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- 1 lb ground chicken - 1/4 cup breadcrumbs - 1 large egg - 2 cloves garlic, minced - 1/4 cup grated parmesan cheese - 1/4 cup fresh parsley, chopped - 1 tablespoon fresh thyme, chopped - 1 teaspoon dried oregano - 1/4 teaspoon salt - 1/4 teaspoon black pepper - 1/2 teaspoon red pepper flakes (optional) - 2 tablespoons olive oil for frying - Marinara sauce for serving Gathering the right ingredients is the first step to making garlic herb chicken meatballs. I love using ground chicken because it is lean and flavorful. You will need one pound. The binder for meatballs helps hold them together. Here, we use a quarter cup of breadcrumbs and one large egg. Next, we add flavor. I always use two cloves of minced garlic. It brings a great taste. A quarter cup of grated parmesan cheese adds richness. Fresh parsley gives a nice pop of color and flavor, so don’t skip it! Now for the herbs and spices. I use one tablespoon of fresh thyme. Thyme adds depth to each bite. One teaspoon of dried oregano gives a warm taste. A quarter teaspoon of salt and black pepper balances everything. If you like a bit of heat, add half a teaspoon of red pepper flakes. You will need olive oil for frying. Two tablespoons is perfect. It helps create a crispy outside while keeping the meatballs tender inside. Lastly, serve your meatballs with marinara sauce. It adds a lovely tang and is perfect for dipping. Enjoy these meatballs as a meal or a snack! - In a large bowl, combine 1 lb ground chicken, 1/4 cup breadcrumbs, and 1 large egg. - Add 1/4 cup grated parmesan cheese, 2 cloves minced garlic, 1/4 cup chopped parsley, 1 tablespoon chopped thyme, and 1 teaspoon dried oregano. - Sprinkle in 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon red pepper flakes if you like some heat. - Mix everything with your hands until well combined, but don’t overmix. This helps keep the meatballs tender. - Preheat a large skillet over medium heat and add 2 tablespoons of olive oil. - While the skillet heats, form the mixture into balls about 1 inch wide. - Once the oil is hot, add the meatballs to the skillet. Make sure not to overcrowd them. Cook in batches if needed. - Cook the meatballs for 5-7 minutes. Turn them occasionally until they are golden brown and cooked through. Check that the internal temperature reaches 165°F. - Once cooked, remove the meatballs from the skillet and place them on a towel-lined plate. This will help drain any excess oil. - Enjoy them warm! Serve with marinara sauce for dipping, or pour it over pasta for a delicious meal. To make tender meatballs, avoid overmixing the chicken mixture. When you mix everything, just combine until it’s all wet. This helps keep them soft. You can also use a food scale to measure each meatball. This way, they all cook evenly and look nice on the plate. Use fresh herbs when you can. They add bright flavor that dried herbs don’t match. If you don’t have fresh herbs, dried ones work too. You can also add spices like paprika or cumin for a twist. Just start with a small amount so it doesn’t overpower the chicken. You can skillet fry or bake your meatballs. Skillet frying gives a nice crispy outside. If you choose to bake, place them on a lined baking sheet. For a crisp exterior, preheat the skillet with olive oil. Cook in batches so the meatballs have room to brown. This makes them golden and delicious! {{image_2}} You can switch the ground chicken for turkey or beef. Turkey meatballs are leaner and still tasty. Beef adds a rich flavor, but it has more fat. For a veggie option, use chickpeas or lentils. These add protein and fiber. Just mash them up and mix with your herbs and spices. Feel free to play with herbs! You can add basil or cilantro for a fresh twist. If you want a zesty kick, try incorporating lemon zest. It brightens up the meatballs and adds a nice punch. Experimenting with flavors makes cooking fun! You can serve your meatballs with many sauces. Pesto or alfredo can add a creamy touch. Marinara is classic and always a hit. As for serving ideas, try them on a salad for a light meal. You could also put them in a sub for a delicious sandwich. They pair well with rice too! This gives you plenty of options to enjoy your garlic herb chicken meatballs. To store leftovers in the fridge, let the meatballs cool first. Place them in an airtight container. This helps keep them fresh. You can store them for up to three days. I recommend using glass or BPA-free plastic containers. These materials keep the flavors intact. To freeze meatballs, first, cool them completely. Arrange the meatballs in a single layer on a baking sheet. This prevents them from sticking together. Freeze them for about two hours. After that, place them in a freezer-safe bag. Remove as much air as possible. You can store them for up to three months. For thawing, move the meatballs to the fridge overnight. If you're in a hurry, use a microwave. Reheat them on low power to keep them moist. To reheat, the best method is the oven. Preheat to 350°F. Place the meatballs on a baking tray and cover with foil. Bake for about 15 minutes. This keeps them warm and tender. You can also use the stovetop. Heat a skillet over medium heat. Add a splash of sauce and meatballs. Stir gently until they are hot. When reheating, serve with fresh marinara sauce or over pasta. A sprinkle of cheese adds a nice touch too. Enjoy your meal! You can serve garlic herb chicken meatballs with many tasty sides. Here are some great options: - Spaghetti with marinara sauce - Garlic bread for a crunchy bite - A fresh green salad for crunch - Roasted vegetables for color and flavor - Rice or quinoa for a hearty touch These sides pair well with the meatballs and make a complete meal. Yes, you can use frozen chicken. However, fresh chicken gives the best taste. If you use frozen chicken, make sure to thaw it first. Always check the label to ensure it's safe for cooking. You can thaw chicken in the fridge overnight or use the microwave's defrost setting. To check if meatballs are done, use a meat thermometer. The internal temperature should reach 165°F. If you don't have a thermometer, cut one meatball in half. The meat should be fully cooked and no longer pink inside. Yes, you can make meatballs ahead of time! Here are some tips: - Prepare the meatball mixture and shape them into balls. - Store them in the fridge for up to two days before cooking. - You can also freeze uncooked meatballs for up to three months. - To freeze, lay them on a baking sheet, freeze until firm, then transfer to a bag. - When ready, cook them straight from the freezer; just add a few extra minutes to the cooking time. This blog post detailed how to make delicious garlic herb chicken meatballs. You learned about key ingredients, from ground chicken to fresh herbs. Following the step-by-step guide, you can create tender meatballs with ease. Remember, consistency matters, so avoid overmixing. Explore variations for flavor and texture. Store leftovers properly to enjoy later. With these tips, you can impress anyone at your table with tasty meatballs. Cooking can be simple and fun! I hope you feel ready to make your own. Enjoy your cooking journey!

Garlic Herb Chicken Meatballs

Savor the deliciousness of garlic herb chicken meatballs with this simple and mouthwatering recipe! Made with ground chicken, fresh herbs, and perfect seasonings, these meatballs are easy to prepare and great for any meal. Ready in just 30 minutes, you can serve them with marinara sauce for a fantastic dinner. Click through to explore the full recipe and elevate your weeknight cooking!
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Ingredients
  

1 lb ground chicken

1/4 cup breadcrumbs

1/4 cup grated parmesan cheese

2 cloves garlic, minced

1/4 cup fresh parsley, chopped

1 tablespoon fresh thyme, chopped

1 teaspoon dried oregano

1 large egg

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon red pepper flakes (optional)

2 tablespoons olive oil for frying

Marinara sauce for serving

Instructions
 

In a large mixing bowl, combine the ground chicken, breadcrumbs, grated parmesan, minced garlic, parsley, thyme, oregano, egg, salt, black pepper, and red pepper flakes (if using).

    Mix the ingredients together with your hands until everything is well incorporated; be careful not to overmix.

      Preheat a large skillet over medium heat and add the olive oil.

        While the skillet is heating up, form the chicken mixture into meatballs, about 1 inch in diameter.

          Once the oil is hot, add the meatballs to the skillet, making sure they are not overcrowded. Cook in batches if necessary.

            Cook the meatballs for about 5-7 minutes, turning occasionally, until they are golden brown on all sides and cooked through (internal temperature should reach 165°F).

              Remove the meatballs from the skillet and place them on a paper towel-lined plate to drain any excess oil.

                Serve the meatballs warm with marinara sauce on the side for dipping or draping over spaghetti, if desired.

                  Prep Time: 15 mins | Total Time: 30 mins | Servings: 4