When it comes to comfort food, nothing quite hits the spot like a plate of delicious chicken meatballs. With their juicy texture and rich flavors, these meatballs are perfect for any occasion—whether you’re serving them up for a family dinner or meal prepping for the week ahead. Today, I’m excited to share with you my recipe for THE BEST CHICKEN MEATBALLS EVER, made with ground chicken thighs for an extra moist bite.

Why This Recipe Belongs in Your Rotation

These chicken meatballs are not just delicious; they are incredibly versatile. You can serve them with pasta and marinara, toss them into a salad, or even enjoy them in a sub sandwich. Plus, they are quick to prepare and cook, making them a fantastic option for busy weeknights. You’ll love the way they fill your kitchen with irresistible aromas, drawing everyone to the table.

What to Buy

To create THE BEST CHICKEN MEATBALLS EVER, you’ll need the following ingredients:

1 lb ground chicken thighs or breast (thighs are juicier)
1 medium onion, chopped
2 tbsp butter
1 tbsp olive oil
1 cup breadcrumbs
½ cup milk
1 egg
½ cup chopped parsley
2 garlic cloves, minced
1 tsp salt
½ tsp pepper
Vegetable oil for frying
24 oz jar of your favorite marinara sauce

With these simple ingredients, you’ll create meatballs that are bursting with flavor and perfect for any meal!

What You’ll Need (Gear)

Before you start cooking, gather the following tools:

A large mixing bowl for combining ingredients
A skillet for frying the meatballs
A spatula or wooden spoon for stirring
A baking sheet lined with parchment paper for draining
A pot for warming the marinara sauce

With your ingredients and tools ready, let’s dive into the cooking process!

Build THE BEST CHICKEN MEATBALLS EVER Step by Step

Step 1: Sauté the Onion

In a skillet over medium heat, melt the butter and olive oil. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. This step enhances the flavor profile of your meatballs.

Step 2: Mix the Ingredients

In a large mixing bowl, combine the ground chicken, sautéed onions, breadcrumbs, milk, egg, chopped parsley, minced garlic, salt, and pepper. Use your hands to mix the ingredients until just combined—be careful not to overmix, as this can make your meatballs tough.

Step 3: Form the Meatballs

Using your hands, form the mixture into meatballs about 1 to 1.5 inches in diameter. This size allows them to cook evenly and stay juicy.

Step 4: Heat the Oil

In the same skillet, add enough vegetable oil to cover the bottom of the pan and heat it over medium-high heat. You’ll know it’s ready when a small piece of meatball sizzles upon contact.

Step 5: Fry the Meatballs

Carefully place the meatballs in the skillet, making sure not to overcrowd the pan. Fry them for about 4-5 minutes on each side, or until they are golden brown and cooked through. Once cooked, transfer them to a baking sheet lined with parchment paper to drain.

Step 6: Warm the Marinara Sauce

In a separate pot, warm your favorite marinara sauce over medium heat. This will be the perfect complement to your meatballs.

Step 7: Serve and Enjoy!

Serve the meatballs with the warm marinara sauce over pasta, in a sub, or simply on their own with a sprinkle of extra parsley. Enjoy the mouthwatering flavors of THE BEST CHICKEN MEATBALLS EVER!

Health-Conscious Tweaks

If you’re looking to make this recipe a little lighter or fit certain dietary preferences, consider the following tweaks:

Substitute whole wheat breadcrumbs for regular breadcrumbs for added fiber.
Use low-fat milk instead of whole milk.
Reduce the amount of oil used for frying by baking the meatballs at 375°F for 20-25 minutes instead.
Incorporate finely grated vegetables, such as zucchini or carrots, into the meat mixture for added nutrition.

Avoid These Mistakes

To ensure your meatballs turn out perfectly every time, here are some common pitfalls to avoid:

Overmixing the meatball mixture can lead to tough meatballs. Mix just until combined.
Not allowing the oil to heat properly can result in soggy meatballs. Wait for the oil to shimmer before frying.
Overcrowding the skillet can lead to uneven cooking. Fry in batches if necessary.
Not using enough seasoning can result in bland meatballs. Don’t be shy with herbs and spices!

Keep It Fresh: Storage Guide

To enjoy your delicious chicken meatballs throughout the week, follow these storage tips:

Refrigerate any leftovers in an airtight container for up to 3-4 days.
For longer storage, freeze the cooked meatballs in a single layer on a baking sheet, then transfer to a freezer bag. They can be stored for up to 3 months.
Thaw frozen meatballs in the refrigerator overnight before reheating.
Reheat in the oven at 350°F for 15-20 minutes or in the microwave until heated through.

Frequently Asked Questions

Can I use ground turkey instead of chicken?

Yes, ground turkey is a great alternative! Just keep in mind that turkey can be drier than chicken, so you may want to add a little extra fat or moisture to the mixture.

What’s the best way to make meatballs in advance?

You can prepare the meatballs and refrigerate them for up to 24 hours before cooking. Alternatively, you can cook them and freeze for later use.

Can I add cheese to my chicken meatballs?

Absolutely! Adding grated Parmesan or mozzarella to the meat mixture can enhance the flavor and add a delightful cheesy texture.

What can I serve with chicken meatballs?

These meatballs are incredibly versatile! Serve them with pasta and marinara, in a sub sandwich, or pair them with roasted vegetables for a healthy meal.

If you’re loving these chicken meatballs, you might also enjoy these reader favorites:

That’s a Wrap

Now that you know how to make THE BEST CHICKEN MEATBALLS EVER, it’s time to roll up your sleeves and get cooking. This recipe is sure to become a staple in your home, bringing joy and comfort to your dining table. Whether you’re enjoying them with family or sharing them at a gathering, these meatballs will surely impress. Happy cooking!