespoons Parmesan Cheese grated
- 1 teaspoon Garlic minced
- 1 tablespoon Fresh Parsley finely minced
- 1 teaspoon Lemon Zest
- 1 teaspoon Fresh Thyme Leaves
- 10 oz Ground Chicken
- Sea Salt to taste
- Freshly Cracked Black Pepper to taste
- 4 tablespoons Extra-Virgin Olive Oil
Instructions
- Cut off the crusts of the ciabatta bread. Tear the bread into small pieces and place them in a bowl. Pour the milk over the bread and let it soak for about 10 minutes until soft.
- In a large mixing bowl, combine the soaked ciabatta, beaten egg, breadcrumbs, grated Parmesan cheese, minced garlic, parsley, lemon zest, thyme, ground chicken, and a generous pinch of sea salt and black pepper. Mix gently until just combined.
- Form the mixture into meatballs about the size of a golf ball. Place them on a baking sheet lined with parchment paper. You should get about 12-15 meatballs.
- Heat the extra-virgin olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking 5-7 minutes on each side until golden brown and cooked through.
- Transfer cooked meatballs to a serving dish and serve with pasta, subs, or marinara sauce. Enjoy your Italian Chicken Meatballs!
Notes
- You can prepare the meatball mixture a day ahead and refrigerate it for convenience.
- Freeze shaped meatballs on a baking sheet before storing in freezer bags for up to 3 months.
- Use a meat thermometer to ensure meatballs reach 165°F (75°C) for safe cooking.
- Try baking meatballs at 400°F (200°C) for 20-25 minutes as a healthier cooking alternative.
- Customize flavors by adding your favorite herbs, spices, or vegetables to the mixture.