chicken meatballs
Chicken meatballs is one of those dishes that I crave quiet often. They are so versatile, easy to make, freezer friendly and a real crowd pleaser. Usually I make a bigger batch than I actually need for one meal and freeze the rest for later… And often they get all eaten before I had a chance to freeze them. I love to fill small French baguettes or panini rolls with them by adding some grilled halloumi cheese, some fresh sliced tomatoes, some fresh rocket and some basil pesto. Sometimes I make a lemony sauce and add the meatballs to the sauce and serve the dish with rice or mashed potatoes. Or you add them to your favourite tomato sauce and serve them with pasta. They ideal to take along on a picnic or as a little protein snack during lunch break.
Ingredients
- 500 g ground chicken
- 1 onion, peeled, chopped in a food processor or grated by hand
- 1 garlic clove, peeled, minced
- 60 g panko breadcrumbs or sourdough breadcrumbs
- 1 1/2 tsp Italian herbs, dried
- 1 1/2 tsp salt
- black pepper to taste
- 50 g freshly grated parmesan or pecorino
- 1 large egg
Instructions
- Preheat your oven to 200 degrees C.
- I put the onion in my food processor to process it almost to a pulp. You can grate the onion as well.
- Add the ground chicken, garlic, panko breadcrumbs, Italian herbs, salt, pepper, parmesan and egg. Pulse in the food processor until just combined. If you don't use the food processor combine everything by hand or with a spatula.
- Now form little meatballs by hand or with a small ice cream scoop (not the regular size one).
- Put the meatballs on a baking tray lined with baking paper. Spray them with a little bit of cooking spray so they can brown nicely.
- Bake them for 15 to 20 minutes (depending on the size of your meatballs).
- If you don't want to turn your oven on, you can fry them in a non-stick pan in a little bit of olive oil until they done (usually around 10 minutes).
- Serve them on their own or have a look at the serving ideas at the top.