30 Minute Chicken Meatballs
This chicken meatball recipe is perfect for hectic weeknights. They take less than 30 minutes to make from scratch, are super healthy and best of all, are totally jam-packed with flavor! Make them anytime you are craving a comforting Italian dish but want to watch your calories at the same time.
We need to talk about chicken meatballs. We seriously need to because they are probably one of the most delicious things you’ll make all week.
They are crispy on the outside and juicy inside, with lots and lots of flavor from all the herbs, AND you can make them in less than 30 minutes. HONEST!
Making chicken meatballs is the same process as making them with ground beef. The only difference is that they are a little bit healthier with less fat, but I promise you won’t notice. These are made a little smaller than normal Chicken Meatball recipes, reducing cooking time for those busy weeknights we all have.
Because ground chicken is extremely lean, Chicken Meatballs CAN be a little more dry and crumbly than beef meatballs. In this Chicken Meatball recipe, the milk and bread that are added ensure a moist, juicy, meatball that everyone’s going to love.
What to serve with chicken meatballs?
Okay, you decided you are going to make them! Great, trust me when I say a delicious dinner is waiting for you. But now, what can you serve your meatballs with? Well my friend, with pretty much anything!
Make a quick marinara sauce and some pasta for a staple Italian dinner, or toast some hot dog buns and stuff them with meatballs, tomato sauce, and cheese. Make a quick Swedish Meatball sauce and serve them over mashed potatoes. Also great baked and dipped in honey mustard or bbq sauce.
These chicken meatballs are so good you can literally serve them with pretty much anything you are craving. Which takes me to the next thing I love about them.
Can you freeze Chicken Meatballs?
YES! I mean these meatballs literally take 30 minutes from start to finish (counting the cooking time!) so even on a crazy weeknight you can probably pull them off. However, they are also freezer-friendly, so if you have a bit of extra time in your hands double or triple the recipe so you’ll have enough leftovers to put into the freezer for another meal or two.
Cooking juicy chicken meatballs TIP:
Cook the chicken meatballs until they are 3/4 cooked to avoid them from drying out when you reheat them. Store in an airtight container in the fridge for up to 4 days or freeze for up to 6 months. On cooking day, defrost and finish cooking the Chicken Meatballs in the sauce of your choice. Voila, dinner is done!
- 30 Minute Chicken Meatballs
- 1 Pound ground chicken
- ¼ Cup onion, shredded
- ½ Cup bread, cubed
- 4 Tbsp milk
- 1 Tsp dried oregano
- ½ Tsp dried rosemary
- ½ Tsp dried thyme
- Salt and pepper to taste
- 2 Tbsp olive oil
- In a small bowl combine bread and milk. Let it fully soak for 2 minutes.
- In another bowl combine ground chicken with oregano, rosemary, thyme and salt and pepper. Mix in shredded onion.
- Add the soaked bread and milk and mix until everything is well incorporated.
- Using your hands or a small cookie dough scoop, form into small meatballs. About 2 TBSP per meatlball
- Heat olive oil in a large skillet over medium heat. Cook the meatballs for around 3 minutes per side until golden brown and done*
If you are not planning to eat the meatballs right away, I recommend cooking them only 3/4 of the way as they will cook more when reheating. Chicken tends to be much leaner than ground beef, so this avoids them from getting too dry.