Posted on November 7, 2015

Chicken Meatballs

My Recipes

This is my chicken meatball recipe. It is based on several recipes I learned over the years.  Its amazingly authentic in taste given that this recipe doesn’t use the traditional beef and pork.



Serves: 8

¾ cup day-old crustless bread

¼ cup whole milk

1 ½ cups freshly grated Parmesan cheese, and a little extra for sprinkling at the end

½ large yellow onion, minced

3/4 cup chopped fresh Italian parsley leaves

2 large eggs

5 large garlic cloves, minced

2 teaspoons red pepper flakes

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 lbs ground chicken

2 cups cooked pasta sauce  (Possibly more.  Please see recipe)

1 cup chicken broth (Possibly more.  Please see recipe)

EVOO for cooking meatballs

*** Up to Step 5, you can prep the day before. Cover and refrigerate. You can finish steps 5-7 day of serving**


  1. Put bread in small bowl and pour milk into it and led soak for 10 minutes.
  2. In another bowl, combine the cheese, onion, parsley, eggs, garlic, pepper flakes, salt and pepper. Stir till mixed then add ground chicken and combine well.
  3. After your bread is soaked, add to chicken mixture.  Most recipes like to drain the milk by squeezing out with your hands. I prefer to keep the milk.  It allows for moist meatballs!
  4. With this mixture, create 2 0z balls and roll them in flour
  5. Using a skillet, add 3 or 4 Tbsp olive oil and sauté the meatballs over medium heat in batches for 3-5 minutes each, moving them around till they are slightly brown all over. Make sure not to overcrowd the pan (overcrowding will produce moisture and prevent a nice browning).
  6. Once finished, place the cooked meatballs in a pyrex baking tray (deep enough to hold the meatballs and 2 cups of liquid).
  7. Combine 1 cup of prepared pasta sauce (see recipe) and 1 cup of chicken stock together and stir slightly. Pour this mixture into the pan with the meatballs. The liquid should come up to the meatballs about half way. Add the bay leaves into the tray and bake at 350 degrees for about 45 minutes turning the meatballs once.  (Note: If your baking tray is very large you may need more liquid.  For example, you may combine 2 cups of prepared pasta sauce and 2 cups of broth.  Again, you want to make sure that the meatballs are submerged at least half way in the liquid. Do not drown them!
  8. Remove meatballs from the liquid and transfer to your serving platter. Carefully pour the remaining pasta sauce (NOT the chicken stock mixture from the pan) onto the meatballs and drizzle chopped basil on top and sprinkle with a little Parmesan cheese to finish it off.  Obviously, you may also serve them with pasta for spaghetti and meatballs!

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