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Melt-In-Your-Mouth Ground Chicken Meatballs - Tender, Juicy, and Easy

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 1/2 pounds ground chicken (preferably a mix of light and dark meat)
  • 1/2 cup fine breadcrumbs (panko or plain)
  • 1/4 cup grated parmesan cheese
  • 1/4 cup plain Greek yogurt or sour cream
  • 1/4 cup grated yellow onion (with juices)
  • 2 cloves garlic, finely minced or grated
  • 1 large egg
  • 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons olive oil (for searing, if pan-cooking)
  • Marinara sauce or your favorite sauce (optional, for serving)

Method
 

  1. Prep your setup: Line a sheet pan with parchment for easy cleanup. Lightly oil it if baking. If pan-searing, set a large nonstick or stainless skillet on the stove.
  2. Combine the wet mix-ins: In a large bowl, whisk the egg, yogurt, grated onion (and its juices), garlic, salt, pepper, oregano, and red pepper flakes. Stir in the parsley and parmesan.
  3. Add chicken and breadcrumbs: Add the ground chicken and breadcrumbs to the bowl. Mix gently with a fork or your hands until just combined. Do not overmix—that’s how you keep the texture tender.
  4. Shape the meatballs: Lightly oil your hands. Scoop about 1 1/2 tablespoons per meatball and roll into smooth balls. You should get around 20–24 small meatballs.
  5. Choose your cooking method: To bake: Heat oven to 425°F (220°C). Arrange meatballs on the sheet pan and brush or mist lightly with olive oil. Bake 12–15 minutes, until just cooked through (165°F/74°C inside). Broil 1–2 minutes for extra browning if you like.
  6. To pan-sear: Heat 2 tablespoons olive oil over medium heat. Add meatballs in a single layer, not crowding the pan. Cook 7–9 minutes total, turning to brown all sides, until center reaches 165°F (74°C).
  7. To simmer in sauce: Lightly brown the meatballs in a skillet for 3–4 minutes, then nestle them into warm marinara. Cover and simmer on low 8–10 minutes, until cooked through.
  8. Rest briefly: Let meatballs sit 3 minutes before serving. This helps the juices settle.
  9. Serve: Spoon over sauce, pair with buttered noodles, tuck into a sub, or pile onto fluffy rice with a squeeze of lemon.