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Garlic Herb Chicken Meatballs Flavorful and Simple Dish

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- 1 pound ground chicken - 1/4 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup fresh parsley, chopped - 2 tablespoons fresh basil, chopped - 3 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon dried oregano - 1 egg - Salt and pepper to taste - 2 tablespoons olive oil (for cooking) The main ingredients in garlic herb chicken meatballs bring lots of flavor. Ground chicken serves as a lean base. The breadcrumbs help bind the meatballs. Parmesan cheese adds a salty kick. Fresh herbs like parsley and basil brighten the dish. Garlic and seasonings, such as onion powder and oregano, add depth. Together, these ingredients create a well-rounded flavor. - Marinara sauce You can serve your meatballs with marinara sauce for extra flavor. This sauce adds a nice touch and keeps things moist. It pairs well with the herbs and cheese in the meatballs. - Mixing bowl - Skillet - Meatball scoop or hands You will need a few tools to make this dish. A mixing bowl helps combine the ingredients easily. A skillet is essential for cooking the meatballs. You can use a meatball scoop for uniform shapes, or just use your hands. Both methods work well in creating delicious meatballs. {{ingredient_image_1}} 1. Start by grabbing a large mixing bowl. 2. Combine the ground chicken, breadcrumbs, grated Parmesan, chopped parsley, chopped basil, and minced garlic in the bowl. 3. Add the onion powder, dried oregano, and egg to the mix. 4. Season with salt and pepper to your taste. 5. Use your hands to mix everything together gently. Be careful not to overmix, as this can make your meatballs tough. 1. Once your mixture is ready, it’s time to shape the meatballs. 2. Take a small amount of the mixture and roll it into a ball. Aim for about 1 inch in diameter. 3. Make sure the meatballs are uniform in size. This helps them cook evenly. 4. Set the formed meatballs aside on a plate while you prepare to cook. 1. Heat a large skillet over medium heat. Add the olive oil and let it warm up. 2. Once the oil is hot, carefully add the meatballs in batches. Avoid overcrowding the pan. 3. Cook the meatballs for about 7-10 minutes. Turn them to brown all sides. 4. Check the doneness by using a meat thermometer. They should reach an internal temperature of 165°F (75°C). 5. If needed, lower the heat to ensure they cook through without burning. 6. Serve the meatballs warm, with marinara sauce if you like. Enjoy! Fresh herbs make a big difference in taste. I always choose fresh parsley and basil. They bring bright notes to the dish. When you chop them, be sure to keep the pieces small. This helps to spread the flavor evenly. Balance your seasonings too. Use salt and pepper wisely. Too much can overpower the herbs. You want a nice blend that highlights the chicken. Control the heat while cooking meatballs. Start with medium heat to get a good sear. If they brown too fast, lower the heat. This way, they cook through without burning. I like to cook them in batches. This prevents overcrowding and helps them brown nicely. Aim for a golden crust on all sides. Use a meat thermometer to check doneness. The internal temperature should reach 165°F (75°C). Presentation matters when serving meatballs. Arrange them on a nice platter. Garnish with extra herbs for color. Serve with small bowls of warm marinara sauce for dipping. You can also sprinkle more Parmesan cheese on top. For sides, consider serving with pasta or a fresh salad. These pair well and complete the meal! Pro Tips Use Fresh Herbs: Fresh herbs provide a vibrant flavor that dried herbs can't match. Whenever possible, opt for fresh parsley and basil to enhance the taste of your meatballs. Don't Overmix: When combining the ingredients, mix just until everything is combined. Overmixing can result in tough meatballs, so be gentle! Cooking Temperature Matters: Ensure your meatballs are cooked to an internal temperature of 165°F (75°C) for safe eating. A meat thermometer can help you check without cutting them open. Serve with Marinara: For an extra touch, serve your meatballs with warm marinara sauce on the side. It adds flavor and moisture, making each bite delightful. {{image_2}} You can switch up the protein in these meatballs. Turkey or beef works great too. If you want a lighter option, try ground turkey. For a richer taste, beef adds depth. Both will have a different flavor but stay tasty. If you're looking for gluten-free options, use gluten-free breadcrumbs. You can find these in most stores. They help bind the meatballs while keeping them safe for gluten-free diets. Want some heat? Red pepper flakes add a nice kick. Just a pinch can spice things up. If you love cheese, add some more Parmesan or even mozzarella for a gooey texture. Fresh herbs like thyme or cilantro can change the flavor profile too. Experiment with what you like! You can bake or fry these meatballs. Baking is easy and less messy. Just place the meatballs on a tray and bake at 400°F (200°C) for about 20 minutes. Frying gives a crispy outer layer. Heat olive oil in a skillet and cook until golden brown. For a hands-off approach, use a slow cooker. After forming the meatballs, place them in the cooker with some marinara sauce. Cook on low for 4-6 hours. This method lets the flavors meld beautifully. To store cooked meatballs, let them cool first. Place them in an airtight container. This keeps the meatballs fresh and safe. You can store them in the fridge for up to three days. It’s best to keep them in one layer if possible. This prevents them from sticking together. For best practices, ensure your fridge is at 40°F (4°C) or lower. This helps keep food safe. Always label your container with the date. This way, you know how long they have been stored. You can freeze both raw and cooked meatballs. For raw meatballs, place them on a baking sheet first. Freeze them until firm, then transfer to a freezer bag. This prevents them from sticking together. Frozen raw meatballs can last up to three months. For cooked meatballs, let them cool, then place them in a freezer bag. Remove as much air as possible to prevent freezer burn. Cooked meatballs also last for about three months in the freezer. To reheat, thaw in the fridge overnight. Then, heat them in the oven or on the stovetop. Ensure they reach an internal temperature of 165°F (75°C) before serving. For the best quality, eat refrigerated meatballs within three days. In the freezer, they remain good for about three months. After this time, they may lose flavor and texture. Signs of spoilage include a sour smell or a change in color. If you notice any of these signs, it’s best to discard the meatballs. Always trust your senses to keep food safe. To check if chicken meatballs are done, use a meat thermometer. The meatballs should reach an internal temperature of 165°F (75°C). This ensures they are safe to eat. Insert the thermometer into the center of a meatball. If it reads 165°F, they are ready. If not, cook them a bit longer. Yes, you can make garlic herb chicken meatballs ahead of time. Prepare the meatball mixture and shape them. Place the meatballs on a baking sheet. Cover them with plastic wrap and store in the fridge for up to 24 hours. You can also freeze them. Place uncooked meatballs in an airtight container. They last up to three months in the freezer. To cook, thaw them overnight in the fridge and then cook as directed. Garlic herb chicken meatballs work well with many sides. Here are some great options: - Spaghetti: Toss them with marinara sauce. - Rice: Serve with a side of fluffy rice. - Salad: A fresh green salad adds a nice touch. - Vegetables: Roasted or steamed veggies complement the meatballs well. These sides enhance the meal and add variety to your plate. You learned how to make tasty garlic herb chicken meatballs. I shared the main and optional ingredients, plus the tools you need. The step-by-step guide helps you mix, shape, and cook meatballs perfectly. Tips for adding flavor and variations let you get creative. Lastly, I covered how to store meatballs for later use. Now, you can enjoy meatballs that taste great and impress your family and friends! Happy cooking!

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Welcome to your new favorite dish: Garlic Herb Chicken Meatballs! If you want a meal that’s both easy and bursting with flavor, you’re in the right place. With simple ingredients like ground chicken, fresh herbs, and garlic, these meatballs come together in no time. Let’s explore how to create this tasty dish that will impress your family and friends. Get ready for a comforting meal everyone will love!

Why I Love This Recipe

  1. Flavorful Ingredients: The combination of garlic, fresh herbs, and Parmesan cheese creates a delicious and aromatic flavor profile that elevates simple meatballs to a gourmet dish.
  2. Healthy Option: Made with lean ground chicken, these meatballs are a healthier alternative to traditional beef or pork meatballs, making them perfect for lighter meals.
  3. Versatile Dish: Whether served as an appetizer, in pasta, or as a main dish with marinara sauce, these meatballs can be enjoyed in numerous ways, satisfying various cravings.
  4. Quick and Easy: With a prep time of just 15 minutes and a total time of 25 minutes, these meatballs are a quick and easy meal solution for busy weeknights.

Ingredients

Main Ingredients

– 1 pound ground chicken

– 1/4 cup breadcrumbs

– 1/4 cup grated Parmesan cheese

– 1/4 cup fresh parsley, chopped

– 2 tablespoons fresh basil, chopped

– 3 cloves garlic, minced

– 1 teaspoon onion powder

– 1 teaspoon dried oregano

– 1 egg

– Salt and pepper to taste

– 2 tablespoons olive oil (for cooking)

The main ingredients in garlic herb chicken meatballs bring lots of flavor. Ground chicken serves as a lean base. The breadcrumbs help bind the meatballs. Parmesan cheese adds a salty kick. Fresh herbs like parsley and basil brighten the dish. Garlic and seasonings, such as onion powder and oregano, add depth. Together, these ingredients create a well-rounded flavor.

Optional Ingredients

– Marinara sauce

You can serve your meatballs with marinara sauce for extra flavor. This sauce adds a nice touch and keeps things moist. It pairs well with the herbs and cheese in the meatballs.

Kitchen Tools Needed

– Mixing bowl

– Skillet

– Meatball scoop or hands

You will need a few tools to make this dish. A mixing bowl helps combine the ingredients easily. A skillet is essential for cooking the meatballs. You can use a meatball scoop for uniform shapes, or just use your hands. Both methods work well in creating delicious meatballs.

Step-by-Step Instructions

Preparation of the Mixture

1. Start by grabbing a large mixing bowl.

2. Combine the ground chicken, breadcrumbs, grated Parmesan, chopped parsley, chopped basil, and minced garlic in the bowl.

3. Add the onion powder, dried oregano, and egg to the mix.

4. Season with salt and pepper to your taste.

5. Use your hands to mix everything together gently. Be careful not to overmix, as this can make your meatballs tough.

Forming the Meatballs

1. Once your mixture is ready, it’s time to shape the meatballs.

2. Take a small amount of the mixture and roll it into a ball. Aim for about 1 inch in diameter.

3. Make sure the meatballs are uniform in size. This helps them cook evenly.

4. Set the formed meatballs aside on a plate while you prepare to cook.

Cooking the Meatballs

1. Heat a large skillet over medium heat. Add the olive oil and let it warm up.

2. Once the oil is hot, carefully add the meatballs in batches. Avoid overcrowding the pan.

3. Cook the meatballs for about 7-10 minutes. Turn them to brown all sides.

4. Check the doneness by using a meat thermometer. They should reach an internal temperature of 165°F (75°C).

5. If needed, lower the heat to ensure they cook through without burning.

6. Serve the meatballs warm, with marinara sauce if you like. Enjoy!

Tips & Tricks

Perfecting the Flavor

Fresh herbs make a big difference in taste. I always choose fresh parsley and basil. They bring bright notes to the dish. When you chop them, be sure to keep the pieces small. This helps to spread the flavor evenly. Balance your seasonings too. Use salt and pepper wisely. Too much can overpower the herbs. You want a nice blend that highlights the chicken.

Cooking Techniques

Control the heat while cooking meatballs. Start with medium heat to get a good sear. If they brown too fast, lower the heat. This way, they cook through without burning. I like to cook them in batches. This prevents overcrowding and helps them brown nicely. Aim for a golden crust on all sides. Use a meat thermometer to check doneness. The internal temperature should reach 165°F (75°C).

Serving Suggestions

Presentation matters when serving meatballs. Arrange them on a nice platter. Garnish with extra herbs for color. Serve with small bowls of warm marinara sauce for dipping. You can also sprinkle more Parmesan cheese on top. For sides, consider serving with pasta or a fresh salad. These pair well and complete the meal!

Pro Tips

  1. Use Fresh Herbs: Fresh herbs provide a vibrant flavor that dried herbs can’t match. Whenever possible, opt for fresh parsley and basil to enhance the taste of your meatballs.
  2. Don’t Overmix: When combining the ingredients, mix just until everything is combined. Overmixing can result in tough meatballs, so be gentle!
  3. Cooking Temperature Matters: Ensure your meatballs are cooked to an internal temperature of 165°F (75°C) for safe eating. A meat thermometer can help you check without cutting them open.
  4. Serve with Marinara: For an extra touch, serve your meatballs with warm marinara sauce on the side. It adds flavor and moisture, making each bite delightful.

Variations

Ingredient Substitutions

You can switch up the protein in these meatballs. Turkey or beef works great too. If you want a lighter option, try ground turkey. For a richer taste, beef adds depth. Both will have a different flavor but stay tasty.

If you’re looking for gluten-free options, use gluten-free breadcrumbs. You can find these in most stores. They help bind the meatballs while keeping them safe for gluten-free diets.

Flavor Additions

Want some heat? Red pepper flakes add a nice kick. Just a pinch can spice things up. If you love cheese, add some more Parmesan or even mozzarella for a gooey texture. Fresh herbs like thyme or cilantro can change the flavor profile too. Experiment with what you like!

Cooking Methods

You can bake or fry these meatballs. Baking is easy and less messy. Just place the meatballs on a tray and bake at 400°F (200°C) for about 20 minutes. Frying gives a crispy outer layer. Heat olive oil in a skillet and cook until golden brown.

For a hands-off approach, use a slow cooker. After forming the meatballs, place them in the cooker with some marinara sauce. Cook on low for 4-6 hours. This method lets the flavors meld beautifully.

Storage Info

Refrigeration Tips

To store cooked meatballs, let them cool first. Place them in an airtight container. This keeps the meatballs fresh and safe. You can store them in the fridge for up to three days. It’s best to keep them in one layer if possible. This prevents them from sticking together.

For best practices, ensure your fridge is at 40°F (4°C) or lower. This helps keep food safe. Always label your container with the date. This way, you know how long they have been stored.

Freezing Instructions

You can freeze both raw and cooked meatballs. For raw meatballs, place them on a baking sheet first. Freeze them until firm, then transfer to a freezer bag. This prevents them from sticking together. Frozen raw meatballs can last up to three months.

For cooked meatballs, let them cool, then place them in a freezer bag. Remove as much air as possible to prevent freezer burn. Cooked meatballs also last for about three months in the freezer.

To reheat, thaw in the fridge overnight. Then, heat them in the oven or on the stovetop. Ensure they reach an internal temperature of 165°F (75°C) before serving.

Shelf Life

For the best quality, eat refrigerated meatballs within three days. In the freezer, they remain good for about three months. After this time, they may lose flavor and texture.

Signs of spoilage include a sour smell or a change in color. If you notice any of these signs, it’s best to discard the meatballs. Always trust your senses to keep food safe.

FAQs

How do I know when chicken meatballs are cooked?

To check if chicken meatballs are done, use a meat thermometer. The meatballs should reach an internal temperature of 165°F (75°C). This ensures they are safe to eat. Insert the thermometer into the center of a meatball. If it reads 165°F, they are ready. If not, cook them a bit longer.

Can I make the meatballs ahead of time?

Yes, you can make garlic herb chicken meatballs ahead of time. Prepare the meatball mixture and shape them. Place the meatballs on a baking sheet. Cover them with plastic wrap and store in the fridge for up to 24 hours. You can also freeze them. Place uncooked meatballs in an airtight container. They last up to three months in the freezer. To cook, thaw them overnight in the fridge and then cook as directed.

What sides pair well with garlic herb chicken meatballs?

Garlic herb chicken meatballs work well with many sides. Here are some great options:

– Spaghetti: Toss them with marinara sauce.

– Rice: Serve with a side of fluffy rice.

– Salad: A fresh green salad adds a nice touch.

– Vegetables: Roasted or steamed veggies complement the meatballs well.

These sides enhance the meal and add variety to your plate.

You learned how to make tasty garlic herb chicken meatballs. I shared the main and optional ingredients, plus the tools you need. The step-by-step guide helps you mix, shape, and cook meatballs perfectly. Tips for adding flavor and variations let you get creative. Lastly, I covered how to store meatballs for later use.

Now, you can enjoy meatballs that taste great and impress your family and friends! Happy cookin

- 1 pound ground chicken - 1/4 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup fresh parsley, chopped - 2 tablespoons fresh basil, chopped - 3 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon dried oregano - 1 egg - Salt and pepper to taste - 2 tablespoons olive oil (for cooking) The main ingredients in garlic herb chicken meatballs bring lots of flavor. Ground chicken serves as a lean base. The breadcrumbs help bind the meatballs. Parmesan cheese adds a salty kick. Fresh herbs like parsley and basil brighten the dish. Garlic and seasonings, such as onion powder and oregano, add depth. Together, these ingredients create a well-rounded flavor. - Marinara sauce You can serve your meatballs with marinara sauce for extra flavor. This sauce adds a nice touch and keeps things moist. It pairs well with the herbs and cheese in the meatballs. - Mixing bowl - Skillet - Meatball scoop or hands You will need a few tools to make this dish. A mixing bowl helps combine the ingredients easily. A skillet is essential for cooking the meatballs. You can use a meatball scoop for uniform shapes, or just use your hands. Both methods work well in creating delicious meatballs. {{ingredient_image_1}} 1. Start by grabbing a large mixing bowl. 2. Combine the ground chicken, breadcrumbs, grated Parmesan, chopped parsley, chopped basil, and minced garlic in the bowl. 3. Add the onion powder, dried oregano, and egg to the mix. 4. Season with salt and pepper to your taste. 5. Use your hands to mix everything together gently. Be careful not to overmix, as this can make your meatballs tough. 1. Once your mixture is ready, it’s time to shape the meatballs. 2. Take a small amount of the mixture and roll it into a ball. Aim for about 1 inch in diameter. 3. Make sure the meatballs are uniform in size. This helps them cook evenly. 4. Set the formed meatballs aside on a plate while you prepare to cook. 1. Heat a large skillet over medium heat. Add the olive oil and let it warm up. 2. Once the oil is hot, carefully add the meatballs in batches. Avoid overcrowding the pan. 3. Cook the meatballs for about 7-10 minutes. Turn them to brown all sides. 4. Check the doneness by using a meat thermometer. They should reach an internal temperature of 165°F (75°C). 5. If needed, lower the heat to ensure they cook through without burning. 6. Serve the meatballs warm, with marinara sauce if you like. Enjoy! Fresh herbs make a big difference in taste. I always choose fresh parsley and basil. They bring bright notes to the dish. When you chop them, be sure to keep the pieces small. This helps to spread the flavor evenly. Balance your seasonings too. Use salt and pepper wisely. Too much can overpower the herbs. You want a nice blend that highlights the chicken. Control the heat while cooking meatballs. Start with medium heat to get a good sear. If they brown too fast, lower the heat. This way, they cook through without burning. I like to cook them in batches. This prevents overcrowding and helps them brown nicely. Aim for a golden crust on all sides. Use a meat thermometer to check doneness. The internal temperature should reach 165°F (75°C). Presentation matters when serving meatballs. Arrange them on a nice platter. Garnish with extra herbs for color. Serve with small bowls of warm marinara sauce for dipping. You can also sprinkle more Parmesan cheese on top. For sides, consider serving with pasta or a fresh salad. These pair well and complete the meal! Pro Tips Use Fresh Herbs: Fresh herbs provide a vibrant flavor that dried herbs can't match. Whenever possible, opt for fresh parsley and basil to enhance the taste of your meatballs. Don't Overmix: When combining the ingredients, mix just until everything is combined. Overmixing can result in tough meatballs, so be gentle! Cooking Temperature Matters: Ensure your meatballs are cooked to an internal temperature of 165°F (75°C) for safe eating. A meat thermometer can help you check without cutting them open. Serve with Marinara: For an extra touch, serve your meatballs with warm marinara sauce on the side. It adds flavor and moisture, making each bite delightful. {{image_2}} You can switch up the protein in these meatballs. Turkey or beef works great too. If you want a lighter option, try ground turkey. For a richer taste, beef adds depth. Both will have a different flavor but stay tasty. If you're looking for gluten-free options, use gluten-free breadcrumbs. You can find these in most stores. They help bind the meatballs while keeping them safe for gluten-free diets. Want some heat? Red pepper flakes add a nice kick. Just a pinch can spice things up. If you love cheese, add some more Parmesan or even mozzarella for a gooey texture. Fresh herbs like thyme or cilantro can change the flavor profile too. Experiment with what you like! You can bake or fry these meatballs. Baking is easy and less messy. Just place the meatballs on a tray and bake at 400°F (200°C) for about 20 minutes. Frying gives a crispy outer layer. Heat olive oil in a skillet and cook until golden brown. For a hands-off approach, use a slow cooker. After forming the meatballs, place them in the cooker with some marinara sauce. Cook on low for 4-6 hours. This method lets the flavors meld beautifully. To store cooked meatballs, let them cool first. Place them in an airtight container. This keeps the meatballs fresh and safe. You can store them in the fridge for up to three days. It’s best to keep them in one layer if possible. This prevents them from sticking together. For best practices, ensure your fridge is at 40°F (4°C) or lower. This helps keep food safe. Always label your container with the date. This way, you know how long they have been stored. You can freeze both raw and cooked meatballs. For raw meatballs, place them on a baking sheet first. Freeze them until firm, then transfer to a freezer bag. This prevents them from sticking together. Frozen raw meatballs can last up to three months. For cooked meatballs, let them cool, then place them in a freezer bag. Remove as much air as possible to prevent freezer burn. Cooked meatballs also last for about three months in the freezer. To reheat, thaw in the fridge overnight. Then, heat them in the oven or on the stovetop. Ensure they reach an internal temperature of 165°F (75°C) before serving. For the best quality, eat refrigerated meatballs within three days. In the freezer, they remain good for about three months. After this time, they may lose flavor and texture. Signs of spoilage include a sour smell or a change in color. If you notice any of these signs, it’s best to discard the meatballs. Always trust your senses to keep food safe. To check if chicken meatballs are done, use a meat thermometer. The meatballs should reach an internal temperature of 165°F (75°C). This ensures they are safe to eat. Insert the thermometer into the center of a meatball. If it reads 165°F, they are ready. If not, cook them a bit longer. Yes, you can make garlic herb chicken meatballs ahead of time. Prepare the meatball mixture and shape them. Place the meatballs on a baking sheet. Cover them with plastic wrap and store in the fridge for up to 24 hours. You can also freeze them. Place uncooked meatballs in an airtight container. They last up to three months in the freezer. To cook, thaw them overnight in the fridge and then cook as directed. Garlic herb chicken meatballs work well with many sides. Here are some great options: - Spaghetti: Toss them with marinara sauce. - Rice: Serve with a side of fluffy rice. - Salad: A fresh green salad adds a nice touch. - Vegetables: Roasted or steamed veggies complement the meatballs well. These sides enhance the meal and add variety to your plate. You learned how to make tasty garlic herb chicken meatballs. I shared the main and optional ingredients, plus the tools you need. The step-by-step guide helps you mix, shape, and cook meatballs perfectly. Tips for adding flavor and variations let you get creative. Lastly, I covered how to store meatballs for later use. Now, you can enjoy meatballs that taste great and impress your family and friends! Happy cooking!

Garlic Herb Chicken Meatballs

Delicious and savory chicken meatballs infused with garlic and fresh herbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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, chopped
  • 2 tablespoons fresh basil, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 large egg
  • to taste salt and 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, chopped parsley, chopped basil, minced garlic, onion powder, dried oregano, and the egg.
  • Season with salt and pepper to taste. Mix until all ingredients are well combined, but be careful not to overmix.
  • Using your hands, form the mixture into meatballs about 1 inch in diameter and set aside.
  • In a large skillet, heat the olive oil over medium heat.
  • Once the oil is hot, add the meatballs in batches, making sure not to overcrowd the pan. Cook until golden brown on all sides, about 7-10 minutes total.
  • If needed, you can lower the heat to cook them through without burning the exterior. Make sure the internal temperature reaches 165°F (75°C).
  • If using, serve the meatballs with warm marinara sauce poured over top.

Notes

Arrange the meatballs on a serving platter, garnish with fresh herbs, and serve with small bowls of marinara sauce on the side for dipping. Optionally, sprinkle additional Parmesan cheese on top for added flavor.
Keyword chicken, garlic, herbs, meatballs

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