Chicken Meatballs, Italian Style
Updated May 2, 2024
- Total Time
- 60 minutes
- Cook Time
- 10 to 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound boneless chicken thighs, cut into one- to two-inch chunks and frozen for about a half-hour
- 1small chunk (about one ounce) not-too-hard Parmesan cheese
- ¼cup fresh parsley leaves
- 1small onion or ½ medium onion, cut into chunks
- 1egg
- Salt
- freshly ground black pepper
- 2tablespoons extra virgin olive oil
- All-purpose flour for dredging
- Lemon wedges
Nutritional analysis per serving (8 servings)
184 calories; 14 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 12 grams protein; 189 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put chicken in freezer while you prepare other ingredients. Put Parmesan, parsley and onion in a food processor and process until everything is finely chopped. Add egg, chicken and a good sprinkle of salt and pepper, and continue to pulse until the chicken is coarsely ground — finer than chopped, but not much. Shape into one-inch meatballs, pressing no more than necessary.
- Step 2
Put the oil in a large skillet over medium heat. One by one, dredge the meatballs in the flour and add to the oil. Cook, turning as necessary, until nicely browned all over, 10 to 15 minutes. Serve hot or at room temperature, with lemon wedges.
Private Notes
Comments
Tasty and easy. I used ground chicken instead of thighs to make it even easier. Served over marinara sauce.
I used chicken breasts and added seasoned breadcrumbs, garlic and basis to the mix. After lightly frying them, I put them in a dutch oven with homemade tomato sauce and cooked them on low heat for an hour. DELICIOUS!
These were the easiest and tastiest meatballs I've ever made! I made a double batch - used them as lunch box finger food for my family. My four year old came home from day camp exclaiming, "MAMA! I LOVED my lunch!" I'm sure they're great with sauce but they certainly don't need any.
Used less onion- half
Take note, these are very messy to make. I added panko to the mix (my usual recipe for ground turkey meatballs) which helped. I would also recommend manually mixing everything together after the food processor step. It helps get a it all more consistent. The flour dredge is critical to keeping their shape. They are good. Next time I would add more herbs and some pepper flakes.
Very tasty. Took other people’s advice and added different herbs and lemon zest. Worri
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