Light, flavorful, and brimming with fresh herbs, these ground chicken meatballs are tender and vibrant with a lift of lemon zest. They disappear from the table far too quickly.
My favorites are the sweetness of finely chopped onion, the rich flavor of lemon zest, and a medley of mint, parsley, and chives, transforming tender chicken into the best meatballs you will ever have.
With a few ingredients and a straightforward method, this recipe is as reliable for busy weeknights as it is impressive for a special dinner.
Subscribe to Giangi's Kitchen!
Get my FREE email series: 5 Days of Easy Elevated Recipes plus a weekly newsletter!
Meatballs are the gift that keeps on giving, and if you have tried my ricotta meatballs, you know what I mean. This recipe is unique as it does not contain eggs, milk, or bread, yet the meatballs are as soft as they can be.
As you know, I have a tiny herb garden. I love to use fresh herbs in my cooking. They add a level of seasoning and flavor, allowing me to avoid using too much salt.
When preparing this recipe, use the fresh herbs you have on hand, but do use fresh herbs; you will notice the difference.
In this Article
- Why you will love this recipe
- Ingredients needed to make this recipe
- Equipment Needed
- Step by step on how to make this delicious meatball recipe
- Pro Tips
- What dishes can you enjoy with this chicken meatball recipe?
- Variations and Substitutions
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this recipe for chicken meatballs, you may want to try my other recipes.
- Ground Chicken Meatballs
Why you will love this recipe
This super-easy recipe is perfect for your little kids or preteens to get their hands dirty with cooking.
Your meatballs can be prepared ahead of time, making them the best last-minute dinner when time is short.
They freeze beautifully. Simply prepare the mixture, creating your meatballs. Wrap them in parchment paper and store them in your freezer. Once ready to eat, either thaw them overnight in the refrigerator or place them frozen with your tomato sauce.
A great way to use up any fresh herbs you have on hand.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Ground chicken: is lean and the star of this dish. If you cannot find any already prepared, have your butcher grind breasts and thighs.
Bratwurst: I love the rich flavor and the perfect balance between meat and fat content. Meaty enough to feel rich, but fatty enough not to be dry when cooking.
Yellow onion: It adds a great flavor to your meats. I use yellow as it is so much milder in taste and flavor.
Lemon zest: adds a layer of freshness to your meat and is the perfect complement to the mint and parsley.
Fresh mint, parsley, chives, and basil: Mint, parsley and chives are used in the meatball mixture. Each brings a layer of flavor to your dish. The basil, optional if none on hand, adds another layer of flavor when you bite into.
Olive oil: used to cook the meatballs. I do not recommend cooking with butter as the meatballs will need to cook for about 10 minutes and the butter will turn bitter and burn.
Sea salt and black ground pepper: your seasoning.
Flour: is used to keep hands dry and prevent meat from sticking to them when rolling the meat to create the meatballs.
Equipment Needed
Please follow the link to access the product of your preference. I only suggest products that I use and love. Check out Giangi’s Favorite Kitchen Essentials, gadgets and cookware!
Step by step on how to make this delicious meatball recipe
With all my recipes, please assemble all the ingredients before cooking and baking.
Once you have all your herbs finely chopped, this recipe will take no time to prepare.
- In a large bowl, mix the ground chicken meat with the bratwurst. Stir with your hands or a spoon until the two meats are well blended.
- Add your chopped onion, parsley, mint, chives, lemon zest, salt, and pepper, and mix well.
If you meal-prep, you can store your mixture in the refrigerator for up to a day at this point.
- Flour your hands and create 16 balls.
- Add olive oil to a large skillet over medium heat. Add your meatballs and cook for about 10 minutes, occasionally turning them until golden and cooked.
- Serve with torn basil leaves.
Pro Tips
- This recipe is excellent for meal prep, as you can prepare the meatballs the night before or even freeze them. Once you are ready to enjoy them, all you have to do is cook them. If frozen, thaw overnight in the refrigerator.
What dishes can you enjoy with this chicken meatball recipe?
We loved it with cold pea salad, as the balance of flavors is fantastic.
A light, bright carrot salad is also refreshing and perfect for a light dinner.
For a more copious dinner, butter rice is always my favorite. And do not forget, a nice bowl of spaghetti or farfalle is the ultimate comfort food.
Variations and Substitutions
- This dish can also be baked for baked chicken meatballs, although it will dry out slightly. Place your meatballs on a baking sheet and bake at 350°F for about 20 minutes. Tune once while cooking.
- Chicken can be substituted with ground turkey. Do not overcook them, or they will be tough.
- Sometimes, bratwurst is not easy to find at grocery stores. Replace them with sausage links. They have the same fantastic flavor.
- Minced garlic and a very tiny amount, 1/4 of a teaspoon or one small clove, can replace the chives. The chives have a garlic flavor, but are not as heavy to digest as the garlic is.
- Make them smaller and bite-sized, and enjoy them as an appetizer for any gathering.
- Add any fresh herbs you may have on hand; however, I do not recommend using dry herbs.
Storing and Reheating
Store: If you are lucky enough to have leftover meatballs, they make a fantastic lunch. Ensure they are completely cooled off, and store them in an airtight container in the refrigerator for up to three days.
Reheat: Return to room temperature and warm up on a single layer in the oven at 350°F for 10 minutes or in a skillet.
They can also be reheated in any leftover marinara sauce. Add your favorite pasta, and you have a new dinner.
Freeze: These chicken meatballs freeze beautifully. Wrap them in parchment paper and store them in a plastic bag in your freezer for up to 2 months. Thaw in the refrigerator overnight and enjoy.
You can freeze both uncooked and cooked meatballs. They are perfect for the last-minute dinner.
Frequently Asked Questions
What is the best meat for chicken meatballs?
The best meat for chicken meatballs is ground chicken thighs or a mix of ground chicken breasts and thighs with pork. The chicken provides the flavor, while the pork gives it the moisture it needs.
How do you tell if ground chicken meatballs are done?
The most reliable method is to use a meat thermometer to check the internal temperature, which should reach 165°F. You can also check the texture. A well-cooked meatball shows no signs of blood or white cream-like liquid coming out of it when squeezed. It should be firm to the touch, not soft or mushy.
Can I use chicken breasts for meatballs?
Yes, of course, you can use chicken breasts to make your meatballs, but they may not be as juicy as meatballs with darker meat. Add fat, mayonnaise, or an egg to bind and soften to compensate for the dryness.
If you enjoy this recipe for chicken meatballs, you may want to try my other recipes.
Ground Chicken Meatballs
Ingredients
- 1 pound ground chicken
- 1 pound bratwurst (4 links) , casing removed
- 1 cup yellow onion, finely chopped
- 1 lemon , zested
- 3 tablespoons fresh mint, finely chopped
- 4 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh chives, finely minced
- 12 basil leaves, torn or in chiffonade (optional)
- 3 tablespoon olive oil
- 1 teaspoon fine sea salt
- 1 teaspoon black pepper
- flour for your hands, optional
Instructions
- In a large bowl, mix well the ground chicken breasts and the bratwurst until well blended.
- Add the chopped onion, parsley, mint, chives, lemon zest, salt, and pepper. Mix well.
- Add the olive oil to a large skillet over medium heat. Add your chicken balls and cook for about 10 minutes, turning them delicately once in a while until they are golden and cooked.
- Serve with torn basil leaves, if you wish.
Equipment
Notes
- This recipe is excellent for meal prep, as you can prepare the meatballs the night before or even freeze them. Once you are ready to enjoy them, all you have to do is cook them. If frozen, thaw overnight in the refrigerator.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Dinners, Poultry
- Cuisine: French
- Type: Affordable Gourmet, Under 45 minutes
Did you make this?
Leave a comment below and tag @giangiskitchen on Instagram
Visit my Amazon Storefront for my selection of favorite kitchen essentials. I only recommend equipment that I use and love.
