Seasonal Recipes

Chicken Meatballs Recipe

Chicken Meatballs

Chicken Meatballs Recipe


  • (Makes about 10 – 12 medium size meatballs)
  • 1 ½ lbs. of ground chicken, preferably Perdue
  • ¼ – ½ cup of seasoned Italian breadcrumbs
  • ¼ cup of grated Pecorino Romano cheese
  • 1 egg
  • 1 tsp. garlic powder
  • Salt
  • Pepper
  • Splash of milk
  • Italian parsley, chopped (optional)
  • Canola oil for frying (canola oil is a heart-healthy oil to use for frying, but you can also use vegetable oil)



In a large bowl, combine all ingredients. Start by adding ¼ cup of breadcrumbs. If you feel that the meat is too soft to form the meatballs, add a little more breadcrumb. With clean hands, or a silicone spoon, mix all ingredients together until they are well blended. In the meantime, heat the canola oil in a large frying pan over medium-high heat. When you drop in the first meatball, you should hear a sizzle. If you don’t, the oil isn’t hot enough.
Using your hands, form the meatballs. Since chicken is softer than beef, pork and veal, take some care when shaping them. Fry the meatballs until they are a dark, golden brown all around. If the heat is too high and they start to burn, lower the flame down to medium. Drain the meatballs well on a tray or plate lined with paper towels.
In our house, we love our meatballs fried without tomato sauce. Served either way, they are delicious and the kids love them.

Chicken Meatballs Recipe 1

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