These chicken meatballs are so good
This is one of those recipes that is great to have on hand for busy days when you do not have much time to cook but still want something homemade and delicious.
We especially love these chicken meatballs because they are:
- ready in about 35 minutes
- juicy and tender on the inside
- beautifully golden on the outside
- made with ground chicken
- perfect for a quick family dinner
- prepared mostly in one pan
- packed with vegetables and different textures
- delicious served with basmati or jasmine rice
- great for making ahead
The flavor is interesting enough for adults, while the dish is still mild and not overly spicy, making it a great addition to a family meal plan.
Top 5 tips and tricks
1. Do not overmix the meatball mixture. Once all the ingredients are added, mix just until everything is combined. Overworking the ground chicken can make the meatballs denser and tougher after cooking.
2. Lightly dampen your hands before shaping. Ground chicken is a little stickier than some other types of ground meat. Slightly wet hands make it much easier to shape the mixture into meatballs. Try to make them roughly the same size so they cook evenly.
3. Make sure the skillet is hot enough. Heat the oil well before adding the chicken meatballs. You want to quickly brown them and create a beautiful golden crust. Avoid moving them constantly. Let them sit for a moment on one side before turning.
4. Finish cooking the meatballs in the sauce. The meatballs do not need to be fully cooked after the initial searing. Once you add the soy sauce and chicken stock, let them finish cooking in the liquid. This helps keep them juicy while allowing them to absorb some of the flavor from the sauce.
5. Do not skip the pan sauce. When serving, spoon some of the sauce from the skillet over the rice along with the meatballs and vegetables. This is where the flavors of the chicken, vegetables, stock, and soy sauce come together. If you prefer more sauce, simply add a little extra chicken stock as needed.
Storing, freezing and make ahead
If you have any chicken meatballs left over, they are easy to store and enjoy later.
In the refrigerator: Transfer the cooled chicken meatballs, together with the sauce and vegetables, to an airtight container. Store in the refrigerator for up to 3 days. Reheat in a skillet over medium heat before serving. If needed, add a tablespoon or two of water or chicken stock, as the sauce will thicken slightly while stored.
In the freezer: Cooked and completely cooled chicken meatballs can also be frozen. Transfer them to a freezer-safe bag or container and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat thoroughly before serving.
Can you make the chicken meatballs ahead of time?
Absolutely. You can prepare the meatball mixture a few hours in advance and keep it covered in the refrigerator. You can also shape the meatballs ahead of time and refrigerate them on a plate or tray until ready to cook. This is especially convenient when you want to get lunch or dinner on the table as quickly as possible later in the day.
You can also freeze the uncooked meatballs. Place them in freezer-safe bags or containers, freeze them, and then cook them fresh when needed. Thaw them in the refrigerator before cooking.
How to make One Pan Chicken Meatballs at home (video)
Check this short video to master making recipe at home.
Next, try this minced meat recipe
METHOD
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prepare the meat
Add the ground chicken to a large bowl. Add the finely chopped spring onion, red onion, and cilantro or parsley. Season with salt and pepper, add the breadcrumbs, and mix well until everything is evenly combined.
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shape the meatballs
With slightly damp hands, shape the mixture into small meatballs, about the size of a walnut. Arrange them on a plate or small baking sheet.
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pan-fry the meatballs
Heat a large skillet over medium-high heat and add the oil. Add the chicken meatballs and cook for about 7–8 minutes, turning occasionally, until evenly golden brown on all sides.
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add the sauce and veggies
Drizzle the meatballs with soy sauce and pour in the chicken stock. Cook for 2–3 minutes. Add the chickpeas, peas, and sliced spring onion greens. Stir and cook for another 5 minutes, until the vegetables are tender, the liquid has reduced slightly, and the meatballs are cooked through in the center.
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serve
Divide the cooked basmati or jasmine rice between plates. Top with the chicken meatballs, vegetables, and a little of the sauce from the pan.
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