20 Delicious Recipes with Chicken Meatballs for Every Occasion

Craving something cozy yet versatile? Chicken meatballs are your new kitchen superhero—perfect for quick weeknight dinners, impressive party appetizers, or comforting weekend meals. Whether you’re feeding a crowd or just yourself, these 20 delicious recipes have you covered for every occasion. Get ready to fall in love with this protein-packed favorite—let’s dive into the tasty lineup!

Spicy Thai Chicken Meatball Curry

Now, let’s create a vibrant Spicy Thai Chicken Meatball Curry that brings authentic Southeast Asian flavors to your kitchen with a straightforward, methodical approach. Nothing beats the aromatic blend of coconut milk, fresh herbs, and tender meatballs simmered to perfection. Follow these steps carefully for a restaurant-quality dish at home.

Ingredients

For the meatballs:
– 1 lb ground chicken
– 1/4 cup panko breadcrumbs
– 1 large egg
– 2 tbsp finely chopped fresh cilantro
– 1 tbsp grated fresh ginger
– 2 cloves garlic, minced
– 1 tbsp fish sauce

For the curry sauce:
– 1 tbsp vegetable oil
– 1 small yellow onion, thinly sliced
– 1 red bell pepper, sliced into 1/4-inch strips
– 2 tbsp red curry paste
– 1 (13.5 oz) can coconut milk
– 1 tbsp brown sugar
– 1 tbsp lime juice
– 1/4 cup chopped fresh basil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine ground chicken, panko breadcrumbs, egg, cilantro, ginger, minced garlic, and fish sauce.
3. Mix the ingredients with your hands until just combined, being careful not to overwork the meat.
4. Shape the mixture into 1-inch meatballs and place them 1 inch apart on the prepared baking sheet.
5. Bake the meatballs for 15 minutes until firm and lightly browned.
6. While meatballs bake, heat vegetable oil in a large skillet over medium heat.
7. Add sliced onion and cook for 4 minutes until translucent.
8. Add red bell pepper strips and cook for 3 more minutes until slightly softened.
9. Stir in red curry paste and cook for 1 minute until fragrant.
10. Pour in coconut milk and bring to a gentle simmer.
11. Add brown sugar and stir until dissolved.
12. Gently transfer the baked meatballs into the simmering sauce.
13. Reduce heat to low and simmer uncovered for 10 minutes.
14. Stir in lime juice and chopped basil just before serving.
15. Remove from heat and let rest for 2 minutes.

Keep in mind that the meatballs will continue to absorb the flavorful sauce as they rest, creating an incredibly tender texture. The curry delivers a perfect balance of creamy coconut richness with bright, spicy notes that pair wonderfully with jasmine rice or can be served over zucchini noodles for a low-carb option.

Creamy Garlic Parmesan Chicken Meatballs

Bursting with flavor and surprisingly simple to prepare, these creamy garlic parmesan chicken meatballs transform basic ingredients into an elegant meal. By following these methodical steps, you’ll create tender meatballs swimming in a rich, velvety sauce that’s perfect for weeknight dinners or entertaining guests. Let’s begin with gathering our ingredients and preparing your workspace for success.

Ingredients

For the Meatballs

– 1 pound ground chicken
– 1/2 cup panko breadcrumbs
– 1/4 cup grated parmesan cheese
– 1 large egg
– 2 cloves garlic, minced
– 1 teaspoon Italian seasoning
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

For the Sauce

– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 1 cup chicken broth
– 1 cup heavy cream
– 1/2 cup grated parmesan cheese
– 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Combine ground chicken, panko breadcrumbs, 1/4 cup parmesan cheese, egg, 2 minced garlic cloves, Italian seasoning, salt, and black pepper in a large mixing bowl.
3. Mix the ingredients gently with your hands until just combined, being careful not to overwork the meat.
4. Scoop tablespoon-sized portions of the mixture and roll into 1-inch balls between your palms.
5. Arrange the meatballs in a single layer on the prepared baking sheet, spacing them 1 inch apart.
6. Bake the meatballs for 15-18 minutes until they reach an internal temperature of 165°F and have golden brown exteriors.
7. While the meatballs bake, heat 2 tablespoons olive oil in a large skillet over medium heat.
8. Add 4 minced garlic cloves to the skillet and cook for 1 minute until fragrant but not browned.
9. Pour 1 cup chicken broth into the skillet, scraping any browned bits from the bottom with a wooden spoon.
10. Stir in 1 cup heavy cream and bring the mixture to a gentle simmer.
11. Reduce heat to low and whisk in 1/2 cup parmesan cheese until the sauce becomes smooth and slightly thickened.
12. Transfer the baked meatballs from the oven directly into the skillet with the sauce.
13. Gently stir the meatballs in the sauce to coat them evenly, being careful not to break them apart.
14. Simmer the meatballs in the sauce for 3-4 minutes to allow the flavors to meld together.
15. Remove the skillet from heat and sprinkle with 2 tablespoons chopped fresh parsley.
Perfectly tender chicken meatballs coated in a luxurious garlic-parmesan cream sauce create a dish that’s both comforting and sophisticated. The creamy texture clings beautifully to pasta or polenta, while the savory garlic and nutty parmesan flavors develop depth with each bite. Consider serving these over mashed potatoes or with crusty bread to soak up every drop of the delicious sauce.

Teriyaki Glazed Chicken Meatballs with Pineapple

Now, let’s create these sweet and savory teriyaki glazed chicken meatballs with pineapple that will become a weeknight favorite. This recipe breaks down into simple, manageable steps perfect for beginners, ensuring you get perfectly cooked meatballs every time.

Ingredients

For the Meatballs

– 1 lb ground chicken
– 1/2 cup panko breadcrumbs
– 1 large egg
– 2 tbsp soy sauce
– 1 tsp grated fresh ginger
– 2 cloves garlic, minced
– 1/4 cup finely chopped green onions

For the Sauce and Pineapple

– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 tbsp rice vinegar
– 1 tbsp cornstarch
– 2 tbsp water
– 1 cup fresh pineapple chunks (1-inch pieces)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine 1 lb ground chicken, 1/2 cup panko breadcrumbs, 1 large egg, 2 tbsp soy sauce, 1 tsp grated ginger, 2 minced garlic cloves, and 1/4 cup chopped green onions.
3. Mix the ingredients gently with your hands until just combined, being careful not to overwork the meat.
4. Roll the mixture into 1-inch meatballs, placing them 1 inch apart on the prepared baking sheet.
5. Bake the meatballs for 15 minutes at 400°F until they reach an internal temperature of 165°F.
6. While the meatballs bake, whisk together 1/2 cup soy sauce, 1/4 cup brown sugar, and 2 tbsp rice vinegar in a small saucepan over medium heat.
7. In a separate small bowl, mix 1 tbsp cornstarch with 2 tbsp water until smooth.
8. Stir the cornstarch mixture into the saucepan and cook for 3 minutes, stirring constantly until the sauce thickens and becomes glossy.
9. Add 1 cup pineapple chunks to the sauce and cook for 2 more minutes until the pineapple is warmed through.
10. Transfer the baked meatballs to the saucepan and gently toss to coat them completely in the teriyaki-pineapple sauce.

Serve these glazed meatballs immediately over steamed rice. The tender chicken meatballs soak up the sweet-savory teriyaki glaze beautifully, while the pineapple chunks add bursts of tropical freshness that cut through the richness. For a fun twist, thread the finished meatballs and pineapple onto skewers for easy party appetizers that will disappear quickly.

Mediterranean Chicken Meatball Pita Wraps

Venturing into Mediterranean flavors doesn’t require complicated techniques or hard-to-find ingredients. This Mediterranean Chicken Meatball Pita Wrap recipe breaks down the process into simple, manageable steps that even beginner cooks can master with confidence. You’ll create tender, herb-infused chicken meatballs wrapped in warm pita with fresh vegetables and a creamy yogurt sauce.

Ingredients

For the chicken meatballs:
– 1 lb ground chicken
– 1/4 cup breadcrumbs
– 1 large egg
– 2 tbsp chopped fresh parsley
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil

For the yogurt sauce:
– 1 cup plain Greek yogurt
– 1 tbsp lemon juice
– 1 tbsp chopped fresh dill
– 1/4 tsp salt

For assembly:
– 4 pita bread rounds
– 2 cups chopped romaine lettuce
– 1 cup diced cucumber
– 1/2 cup sliced red onion

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Combine 1 lb ground chicken, 1/4 cup breadcrumbs, 1 large egg, 2 tbsp chopped fresh parsley, 1 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl.
3. Mix the ingredients gently with your hands until just combined, being careful not to overwork the meat.
4. Shape the mixture into 16 equal-sized meatballs, about 1 tablespoon each.
5. Arrange the meatballs on the prepared baking sheet and drizzle with 2 tbsp olive oil.
6. Bake the meatballs at 400°F for 18-20 minutes until they reach an internal temperature of 165°F and are golden brown.
7. While the meatballs bake, prepare the yogurt sauce by whisking together 1 cup plain Greek yogurt, 1 tbsp lemon juice, 1 tbsp chopped fresh dill, and 1/4 tsp salt in a small bowl.
8. Warm 4 pita bread rounds in a dry skillet over medium heat for 30 seconds per side until pliable.
9. Place each warm pita on a plate and layer with 1/2 cup chopped romaine lettuce, 1/4 cup diced cucumber, and 2 tbsp sliced red onion.
10. Arrange 4 baked meatballs over the vegetables in each pita.
11. Drizzle 1/4 of the yogurt sauce over the meatballs in each pita.
12. Fold the bottom of each pita up about 2 inches, then roll the sides inward to form a secure wrap.

Soft pita bread encases juicy, herbaceous chicken meatballs that contrast beautifully with the cool, crisp vegetables and tangy yogurt sauce. Serve these wraps immediately while the meatballs are still warm, or pack them for a satisfying lunch that travels well without becoming soggy. The combination of textures—from the tender meatballs to the crunchy vegetables—creates a delightful eating experience that feels both fresh and comforting.

Buffalo Chicken Meatballs with Blue Cheese Dip

Every home cook needs a crowd-pleasing appetizer in their repertoire, and these buffalo chicken meatballs deliver that perfect balance of spicy, savory, and creamy. Essentially, ground chicken gets mixed with classic seasonings, formed into bite-sized spheres, and baked until golden before being tossed in a simple buffalo sauce. Meanwhile, a tangy blue cheese dip comes together quickly to provide the cooling counterpart.

Ingredients

For the meatballs:
– 1 lb ground chicken
– 1/2 cup panko breadcrumbs
– 1 large egg
– 1/4 cup finely chopped celery
– 2 tbsp finely chopped yellow onion
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper

For the buffalo sauce:
– 1/2 cup hot sauce (such as Frank’s RedHot)
– 1/4 cup unsalted butter
– 1 tbsp white vinegar

For the blue cheese dip:
– 1/2 cup sour cream
– 1/4 cup mayonnaise
– 1/4 cup crumbled blue cheese
– 1 tbsp lemon juice
– 1 tbsp chopped fresh chives

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground chicken, panko breadcrumbs, egg, celery, onion, garlic powder, salt, and black pepper.
3. Mix the ingredients gently with your hands until just combined—overmixing can make the meatballs tough.
4. Scoop about 1 tablespoon of the mixture and roll it into a 1-inch ball between your palms.
5. Place each meatball on the prepared baking sheet, spacing them about 1 inch apart.
6. Bake the meatballs for 18–20 minutes, or until they reach an internal temperature of 165°F and are lightly browned.
7. While the meatballs bake, melt the unsalted butter in a small saucepan over medium heat.
8. Stir in the hot sauce and white vinegar, then simmer for 2 minutes until the sauce is smooth.
9. In a separate bowl, whisk together the sour cream, mayonnaise, crumbled blue cheese, lemon juice, and chopped chives for the dip.
10. Once the meatballs are baked, transfer them to a clean bowl and pour the buffalo sauce over them.
11. Toss the meatballs gently in the sauce until evenly coated—this helps them stay moist.
12. Serve the buffalo chicken meatballs immediately with the blue cheese dip on the side.

Out of the oven, these meatballs boast a tender, juicy interior with a slightly crisp exterior from the panko. The spicy buffalo sauce clings beautifully to each bite, while the cool, tangy blue cheese dip cuts through the heat. For a fun twist, skewer them with toothpicks and serve over a bed of crisp celery sticks for added crunch.

Lemon Herb Chicken Meatballs with Orzo

Tender, juicy chicken meatballs with bright lemon and aromatic herbs, simmered in a savory broth with delicate orzo pasta, create a comforting one-pot meal perfect for busy weeknights. This straightforward recipe walks you through each technique with precision, ensuring even novice cooks achieve restaurant-quality results. Follow these methodical steps to create a dish that balances protein, starch, and vegetables in perfect harmony.

Ingredients

For the meatballs:
1 lb ground chicken
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
2 tbsp chopped fresh parsley
1 tbsp chopped fresh oregano
2 cloves garlic, minced
1 tsp lemon zest
1/2 tsp salt
1/4 tsp black pepper

For cooking and sauce:
2 tbsp olive oil
1 small yellow onion, diced
4 cups chicken broth
1 cup orzo pasta
2 tbsp fresh lemon juice
2 cups fresh spinach

Instructions

1. Combine ground chicken, panko breadcrumbs, Parmesan cheese, egg, parsley, oregano, minced garlic, lemon zest, salt, and black pepper in a large mixing bowl.
2. Mix the ingredients gently with your hands until just combined, being careful not to overwork the meat mixture.
3. Shape the mixture into 1-inch meatballs using a tablespoon or small cookie scoop for uniform sizing.
4. Heat olive oil in a large skillet or Dutch oven over medium-high heat until shimmering, about 2 minutes.
5. Arrange meatballs in a single layer in the hot oil, working in batches if necessary to avoid crowding the pan.
6. Cook meatballs for 3-4 minutes per side until golden brown on all surfaces, turning them gently with tongs.
7. Transfer browned meatballs to a clean plate using a slotted spoon, leaving any drippings in the pan.
8. Add diced onion to the same pan and cook for 3-4 minutes until translucent and fragrant.
9. Pour chicken broth into the pan, scraping the bottom with a wooden spoon to release any browned bits.
10. Bring the broth to a boil over high heat, then reduce heat to maintain a steady simmer.
11. Add orzo pasta to the simmering broth and cook for 8 minutes, stirring occasionally to prevent sticking.
12. Return meatballs to the pan, nestling them into the orzo and broth mixture.
13. Continue simmering for 5-7 minutes until orzo is tender and meatballs reach 165°F internal temperature.
14. Stir in fresh lemon juice and spinach, cooking for 1-2 minutes until spinach wilts.
15. Remove the pan from heat and let rest for 3 minutes to allow flavors to meld.
16. Divide the meatballs, orzo, and sauce evenly among serving bowls.

Achieving the perfect texture means the meatballs remain juicy while the orzo absorbs the lemony broth, creating a creamy consistency without dairy. Bright lemon cuts through the richness of the chicken and Parmesan, while fresh herbs provide earthy depth that makes this dish feel both comforting and sophisticated. For an elegant presentation, garnish with extra parsley and lemon wedges, or serve alongside roasted vegetables to complement the one-pot simplicity.

Sweet and Sour Chicken Meatballs

Ready to master a takeout favorite at home? Sweet and sour chicken meatballs deliver that perfect balance of tangy and sweet in a comforting, easy-to-make format that’s ideal for weeknight dinners or casual gatherings. Let’s walk through each step together to ensure your meatballs are tender, your sauce glossy, and your results delicious every time.

Ingredients

For the Meatballs:
– 1 lb ground chicken
– 1/2 cup panko breadcrumbs
– 1 large egg
– 2 tbsp soy sauce
– 1 tsp grated fresh ginger
– 2 cloves garlic, minced
– 1/4 cup finely chopped green onions

For the Sauce:
– 1/2 cup ketchup
– 1/4 cup rice vinegar
– 1/4 cup brown sugar
– 2 tbsp soy sauce
– 1 tbsp cornstarch
– 1/4 cup cold water
– 1/2 cup pineapple chunks (canned, drained)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground chicken, panko breadcrumbs, egg, 2 tbsp soy sauce, grated ginger, minced garlic, and chopped green onions.
3. Mix the ingredients gently with your hands until just combined—overmixing can make the meatballs tough.
4. Shape the mixture into 1-inch meatballs, placing them evenly on the prepared baking sheet.
5. Bake the meatballs for 18–20 minutes, or until they reach an internal temperature of 165°F and are lightly browned.
6. While the meatballs bake, whisk together the ketchup, rice vinegar, brown sugar, and 2 tbsp soy sauce in a saucepan over medium heat.
7. In a small bowl, stir the cornstarch into 1/4 cup cold water until fully dissolved to prevent lumps in the sauce.
8. Pour the cornstarch slurry into the saucepan, stirring constantly until the sauce thickens and becomes glossy, about 3–4 minutes.
9. Gently fold in the pineapple chunks and cooked meatballs, coating them evenly in the sauce.
10. Simmer for 2–3 minutes to let the flavors meld, then remove from heat. Serve these meatballs hot over steamed rice or as an appetizer with toothpicks. So tender and juicy, each bite offers a burst of tangy-sweet sauce that clings perfectly to the soft meatballs. Try serving them over a bed of crunchy cabbage slaw for a refreshing contrast, or skewer them with bell peppers for a fun party twist.

BBQ Chicken Meatball Sliders

You’ll find these BBQ chicken meatball sliders are the perfect balance of sweet, savory, and satisfying. Crafting them from scratch ensures you control the ingredients and flavors, resulting in a crowd-pleasing appetizer or meal that’s surprisingly simple to master.

Ingredients

For the Meatballs

• 1 lb ground chicken
• 1/2 cup panko breadcrumbs
• 1/4 cup finely grated Parmesan cheese
• 1 large egg
• 2 tbsp whole milk
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1 tbsp olive oil

For Assembly

• 1 cup BBQ sauce
• 12 slider buns
• 6 slices provolone cheese, cut in half
• 1/2 cup thinly sliced red onion
• 1/4 cup fresh cilantro leaves

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground chicken, panko breadcrumbs, Parmesan cheese, egg, milk, garlic powder, onion powder, smoked paprika, black pepper, and salt.
3. Mix the ingredients gently with your hands until just combined, being careful not to overwork the meat.
4. Using a 1-tablespoon cookie scoop or your hands, form the mixture into 12 equal-sized meatballs.
5. Place the formed meatballs on the prepared baking sheet, spacing them about 1 inch apart.
6. Brush each meatball lightly with olive oil to help them brown in the oven.
7. Bake the meatballs for 15 minutes at 400°F until they are firm to the touch and reach an internal temperature of 165°F.
8. Remove the baking sheet from the oven and carefully transfer the meatballs to a clean bowl.
9. Pour the BBQ sauce over the hot meatballs and gently toss until all meatballs are evenly coated.
10. Return the sauced meatballs to the baking sheet and bake for an additional 5 minutes at 400°F to set the glaze.
11. While the meatballs finish baking, slice your slider buns in half horizontally and arrange the bottom halves on a serving platter.
12. Place one half-slice of provolone cheese on each bottom bun to create a barrier that prevents sogginess.
13. Remove the meatballs from the oven and place one saucy meatball on top of each cheese-covered bun half.
14. Top each meatball with a few slices of red onion and fresh cilantro leaves.
15. Complete each slider by placing the top bun over the fillings.
16. Serve the sliders immediately while the meatballs are still warm and the cheese is slightly melted.

Creating these sliders yields tender, juicy meatballs with a sticky-sweet BBQ glaze that contrasts beautifully with the sharp provolone and crisp red onion. Consider serving them alongside crunchy coleslaw or pickle spears for added texture, or arrange them on a wooden board for an impressive party platter that invites guests to build their own perfect bite.

Chicken Meatball Pho Soup

Just imagine transforming classic Vietnamese pho into a comforting weeknight meal with these tender chicken meatballs swimming in aromatic broth. Join me as we build this flavorful soup methodically, ensuring every component shines through careful preparation. Let’s begin with our ingredients and work through each step together.

Ingredients

For the chicken meatballs:
– 1 lb ground chicken
– 1/4 cup panko breadcrumbs
– 1 large egg
– 2 tbsp finely chopped fresh cilantro
– 1 tbsp fish sauce
– 1 tsp grated fresh ginger
– 1/2 tsp garlic powder

For the pho broth:
– 8 cups chicken broth
– 1 medium yellow onion, thinly sliced
– 2 star anise pods
– 1 cinnamon stick (3 inches)
– 2 whole cloves
– 1 tbsp fish sauce
– 1 tsp sugar

For serving:
– 8 oz dried rice noodles
– 2 cups bean sprouts
– 1/2 cup fresh Thai basil leaves
– 2 limes, cut into wedges
– 2 jalapeños, thinly sliced

Instructions

1. Combine ground chicken, panko breadcrumbs, egg, cilantro, 1 tablespoon fish sauce, ginger, and garlic powder in a large mixing bowl.
2. Mix the ingredients thoroughly with your hands until evenly combined, about 2 minutes.
3. Shape the mixture into 1-inch meatballs using damp hands to prevent sticking.
4. Arrange the meatballs in a single layer on a parchment-lined baking sheet.
5. Refrigerate the meatballs for 15 minutes to help them hold their shape during cooking.
6. Bring 8 cups chicken broth to a boil in a large pot over high heat.
7. Add sliced onion, star anise, cinnamon stick, and cloves to the boiling broth.
8. Reduce heat to maintain a gentle simmer and cook uncovered for 20 minutes.
9. While broth simmers, cook rice noodles according to package directions until al dente.
10. Drain the cooked noodles and rinse with cold water to stop the cooking process.
11. Carefully drop chilled meatballs into the simmering broth using a slotted spoon.
12. Cook meatballs for 8-10 minutes until they float to the surface and reach 165°F internally.
13. Remove and discard the star anise, cinnamon stick, and cloves from the broth.
14. Stir in remaining 1 tablespoon fish sauce and 1 teaspoon sugar until dissolved.
15. Divide cooked rice noodles evenly among 4 large soup bowls.
16. Ladle hot broth and meatballs over the noodles in each bowl.
17. Top each serving with bean sprouts, Thai basil, jalapeño slices, and lime wedges.

Vibrant with aromatic spices and tender chicken meatballs, this pho delivers a satisfying texture contrast between silky noodles and firm protein. The broth’s complexity deepens as it cools slightly, allowing the fish sauce and spices to harmonize beautifully. For a creative twist, serve with extra lime wedges and let guests customize their bowls with additional herbs and sprouts.

Greek Yogurt Chicken Meatballs with Tzatziki

Finally, let’s create these Greek yogurt chicken meatballs with tzatziki, a dish that combines lean protein with refreshing Mediterranean flavors in a surprisingly simple preparation. Following these steps carefully will ensure perfectly tender meatballs every time, even if you’re new to cooking with ground chicken.

Ingredients

For the meatballs: 1 pound ground chicken, 1/2 cup plain Greek yogurt, 1/4 cup breadcrumbs, 1 large egg, 2 cloves minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper. For the tzatziki: 1 cup plain Greek yogurt, 1/2 cup grated cucumber, 1 tablespoon lemon juice, 1 teaspoon chopped fresh dill, 1/4 teaspoon salt.

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper. 2. Combine 1 pound ground chicken, 1/2 cup Greek yogurt, 1/4 cup breadcrumbs, 1 large egg, 2 cloves minced garlic, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl. 3. Mix the ingredients gently with your hands until just combined, being careful not to overwork the meat. 4. Roll the mixture into 1.5-inch balls using about 2 tablespoons of mixture per meatball. 5. Arrange the meatballs on the prepared baking sheet, spacing them 1 inch apart. 6. Bake for 18-20 minutes until the internal temperature reaches 165°F and the exteriors are lightly browned. 7. While the meatballs bake, squeeze excess moisture from 1/2 cup grated cucumber using a clean kitchen towel. 8. Combine the drained cucumber with 1 cup Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon dill, and 1/4 teaspoon salt in a medium bowl. 9. Stir the tzatziki ingredients until fully incorporated. 10. Remove the meatballs from the oven when cooked through and let them rest for 3 minutes before serving. Perfectly prepared, these meatballs have a remarkably tender, moist texture from the Greek yogurt, while the tzatziki provides a cool, tangy contrast that brightens each bite. Particularly wonderful served over lemon rice or stuffed into warm pita pockets with crisp lettuce and sliced tomatoes.

Chicken Meatball and Spinach Stuffed Shells

Zesty and comforting, these stuffed shells combine tender pasta with savory chicken meatballs and nutritious spinach in a creamy tomato sauce. This methodical approach will guide you through creating a perfectly balanced dish that’s both satisfying and straightforward. Follow each step carefully for foolproof results that will impress even the most discerning diners.

Ingredients

For the Shells and Filling:
– 18 jumbo pasta shells
– 1 lb ground chicken
– 2 cups fresh spinach, chopped
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 egg
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper

For the Sauce:
– 2 cups marinara sauce
– 1 cup ricotta cheese
– 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F and bring a large pot of salted water to a rolling boil.
2. Carefully add the jumbo pasta shells to the boiling water and cook for 9 minutes until al dente.
3. Drain the cooked shells in a colander and immediately rinse with cold water to stop the cooking process.
4. In a medium mixing bowl, combine ground chicken, chopped spinach, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, and black pepper.
5. Mix the filling ingredients thoroughly with your hands until well combined, being careful not to overwork the meat.
6. Spread 1 cup of marinara sauce evenly across the bottom of a 9×13 inch baking dish.
7. Using a small spoon, carefully stuff each cooked pasta shell with approximately 2 tablespoons of the chicken mixture.
8. Arrange the stuffed shells in a single layer over the sauce in the baking dish.
9. Dollop ricotta cheese between the stuffed shells, using about 1 tablespoon per dollop.
10. Pour the remaining 1 cup of marinara sauce evenly over the stuffed shells and ricotta.
11. Sprinkle shredded mozzarella cheese uniformly over the entire surface of the dish.
12. Cover the baking dish tightly with aluminum foil and bake at 375°F for 25 minutes.
13. Remove the foil and continue baking for another 10-12 minutes until the cheese is golden brown and bubbly.
14. Let the dish rest for 8-10 minutes before serving to allow the flavors to meld and the filling to set.
Outstanding in both texture and flavor, these stuffed shells offer a delightful contrast between the tender pasta exterior and the hearty chicken-spinach filling. The creamy ricotta pockets melt into the robust tomato sauce, creating layers of richness that complement the savory meatballs perfectly. For a creative presentation, serve individual portions garnished with fresh basil leaves and accompanied by garlic bread to soak up every bit of the delicious sauce.

Honey Sriracha Chicken Meatballs

Many home cooks find themselves in a weeknight dinner rut, but these Honey Sriracha Chicken Meatballs offer a perfect solution. Making them involves just a few simple steps, and I’ll guide you through each one to ensure success. You’ll be amazed at how quickly this flavorful dish comes together for a satisfying meal.

Ingredients

For the meatballs:
– 1 lb ground chicken
– 1/2 cup panko breadcrumbs
– 1 large egg
– 2 tbsp soy sauce
– 2 cloves garlic, minced
– 1 tsp grated fresh ginger

For the sauce:
– 1/3 cup honey
– 1/4 cup sriracha
– 2 tbsp rice vinegar
– 1 tbsp soy sauce

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Combine 1 lb ground chicken, 1/2 cup panko breadcrumbs, 1 large egg, 2 tbsp soy sauce, 2 cloves minced garlic, and 1 tsp grated ginger in a large bowl.
3. Mix the ingredients gently with your hands until just combined, being careful not to overwork the meat.
4. Roll the mixture into 1-inch balls using about 1 tablespoon of mixture per meatball.
5. Arrange the meatballs in a single layer on the prepared baking sheet, spacing them about 1 inch apart.
6. Bake for 15 minutes at 400°F until the meatballs are firm to the touch and reach 165°F internally.
7. While the meatballs bake, whisk together 1/3 cup honey, 1/4 cup sriracha, 2 tbsp rice vinegar, and 1 tbsp soy sauce in a small saucepan.
8. Bring the sauce mixture to a simmer over medium heat, stirring constantly until it thickens slightly, about 3-4 minutes.
9. Remove the baked meatballs from the oven using oven mitts and transfer them to a clean bowl.
10. Pour the warm sauce over the meatballs and toss gently to coat each one evenly.
11. Return the sauced meatballs to the baking sheet and bake for an additional 5 minutes at 400°F until the sauce becomes sticky and caramelized.

Amazingly tender with a perfect balance of sweet honey and spicy sriracha, these meatballs develop a beautiful sticky glaze that clings to every bite. Serve them over steamed rice to soak up the extra sauce, or skewer them as appetizers for your next gathering—the slight heat builds gradually, making them irresistible.

Chicken Meatball Banh Mi Sandwich

Savor the perfect fusion of Vietnamese and American flavors with this chicken meatball banh mi sandwich, where tender ground chicken meatballs meet crisp, pickled vegetables in a soft baguette. Start by preparing the quick-pickled vegetables to allow their flavors to develop while you assemble the rest of the components. Then, we’ll make the savory meatballs and creamy sauce that bring this sandwich together beautifully.

Ingredients

• For the pickled vegetables:
  • 1 cup shredded carrots
  • 1 cup thinly sliced daikon radish
  • 1/4 cup rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
• For the chicken meatballs:
  • 1 pound ground chicken
  • 1/4 cup panko breadcrumbs
  • 1 egg
  • 2 cloves minced garlic
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil
• For assembly:
  • 2 French baguettes
  • 1/4 cup mayonnaise
  • 1 tablespoon sriracha
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup thinly sliced cucumber
  • 2 thinly sliced jalapeños

Instructions

1. Combine shredded carrots, sliced daikon, rice vinegar, sugar, and salt in a medium bowl.
2. Stir the vegetable mixture until the sugar and salt dissolve completely.
3. Let the pickled vegetables sit at room temperature for 30 minutes, stirring occasionally.
4. Preheat your oven to 400°F and line a baking sheet with parchment paper.
5. In a large bowl, combine ground chicken, panko breadcrumbs, egg, minced garlic, fish sauce, sugar, and black pepper.
6. Mix the meatball ingredients with your hands until just combined, being careful not to overwork the mixture.
7. Shape the chicken mixture into 16 equal-sized meatballs, about 1 tablespoon each.
8. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
9. Place meatballs in the hot skillet, leaving space between them.
10. Cook meatballs for 2-3 minutes per side until golden brown on all surfaces.
11. Transfer the seared meatballs to the prepared baking sheet.
12. Bake meatballs at 400°F for 8-10 minutes until they reach an internal temperature of 165°F.
13. While meatballs bake, slice the French baguettes lengthwise, leaving one edge intact.
14. Mix mayonnaise and sriracha in a small bowl until fully combined.
15. Spread the sriracha mayonnaise evenly on both cut sides of each baguette.
16. Drain the pickled vegetables, pressing gently to remove excess liquid.
17. Place 8 baked meatballs in each prepared baguette.
18. Top meatballs with drained pickled vegetables, fresh cilantro leaves, sliced cucumber, and jalapeño slices.
19. Press the sandwich halves together gently to compact the fillings.

Here, the contrast between the warm, juicy meatballs and the cool, crunchy pickled vegetables creates a delightful textural experience. The spicy sriracha mayo adds a creamy heat that balances the tangy pickles, while fresh cilantro and cucumber provide bright, clean notes. For a fun twist, try serving these sandwiches cut into smaller portions as appetizers for your next gathering.

Moroccan Spiced Chicken Meatballs with Couscous

Unlocking the vibrant flavors of Moroccan cuisine doesn’t require advanced skills—just follow these clear steps for perfectly spiced chicken meatballs served over fluffy couscous. This recipe breaks down each component methodically, ensuring even beginners can achieve authentic-tasting results with confidence. You’ll create a complete, satisfying meal that balances warm spices with fresh herbs in under an hour.

Ingredients

For the Meatballs:
1 lb ground chicken
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped yellow onion
2 minced garlic cloves
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp smoked paprika
1/4 tsp ground cinnamon
1/4 tsp cayenne pepper
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil

For the Couscous:
1 cup couscous
1 1/4 cups chicken broth
1 tbsp olive oil
1/4 tsp salt

For Serving:
2 tbsp chopped fresh mint
1/4 cup toasted pine nuts

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Combine ground chicken, parsley, cilantro, onion, garlic, cumin, coriander, paprika, cinnamon, cayenne, salt, and black pepper in a large mixing bowl.
3. Mix the ingredients with your hands until just combined—overmixing will make the meatballs tough.
4. Shape the mixture into 1-inch meatballs using a tablespoon measure for consistent sizing.
5. Arrange the meatballs on the prepared baking sheet, spacing them 1 inch apart.
6. Brush the meatballs with 1 tablespoon olive oil to promote browning.
7. Bake for 18-20 minutes until the internal temperature reaches 165°F and the exteriors are golden brown.
8. While the meatballs bake, bring chicken broth, 1 tablespoon olive oil, and 1/4 teaspoon salt to a boil in a medium saucepan.
9. Remove the saucepan from heat and immediately stir in the couscous.
10. Cover the saucepan tightly and let the couscous steam for 5 minutes—this allows it to absorb all the liquid without becoming mushy.
11. Fluff the cooked couscous with a fork to separate the grains.
12. Transfer the baked meatballs to the couscous or serve them separately.
13. Sprinkle the finished dish with chopped mint and toasted pine nuts.

Now you’ll experience the magic of these tender meatballs, where the warm cinnamon and cumin notes contrast beautifully with the bright herbs. The fluffy couscous provides the perfect neutral base to soak up the spices, while the crunchy pine nuts add welcome texture. Consider serving this dish family-style in a large platter, or pack the components separately for a delicious next-day lunch that actually improves as the flavors meld.

Chicken Meatball Ramen Bowl

When you’re craving something comforting yet exciting, this chicken meatball ramen bowl delivers restaurant-quality flavor with approachable steps. We’ll build this dish methodically, starting with flavorful meatballs and ending with a perfectly assembled bowl that’s sure to become a weeknight favorite.

Ingredients

For the Chicken Meatballs:
– 1 lb ground chicken
– 1/4 cup panko breadcrumbs
– 1 large egg
– 2 tbsp soy sauce
– 1 tsp grated ginger
– 2 cloves garlic, minced
– 1 tbsp vegetable oil

For the Ramen Assembly:
– 4 cups chicken broth
– 2 packages (3 oz each) ramen noodles
– 2 soft-boiled eggs
– 1 cup sliced mushrooms
– 2 green onions, thinly sliced
– 1 cup fresh spinach

Instructions

1. Combine ground chicken, panko breadcrumbs, egg, soy sauce, grated ginger, and minced garlic in a large mixing bowl.
2. Mix the ingredients thoroughly with your hands until just combined, being careful not to overwork the meat.
3. Shape the mixture into 16 equal-sized meatballs, about 1 tablespoon each.
4. Heat vegetable oil in a large skillet over medium-high heat until it shimmers.
5. Place meatballs in the hot skillet, leaving space between each one.
6. Cook meatballs for 4-5 minutes until the bottoms develop a golden-brown crust.
7. Flip each meatball carefully using tongs and cook for another 4-5 minutes until browned on all sides.
8. Transfer cooked meatballs to a plate lined with paper towels to drain excess oil.
9. Pour chicken broth into a large pot and bring to a boil over high heat.
10. Add sliced mushrooms to the boiling broth and cook for 3 minutes until tender.
11. Add ramen noodles to the broth and cook for exactly 3 minutes, stirring occasionally to separate strands.
12. Remove the pot from heat and stir in fresh spinach until it wilts, about 30 seconds.
13. Divide the broth, noodles, and vegetables evenly between two large bowls.
14. Arrange 8 chicken meatballs in each bowl, placing them carefully on top of the noodles.
15. Halve the soft-boiled eggs lengthwise and place two halves in each bowl.
16. Sprinkle sliced green onions over the top of each assembled bowl.

But the real magic happens when you break the soft-boiled egg yolk into the savory broth, creating a rich, creamy texture that coats every component. The tender chicken meatballs soak up the flavorful broth while maintaining their juicy interior, and the various textures from crunchy green onions to silky noodles make each bite exciting. For an extra kick, try adding a drizzle of chili oil or serving with pickled vegetables on the side.

Pesto Chicken Meatball Skewers

Developing perfectly seasoned pesto chicken meatball skewers is simpler than you might think, especially when you break it down into manageable steps. These flavorful skewers combine tender ground chicken with vibrant basil pesto for a crowd-pleasing appetizer or main course. Follow these precise instructions to create juicy, well-browned meatballs that hold their shape beautifully on the skewer.

Ingredients

For the meatballs:
– 1 lb ground chicken
– 1/2 cup basil pesto
– 1/4 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
For cooking:
– 2 tbsp olive oil
– 8-10 wooden skewers (soaked in water for 30 minutes)

Instructions

1. Soak 8-10 wooden skewers in water for exactly 30 minutes to prevent burning during cooking.
2. Preheat your oven to 400°F and line a baking sheet with parchment paper.
3. In a large mixing bowl, combine 1 lb ground chicken, 1/2 cup basil pesto, 1/4 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1 large egg, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Mix the ingredients gently with your hands until just combined, being careful not to overwork the meat mixture.
5. Portion the mixture into 24 equal-sized balls, using a 1-tablespoon cookie scoop for consistency.
6. Thread 3 meatballs onto each pre-soaked skewer, leaving small gaps between them for even cooking.
7. Brush the meatball skewers with 2 tbsp olive oil to promote browning.
8. Arrange the skewers on the prepared baking sheet, ensuring they don’t touch each other.
9. Bake at 400°F for 18-20 minutes, rotating the pan halfway through cooking.
10. Check for doneness by inserting an instant-read thermometer into the center of a meatball; it should register 165°F.
11. Remove from oven when the meatballs are golden brown and have reached the safe internal temperature.
The finished skewers offer a delightful contrast of crispy exteriors and moist, tender interiors, with the basil pesto infusing every bite with herbal brightness. Serve them over lemon-dressed couscous or with a side of tzatziki for dipping to complement the Mediterranean flavors.

Chicken Meatball and Mushroom Stroganoff

Here’s a comforting, one-pan meal that transforms humble ingredients into a creamy, savory delight perfect for busy weeknights. Homemade chicken meatballs simmer in a rich mushroom stroganoff sauce, creating a dish that feels both rustic and elegant. Follow these steps carefully for a foolproof result every time.

Ingredients

– For the meatballs: 1 lb ground chicken, 1/4 cup breadcrumbs, 1 large egg, 1 tbsp olive oil
– For the stroganoff: 8 oz cremini mushrooms (sliced), 1 medium yellow onion (diced), 2 cloves garlic (minced), 2 tbsp unsalted butter, 1 cup chicken broth, 1/2 cup sour cream, 1 tbsp all-purpose flour, 1 tsp paprika, 1/2 tsp salt, 1/4 tsp black pepper
– For serving: 12 oz egg noodles

Instructions

1. In a medium bowl, combine 1 lb ground chicken, 1/4 cup breadcrumbs, 1 large egg, and 1/2 tsp salt until just mixed—overworking can make meatballs tough.
2. Roll the mixture into 1-inch balls using damp hands to prevent sticking.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4. Add meatballs and cook for 5–7 minutes, turning occasionally, until browned on all sides and internal temperature reaches 165°F.
5. Transfer meatballs to a plate, leaving drippings in the skillet.
6. Add 2 tbsp unsalted butter to the skillet and melt over medium heat.
7. Sauté 1 diced onion for 4–5 minutes until translucent.
8. Stir in 8 oz sliced mushrooms and cook for 6–8 minutes until browned and liquid evaporates.
9. Add 2 minced garlic cloves and 1 tsp paprika, cooking for 1 minute until fragrant.
10. Sprinkle 1 tbsp all-purpose flour over the mixture, stirring constantly for 1 minute to cook off raw flavor.
11. Gradually pour in 1 cup chicken broth, scraping up browned bits from the pan bottom.
12. Simmer for 3–4 minutes until slightly thickened.
13. Reduce heat to low and stir in 1/2 cup sour cream until fully incorporated—avoid boiling to prevent curdling.
14. Return meatballs to the skillet, simmering gently for 2 minutes to heat through.
15. Meanwhile, cook 12 oz egg noodles according to package directions until al dente.
16. Season sauce with 1/4 tsp black pepper and remaining 1/2 tsp salt.
17. Serve stroganoff over drained noodles.

Savor the tender meatballs and earthy mushrooms enveloped in a velvety, tangy sauce that clings perfectly to each noodle. This dish balances richness with brightness from the paprika, making it ideal for cozy dinners. Try garnishing with fresh parsley or serving alongside roasted green beans for a complete meal.

Chipotle Lime Chicken Meatball Tacos

Baking these Chipotle Lime Chicken Meatball Tacos transforms simple ingredients into a vibrant meal that’s perfect for weeknight dinners. By preparing the meatballs from scratch, you’ll achieve a juicy, well-seasoned filling that pairs beautifully with fresh toppings. Follow these steps closely to ensure your tacos are bursting with smoky, zesty flavor.

Ingredients

For the meatballs:
– 1 lb ground chicken
– 1/4 cup breadcrumbs
– 1 large egg
– 2 tbsp chopped cilantro
– 1 tbsp lime juice
– 1 tsp chipotle powder
– 1/2 tsp garlic powder
– 1/2 tsp salt

For cooking and assembly:
– 1 tbsp olive oil
– 8 small corn tortillas
– 1/2 cup diced red onion
– 1/4 cup crumbled cotija cheese
– 1/4 cup sour cream
– 1 lime, cut into wedges

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground chicken, breadcrumbs, egg, cilantro, lime juice, chipotle powder, garlic powder, and salt until just mixed.
3. Use a tablespoon to scoop and roll the mixture into 16 equal-sized meatballs, placing them on the prepared baking sheet.
4. Bake the meatballs for 18–20 minutes, or until they reach an internal temperature of 165°F and are lightly browned.
5. Tip: Avoid overmixing the meatball ingredients to keep the texture tender.
6. While the meatballs bake, warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
7. Tip: Cover the warmed tortillas with a clean kitchen towel to keep them soft.
8. Heat the olive oil in a large skillet over medium-high heat.
9. Add the baked meatballs to the skillet and cook for 2–3 minutes, turning occasionally, to crisp the exteriors.
10. Tip: For extra flavor, squeeze fresh lime juice over the meatballs as they crisp in the skillet.
11. Assemble each taco by placing two meatballs in a warm tortilla.
12. Top with diced red onion, crumbled cotija cheese, and a dollop of sour cream.
13. Serve immediately with lime wedges on the side for squeezing.

Kicking off with a tender, smoky bite, these tacos deliver a satisfying contrast between the juicy meatballs and crisp toppings. The creamy cotija and tangy lime brighten each mouthful, making them ideal for stacking high with extra cilantro or diced avocado. Enjoy them as a handheld feast that’s equally suited for casual dinners or festive gatherings.

Chicken Meatball Egg Drop Soup

Perfect for chilly evenings, this comforting Chicken Meatball Egg Drop Soup combines tender protein with silky egg ribbons in a savory broth that comes together in under 30 minutes. Preparing this dish involves making flavorful meatballs from scratch while building a rich base, then finishing with the classic egg drop technique for restaurant-quality results at home.

Ingredients

For the Meatballs:
– 1 lb ground chicken
– 1/4 cup breadcrumbs
– 1 large egg
– 2 tbsp finely chopped green onions
– 1 tbsp soy sauce
– 1 tsp grated fresh ginger
– 1/2 tsp garlic powder

For the Soup Base:
– 6 cups chicken broth
– 1 tbsp soy sauce
– 1 tsp sesame oil

For the Egg Ribbons:
– 2 large eggs
– 1 tbsp cornstarch
– 2 tbsp cold water

Instructions

1. Combine ground chicken, breadcrumbs, 1 egg, green onions, 1 tablespoon soy sauce, ginger, and garlic powder in a medium bowl.
2. Mix the meatball ingredients with your hands until just combined, being careful not to overwork the meat.
3. Shape the mixture into 1-inch meatballs, placing them on a parchment-lined baking sheet as you work.
4. Bring chicken broth, 1 tablespoon soy sauce, and sesame oil to a boil in a large pot over high heat.
5. Gently drop meatballs into the boiling broth one at a time using a spoon.
6. Reduce heat to medium and simmer meatballs for 8-10 minutes until they float to the surface and reach 165°F internally.
7. Whisk cornstarch and cold water in a small bowl until smooth to create a slurry.
8. Stir the cornstarch slurry into the simmering broth to slightly thicken the soup.
9. Beat 2 eggs in a separate small bowl until uniform in color.
10. Slowly drizzle the beaten eggs into the simmering soup while stirring constantly in one direction with a fork.
11. Continue stirring for 30 seconds as the eggs form delicate ribbons throughout the soup.
12. Remove the pot from heat immediately to prevent the eggs from overcooking.

Our finished soup features tender chicken meatballs that stay juicy thanks to the breadcrumb binder, while the cornstarch slurry gives the broth just enough body to support the delicate egg ribbons. The ginger and sesame oil provide aromatic depth that makes this feel like a restaurant-quality dish, perfect for serving over steamed rice or with extra green onions sprinkled on top for fresh crunch.

Sun-Dried Tomato Chicken Meatballs with Pasta

Just imagine tender, juicy meatballs bursting with Mediterranean flavors, served over perfectly cooked pasta – this sun-dried tomato chicken meatball dish delivers restaurant-quality results with straightforward kitchen techniques. Following these methodical steps will ensure your meatballs stay moist while developing a beautiful golden-brown crust, and the creamy sauce comes together effortlessly while the pasta cooks.

Ingredients

For the Meatballs:
– 1 lb ground chicken
– 1/2 cup chopped sun-dried tomatoes
– 1/4 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 1 large egg
– 2 cloves minced garlic
– 1 tbsp olive oil

For the Sauce and Pasta:
– 12 oz pasta
– 2 cups chicken broth
– 1/2 cup heavy cream
– 1/4 cup chopped fresh basil
– 1 tbsp butter

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Combine ground chicken, sun-dried tomatoes, Parmesan, breadcrumbs, egg, and garlic in a large bowl.
3. Mix the ingredients gently with your hands until just combined – overmixing will make tough meatballs.
4. Form the mixture into 1-inch balls using a cookie scoop for even sizing.
5. Arrange the meatballs on the prepared baking sheet, spacing them 1 inch apart.
6. Brush the meatballs lightly with olive oil using a pastry brush.
7. Bake for 18-20 minutes until the internal temperature reaches 165°F and the exteriors are golden brown.
8. While meatballs bake, cook pasta according to package directions in salted boiling water.
9. Drain the cooked pasta, reserving 1/2 cup of pasta water for the sauce.
10. In a large skillet, bring chicken broth to a simmer over medium heat.
11. Stir in heavy cream and butter until the butter melts completely.
12. Add the baked meatballs to the sauce and simmer for 3 minutes to absorb flavors.
13. Toss the cooked pasta with the sauce and meatballs, adding reserved pasta water if needed for consistency.
14. Stir in fresh basil just before serving to maintain its bright color and flavor.

The finished dish offers a wonderful textural contrast between the tender pasta and firm-yet-juicy meatballs, with the sun-dried tomatoes providing bursts of sweet-tart flavor throughout. For a creative presentation, serve individual portions in shallow bowls garnished with extra basil leaves and a sprinkle of Parmesan, or transform leftovers into a baked pasta casserole by topping with mozzarella and broiling until bubbly.

Summary

Whether you’re planning a weeknight dinner or hosting friends, these 20 chicken meatball recipes offer endless inspiration for delicious meals. We hope you find new favorites to add to your rotation! Don’t forget to share which recipes you loved most in the comments below and pin this article to your Pinterest boards for easy reference.