If you haven't tried meatballs made with chicken before, you are in for a treat. This delicious twist on the classic recipe is perfect for people who don't eat red meat, or for someone who just wants a change of pace.
You could use ground chicken breast or ground dark and white meat in this easy recipe for Chicken Meatballs. Just make sure to bake them until the internal temperature reaches 165°F and check that temperature with an accurate food thermometer. I love using these meatballs in Pesto Ravioli with Chicken Meatballs.
Chicken makes a more tender and more mildly flavored meatball. You can use either white meat ground chicken, or choose chicken made with white and dark meat. Ground turkey is also an acceptable substitute for ground chicken in these recipes.
Use these meatballs in place of beef or pork meatballs in any recipe. Do be aware that they are more tender than red meat meatballs, so handle them gently.
- 1 tablespoon butter
- 1/2 cup onion (finely chopped)
- 1 clove garlic (minced)
- 1/3 cup bread crumbs (fine dry)
- 1 egg
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon dried tarragon leaves
- 1 pound ground chicken (or turkey)
Preheat the oven to 350 degrees F.
In a small saucepan, melt the butter over medium heat. Add the onion and garlic; cook and stir until the vegetables are tender, about 5 to 7 minutes. Don't let them brown; you want them to be soft and not at all crisp.
Remove the saucepan from the heat and place the onion mixture in a medium bowl.
Add the bread crumbs, egg, milk, salt, pepper, and tarragon to the onion mixture in the bowl and mix well.
Add the ground chicken; mix everything gently with your hands just until combined. At this point, the mixture should be chilled so the meatballs are easier to shape. Cover and chill in the fridge for 1 to 3 hours.
Then form the mixture into 1-inch meatballs. Place them on a Silpat or parchment paper lined cookie sheet.
Bake the meatballs for 15 to 20 minutes or until the meatballs are thoroughly cooked to 165°F.
Remove the meatballs from the oven; use them in recipes or let cool for 20 minutes to freeze. Chill the meatballs in the refrigerator, then freeze in a single layer on cookie sheets, pack into hard-sided freezer containers, label well with the recipe name, and the date it was prepared, and freeze up to 3 months.
To thaw the chicken meatballs, let the package stand in the refrigerator overnight, or use them in recipes frozen straight from the freezer.