Garlic Herb Chicken Meatballs

$To make garlic herb chicken meatballs, you need simple and fresh items. Here’s what you’ll need: - 1 pound ground chicken - 1/4 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup fresh parsley, finely chopped - 2 tablespoons fresh basil, finely chopped - 3 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon dried oregano - 1 large egg - Salt and freshly ground black pepper to taste - 2 tablespoons olive oil (for cooking) These ingredients combine to make juicy and tasty meatballs. The herbs add a fresh flavor that pairs well with the chicken. You can serve your meatballs with some fun extras. Here’s what you might consider: - Marinara sauce for dipping - Extra grated Parmesan cheese for topping - Fresh herbs for garnish These options add more flavor and make your meal look great. A drizzle of marinara can really enhance each bite. If you need to change a few items, here are some easy swaps: - Use turkey instead of chicken for a lighter option. - Swap breadcrumbs for oats or gluten-free crumbs. - Try different herbs like thyme or cilantro for a unique taste. These changes keep the dish flexible and fun. You can play with flavors to match your taste. {{ingredient_image_2}} To start, grab a large bowl. Add 1 pound of ground chicken to it. Next, pour in 1/4 cup of breadcrumbs. Then, add 1/4 cup of grated Parmesan cheese. Toss in 1/4 cup of fresh parsley, finely chopped, and 2 tablespoons of fresh basil, also chopped. Now, add 3 cloves of minced garlic for that lovely flavor. Sprinkle in 1 teaspoon of onion powder and 1 teaspoon of dried oregano. Finally, crack in 1 large egg. Remember to season it all with salt and freshly ground black pepper. Use your hands to mix this all together. Be gentle! Overmixing can make the meatballs tough. Once your mixture is ready, it’s time to shape the meatballs. Take a small amount of the mixture and roll it into a ball about 1 inch wide. Place it on a plate or tray. Continue this process until you have formed all the meatballs. This recipe makes a good number; you should have about 20 to 24 meatballs. Now, let’s cook these tasty meatballs. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Wait until the oil shimmers. Add the meatballs in batches, so they have room to cook well. Cook each batch for about 7 to 10 minutes. Turn them occasionally to get a nice golden brown color all around. If the heat is too high, lower it. You want them to cook through without burning. Use a meat thermometer to check if they hit 165°F (75°C). That’s when they are safe to eat. If you like, serve them with warm marinara sauce on the side for dipping. Enjoy your wonderful garlic herb chicken meatballs! To get the best texture in your meatballs, use fresh ground chicken. This keeps them moist. Add breadcrumbs to hold the meatballs together. Mix gently with your hands. Overmixing will make them tough. Aim for a soft and tender mix. A large egg helps bind everything too. Fresh herbs are key to great flavor. Use parsley and basil for a fresh taste. Garlic adds a strong kick. You can also try different herbs like thyme or rosemary. Grated Parmesan gives a nice salty note. If you want a spicy kick, add red pepper flakes. For a deeper flavor, let the meatball mix rest for a few minutes before cooking. When cooking, use medium heat for even cooking. Heat olive oil until it shimmers. Cook the meatballs in batches, giving them room. This prevents steaming and helps them brown well. Turn them gently for an even cook. Use a meat thermometer to check for doneness. Aim for an internal temperature of 165°F (75°C). This ensures they are safe to eat and juicy. Pro Tips Keep it Tender: Avoid overmixing the meatball mixture; this helps maintain a soft and tender texture. Use Fresh Herbs: Fresh herbs enhance flavor significantly compared to dried ones, so opt for fresh parsley and basil when possible. Temperature Check: Ensure your meatballs reach an internal temperature of 165°F (75°C) for safe consumption. Perfect Browning: Cook meatballs in batches to avoid overcrowding the pan, which can lead to steaming instead of browning. {{image_4}} You can switch up the herbs in these chicken meatballs. Try using fresh thyme or dill instead of parsley and basil. Each herb brings a new flavor. For a hint of spice, add some chopped rosemary. You can mix and match to find what you love best. Want to make your meatballs even more tasty? Add cheese or other fillings. Mozzarella works great. Cut it into small cubes and place it in the center of each meatball. As they cook, the cheese melts, adding a creamy surprise. You can also try adding spinach or sun-dried tomatoes for extra flavor. If you want a low-carb or gluten-free option, you can make simple changes. Instead of breadcrumbs, use crushed pork rinds or almond flour. This keeps the meatballs tasty while lowering carbs. You can also use ground turkey if you want a lighter meat. These options make it easy to enjoy garlic herb chicken meatballs while sticking to your diet. To keep your garlic herb chicken meatballs fresh, store them in an airtight container. Place parchment paper between layers to prevent sticking. They can stay in the fridge for up to four days. If you want them to last longer, freezing is a great option. To freeze meatballs, first let them cool completely. Arrange them on a baking sheet in a single layer. Freeze until firm, about one hour. Then, transfer them to a freezer bag. Make sure to remove as much air as possible. You can keep them frozen for up to three months. To reheat cooked meatballs, you have a few options. You can use the oven, stovetop, or microwave. For the oven, preheat to 350°F (175°C) and bake for about 15 minutes. For the stovetop, heat a bit of oil in a pan and warm them for about five minutes. In the microwave, place them on a plate and cover with a damp towel. Heat for one to two minutes until warm. Enjoy your meatballs with marinara sauce or on their own! You have many tasty options! Garlic herb chicken meatballs pair well with: - Spaghetti: A classic combo. Serve with marinara sauce. - Zucchini Noodles: A healthy twist on pasta. - Rice: White or brown rice works great. - Salad: A light garden salad adds freshness. - Garlic Bread: Perfect for dipping into sauce. These sides enhance the meal and add color. Yes, you can! Preparing meatballs ahead saves time. Make them and store in the fridge for up to 2 days. You can also freeze them for up to 3 months. Just shape the meatballs and place them on a tray. Freeze until solid, then transfer to a bag. When ready to cook, thaw overnight in the fridge. This way, you can enjoy a quick lunch any day. Check the internal temperature with a meat thermometer. The meatballs should reach 165°F (75°C) to be safe to eat. They should be golden brown on the outside. If you cut one open, it should not be pink inside. This ensures they are juicy and cooked right. You now have the tools to make tasty garlic herb chicken meatballs. We covered the key ingredients and their swaps. You learned step-by-step how to prepare, shape, and cook the meatballs. Tips helped you achieve the right texture and flavor, while variations offer fun twists. Finally, you know how to store and reheat them safely. Dive into this recipe, get creative, and enjoy every bite! Your kitchen adventure awaits!$

Garlic Herb Chicken Meatballs

Delicious and tender chicken meatballs infused with garlic and fresh herbs.

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Prep Time 15

Cook Time 10

Total Time 25

Course Main Course

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 pound ground chicken
0.25 cup breadcrumbs
0.25 cup grated Parmesan cheese
0.25 cup fresh parsley, finely chopped
2 tablespoons fresh basil, finely chopped
3 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon dried oregano
1 large egg
to taste Salt and freshly ground black pepper
2 tablespoons olive oil (for cooking)
optional Marinara sauce for serving

Instructions

In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, chopped parsley, chopped basil, minced garlic, onion powder, dried oregano, and the egg.
Season the mixture generously with salt and freshly ground black pepper to taste. With clean hands, mix the ingredients together until just combined; take care not to overmix to maintain a tender texture.
Shape the mixture into meatballs approximately 1 inch in diameter and place them on a plate or tray. Set aside.
In a large skillet, heat the olive oil over medium heat until shimmering.
When the oil is hot, add the meatballs in batches to ensure they have enough space to cook evenly. Cook for about 7-10 minutes, turning occasionally, until they are golden brown on all sides.
If necessary, reduce the heat to medium-low to ensure the meatballs cook through thoroughly without burning on the outside. Use a meat thermometer to check that they reach an internal temperature of 165°F (75°C).
If desired, serve the meatballs drizzled with warm marinara sauce or with the sauce served on the side for dipping.

Notes

Arrange the golden-brown meatballs on a serving platter, garnished with a sprinkle of fresh herbs. Serve alongside small bowls of warm marinara sauce for dipping.

Keyword chicken, garlic, herbs, meatballs