chicken meatball recipe

This light chicken meatball and orzo broth serves as a hearty midweek meal while being much lower in fat than a classic meatball recipe. Or, for a slightly different take on this brothy soup, check out our chicken, kale and pesto soup. 

Chicken meatball and orzo broth

British free-range chicken sausages, skin removed (see tip)

Finely grated zest ½ lemon

tbsp finely grated parmesan

breadcrumbs

olive oil

chicken stock

dried porcini mushrooms

leek,

orzo pasta

purple sprouting broccoli

1 Mix the sausagemeat, parsley, lemon zest, 2 tbsp of the parmesan, the breadcrumbs and some salt and black pepper in a medium bowl. Form into 16 equal-size meatballs.

Heat the oil in a frying pan, set over a medium-high heat and fry the balls for 4-5 minutes until lightly golden, then set aside. 3 Bring the stock to a simmer in a medium pan and add the porcini mushrooms. Cook for 7 minutes over a low heat, then add the leek and meatballs for 3 minutes more.

Meanwhile, cook the orzo in a separate pan of salted boiling water according to the packet instructions, adding the broccoli for the final 3 minutes. Drain, rinse under cold water, then add to the stock and meatballs and serve with the remaining parmesan on top.

These Harissa Chicken Meatballs are served on a bed of couscous with a refreshing cucumber and herb salad for the best bowl-style meal EVER! We&#x27;ve got a thick layer of hummus, feta cheese, and plenty of fresh herbs, to make these bowls even more flavor-packed and satisfying! This is the kind of dinner you&#x27;ll find in your rotation constantly, because it&#x27;s just that simple and that good!

Harissa Chicken Meatballs with Couscous and Cucumber Herb Salad

chicken*

harissa paste*

garlic,

onion

flat-leaf parsley, finely chopped

dill

mint

salt

pepper

olive oil,

cucumber

juice of 1/2 a large lemon

red onion

salt and pepper

couscous, rice, quinoa,

hummus

feta

dill and mint

paste,

extra virgin olive oil

lemon wedges

Begin by making the meatballs. Preheat oven to 400℉ and line a baking sheet with parchment paper. In a medium bowl, combine the ground chicken, harissa, garlic, onion, parsley, dill, mint, salt, and pepper. Mix with your hands until just combined. Wet or oil your hands to make the rolling process easier, and roll into 12-14 meatballs.

Heat a large nonstick skillet or cast iron pan over medium to medium-high heat. Add olive oil. Once hot, add the meatballs and cook for 3-4 minutes per side, or until deeply golden brown. Transfer meatballs to prepared baking sheet and bake for 12-15 minutes or until cooked through.

While meatballs are baking, make the cucumber herb salad. In a small bowl, stir together the diced cucumber, lemon juice, red onion, dill, and mint. Season to taste with salt and pepper.

To assemble bowls, spread a generous dollop of hummus on the bottom of your bowl. Top with couscous or your preferred bowl base, followed by a few scoops of cucumber herb salad and the meatballs. Sprinkle with crumbled feta and torn fresh dill and mint. Drizzle on a little harissa paste if you’d like. Drizzle bowls with a little extra virgin olive oil and a squeeze of lemon. Serve with extra lemon wedges.

Sicilian-Style Meatballs are a unique take on a classic Italian meatball - they&#x27;re studded with pine nuts and currants, bringing the North African influence into these flavorful, texture-packed meatballs. They&#x27;re incredibly simple to make - from the meatballs themselves, to the no-fuss, garlicky tomato sauce. These meatballs are absolutely wonderful, especially when served with a crusty baguette, and a nice glass of red wine!

Sicilian-Style Meatballs

white bread,

milk

beef*

eggs,

Italian flat-leaf parsley, finely chopped

oregano

currants

pine nuts

allspice

black pepper

red pepper flakes

extra virgin olive oil (for frying)

(28 ounce) can crushed tomatoes

(15 tomato sauce

Begin by placing the white bread in a bowl. Cover with the milk - ensuring that all of the bread is moistened by the milk. Let it sit for 5-10 minutes while you get the rest of the ingredients together.

Place the ground beef in a large mixing bowl. Add the soaked bread (crumble it between your fingers into very small pieces to ensure it gets evenly incorporated), eggs, garlic, parsley, oregano, parmesan cheese, currants, pine nuts, breadcrumbs, salt, allspice, pepper, and red pepper flakes. Work the meat together with your hands, making sure all of the ingredients are evenly incorporated. Be careful to not overwork your meat - or else you can end up with tough, dry meatballs! Form the meat into golf ball-sized meatballs - you should get 20-22 meatballs total.

Heat a large nonstick skillet over medium to medium-high heat. Once hot, add the meatballs in batches, cooking for about 2 minutes per side, 4-5 minutes total, rolling them around on all sides for even cooking, until golden brown on the outside. Transfer meatballs to a rimmed baking sheet or plate.

Meanwhile, make the sauce. In a large pot or dutch oven, heat the olive oil over medium heat. Once hot, add the garlic and sauté for 30 seconds - 1 minute or until fragrant. Add the crushed tomatoes, tomato sauce, and salt. Stir to combine. Cover and bring sauce to a simmer. Once simmering, add the meatballs, gently stirring them into the sauce. Cover and simmer over medium-low heat for at least 30 minutes. An hour or longer is even better!

Season to taste the sauce with additional salt if needed. Serve meatballs with freshly grated parm, a baguette, pasta, or whatever you wish!

These delicious Greek Chicken Meatballs are full of flavor, so easy to make, and are perfect for a quick weeknight dinner. Serve the meatballs with a generous scoop of homemade tzatziki and your favorite veggies!

Greek Chicken Meatballs

chicken

cumin

fresh dill, chopped

fresh mint, chopped

garlic, finely minced

lemon zest

chopped romaine

feta,

tomato

white rice

tzatziki sauce

Add the meatball ingredients to a small mixing bowl and use your hands to mix until well combined. Next, use a cookie dough scoop or tablespoon to scoop out the chicken mixture and use your hands to form into meatballs.

When the meatballs are formed, heat a large skillet over medium heat and then add a tablespoon of oil. Next add the meatballs to the hot skillet and cook for roughly 3-4 minutes per side until browned and the internal temperature reaches 165 degrees Fahrenheit. You may have to do this in batches depending on the size of your skillet.

Serve the meatballs over chopped romaine lettuce with feta, cucumber, tomato, rice, and tzatziki sauce.

Tried this for my picky family tonight, they loved it! Will be adding to regular rotation.

This recipe is SO good. Definitely not a weeknight meal, as it takes quite some time to assemble the meatballs, but SO worth it! Next time I make, I think I'll double the meatballs and freeze half. Can't wait to try again!

Truly blown away by how amazing this meal is!  The meatballs have so much flavor. Everything in the bowl tastes so light and fresh.  Excellent weeknight meal!

Easy to make and so, so tasty. I am always worried that meatballs will turn out dry but these were not. Very flavorful and I am very excited for my leftovers today!

These meatballs are delicious! Full of flavor and easy to make. Thanks!

Easy and quick to make and so delicious. One of my favorite meatballs recipes that I’ve ever tried!

We love these! We’ve made them a few times now and they never disappoint. Perfect for a light summer dinner or meal prep!

https://content.jwplatform.com/videos/cTPHZiRW.mp4

These baked chicken meatballs will surprise and delight you! Not only are they juicy and super flavorful, but I serve them up with the best homemade chimichurri sauce in the video below. Give it a watch to see how this easy recipe comes together!

Easy Chicken Meatballs

½ chicken

onion (finely chopped)

almond flour

parmesan

parsley

garlic

Optional: serve with chimichurri sauce

Mix ingredients

Mix the ingredients. Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. In a medium bowl, combine the chicken, egg, onion, almond flour, parmesan, parsley, garlic, salt, pepper, and oregano. Using your hands, mix the ingredients together until well combined.

Scoop and roll

Scoop and roll. Measure out 1 ½ tablespoons of the mixture (or use a medium cookie scoop) and roll the mixture between your hands, forming about 30 meatballs.

Bake until browned

Bake until browned. Place the meatballs on the prepared baking sheet and bake for 20 to 22 minutes, until lightly browned on the outside and cooked through (to 165°F on an instant-read thermometer). Avoid overbaking them, so that they stay juicy.

Serve

Serve. Enjoy the chicken meatballs on their own, or serve with chimichurri sauce, if you&#39;d like.

I just started following you via email, and I made these meatballs last night and they were so delicious! My so and brother loved them. I also tried the chicken meatballs and thought that they were delicious recipe will be one of my favorites.

We love our traditional beef meatballs in sauce but these chicken meatballs are just perfect to have for an easy lunch or snack. They are, especially, good for my son to eat on the run before his workouts.  I like the addition of almond flour instead of breadcrumbs.  

Another great recipe!

Thank you. I actually ground some almonds into a flour consistency. The meatballs were delicious :)

It was a joy to make and it is very yummy! thank you so much for the recipe I will make this again!!!

Made them tiny and used in Italian Wedding soup- yummy!

Oh my Lisa! Just made these delicious meatballs with chimchurri sauce!,  will be on my meal rotation frequently!  Love that there’s no bread in them too!, very tasty, I used nutritional yeast sub for parm ! Thank you !

Lisa!!!!! You outdid yourself again. This is my new favorite meatball. It came together so quickly and is just bursting with flavor. Thank you!

I made these to keep as a quick snack on the go but it didn’t even make it to the fridge. Devoured by myself and kidos!! Def a keeper!!

https://www.youtube.com/watch?v=hFRAR_Glv8I

These are the best chicken meatballs! Not only are they juicy, and super flavorful, but they're easy to whip up with minimal mess because they're oven-baked. Enjoy them as a snack with a drizzle of herby chimichurri sauce on top, or meal prep a batch for a quick-and-easy lunch or weeknight dinner idea.

These chicken meatballs are a dream when I'm craving meatballs for dinner but want a lighter and healthier twist. My spin on this recipe makes them naturally gluten-free and low-carb by swapping breadcrumbs for almond flour. You can also make them dairy-free if you so choose! Enjoy! 

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► TIMESTAMPS:
00:00 Intro
00:34 Chop the onion, and parsley. And grate the parmesan cheese.
01:43 Mix the chicken meatball ingredients together in a bowl.
02:24 Scoop the meatballs, roll them, and add them to a baking sheet.
03:13 Bake the chicken meatballs.
03:25 Make the homemade chimichurri sauce.
04:55 Remove the chicken meatballs from the oven and serve with the chimichurri sauce or another sauce.  
06:49 Taste test. Tips to meal prep and store.

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Top 6 chicken meatball recipe recipes from across the web

The most viewed chicken meatball recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Chicken meatball and orzo broth

Harissa Chicken Meatballs with Cous...

Sicilian-Style Meatballs

Greek Chicken Meatballs

Greek Chicken Meatballs

Easy Chicken Meatballs

Top 6 chicken meatball recipe recipes from across the web

The most viewed chicken meatball recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken meatball and orzo broth

Harissa Chicken Meatballs with Cous...

Sicilian-Style Meatballs

Greek Chicken Meatballs

Greek Chicken Meatballs

Easy Chicken Meatballs

The most viewed chicken meatball recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine