These golden-brown, PAN-SEARED CHICKEN MEATBALLS are crispy on the outside, tender inside, and pack a flavor punch that’ll make you forget all about their beefy cousins. Trust me – the secret splash of fish sauce in these 30-minute wonders will have everyone begging for seconds.
Chicken meatballs have become a staple in our kitchen, especially after a string of indulgent meals when we’re craving something lighter but still satisfying. My wife and I love making this recipe on busy weeknights because it’s quick, easy, and packed with flavor. It’s one of those dishes that strikes the perfect balance between being healthy and feeling like a treat, which is exactly what we need when we’re trying to get back on track.
What we love most about these chicken meatballs is how versatile they are. Sometimes we’ll serve them over a bed of cauliflower rice or quinoa for a low-carb dinner, and other times we’ll pair them with pasta and marinara for a comforting meal. The combination of fresh herbs, parmesan, and a touch of fish sauce creates meatballs that are tender, flavorful, and anything but boring. Plus, they’re packed with protein and far leaner than traditional beef or pork meatballs, so we always feel good about eating them.
The best part? They’re incredibly meal-prep friendly. We’ll often double the recipe, freezing half the batch for a quick and easy meal later in the week. Reheating them is a breeze, and they taste just as good the second time around. It’s a lifesaver on those nights when cooking from scratch feels like too much effort.
This recipe has become a go-to not just because it’s delicious, but because it fits so seamlessly into our busy lives. Whether we’re enjoying them fresh out of the pan or reheating them for lunch the next day, these chicken meatballs never fail to hit the spot. I hope they become as much of a weeknight hero in your kitchen as they are in ours!
IN THIS RECIPE...
What do I need to make this recipe?
- GROUND CHICKEN: The base of the meatballs, ground chicken is lean and versatile, making these meatballs lighter than their beef or pork counterparts. Opt for ground chicken with a bit of fat to ensure your meatballs stay juicy and tender.
- PLAIN BREADCRUMBS: Breadcrumbs help bind the meatballs together while keeping them soft and moist. If you don’t have plain breadcrumbs, panko or crushed crackers are excellent substitutes.
- GARLIC: Freshly minced or crushed garlic adds an aromatic depth that elevates the overall flavor. You can use garlic paste as a substitute for convenience.
- CRUSHED RED PEPPER: A touch of heat from crushed red pepper brings just the right amount of spice. Feel free to adjust the amount or leave it out if you prefer a milder flavor.
- ONION: Finely diced onion adds a slight crunch and sweetness to the meatballs. Yellow or sweet onions work best, but you can substitute shallots for a milder taste.
- PARSLEY: Fresh parsley provides a bright, herby note that complements the savory chicken. It also adds a pop of color to the mix—perfect for presentation.
- FISH SAUCE OR SOY SAUCE (OPTIONAL): These optional ingredients add a subtle umami flavor, making the meatballs extra savory and well-rounded. To me, this is the key ingredient to these meatballs!
- PARMESAN CHEESE: Grated parmesan adds a salty, nutty richness that takes these meatballs to the next level. It also helps to bind the mixture and enhances the golden crust when cooked.
- EGG: The lightly whisked egg acts as a binder, ensuring the meatballs hold their shape while staying moist and tender. If you’re out of eggs, a tablespoon of mayonnaise or yogurt can work as a substitute.
- NEUTRAL OIL: Neutral oil, like vegetable, canola, or sunflower oil, is ideal for cooking these meatballs as it allows their flavor to shine. The oil also helps achieve that perfectly golden, crispy exterior.
- KOSHER SALT & BLACK PEPPER: Adjust the amounts to taste, especially since we are using additional salty ingredients like parmesan or soy sauce.
Step-By-Step Instructions
1. Whisk the Seasonings
In a large bowl, whisk together the kosher salt, black pepper, garlic, crushed red pepper, onion, parsley, fish sauce (if using), and egg. Mixing these ingredients first ensures the seasonings are evenly distributed before adding the chicken and other ingredients.
2. Mix in the Chicken and Dry Ingredients
Add the ground chicken, breadcrumbs, and parmesan cheese to the bowl. Using clean hands or a large spoon, gently mix everything together until just combined. Overmixing can make the meatballs dense, so stop as soon as the ingredients are evenly incorporated.
Pro Tip: To check the seasoning, take a teaspoon of the mixture and microwave it for about 20 seconds. Taste and adjust the salt, pepper, or other spices if needed before forming the meatballs.
3. Form the Meatballs
Run your hands under cold water or spray them with cooking spray to prevent the mixture from sticking. Roll the mixture into meatballs about 1.5 inches in diameter. Aim for uniform size so they cook evenly. Place the meatballs on a plate or baking sheet as you go.
4. Heat the Oil
Heat 3 tablespoons of neutral oil in a large, non-stick skillet over medium heat. Once the oil is shimmering but not smoking, it’s ready for the meatballs. Properly heated oil ensures a crisp, golden crust without the meatballs absorbing too much oil.
5. Cook the Meatballs
Carefully place the meatballs in the skillet, leaving some space between each one. Avoid overcrowding the pan, as this can lower the temperature and cause uneven cooking. Let the meatballs cook undisturbed for 5 minutes to develop a deep brown crust. Flip them gently using tongs or a spatula and cook for an additional 5 minutes, or until the internal temperature reaches 165°F.
Pro Tip: If your meatballs aren’t cooking evenly, lower the heat slightly and cover the pan with a lid for the last couple of minutes to trap heat and ensure they cook through.
6. Serve and Enjoy
Transfer the cooked meatballs to a paper towel-lined plate to drain any excess oil. Garnish with extra parsley or parmesan for a finishing touch.
Serving Suggestions
These versatile chicken meatballs can be served in a variety of ways to suit any meal or occasion:
- WITH PASTA: Toss the meatballs in marinara, Alfredo, or pesto sauce and serve over your favorite pasta for a classic dinner option.
- IN A SANDWICH: Use them as the star of a meatball sub, paired with melted cheese and a rich tomato sauce.
- AS AN APPETIZER: Serve the meatballs with toothpicks and a dipping sauce like marinara, tzatziki, spicy aioli, or yellow squash puree for a crowd-pleasing snack.
- IN A GRAIN BOWL: Pair them with rice, quinoa, or couscous, along with roasted vegetables and a drizzle of tahini or yogurt sauce for a healthy, balanced meal.
- WITH A SOUP OR BROTH: Add them to a bowl of chicken or vegetable soup to make it heartier and more satisfying.
Storage & Reheating
Storage
Chicken meatballs are great for meal prep because they store and reheat beautifully. Here’s how to keep them fresh and make the most of your leftovers:
- REFRIGERATION: Place the cooked meatballs in an airtight container and store them in the fridge for up to 4 days. Let them cool completely before sealing to avoid excess moisture buildup.
- FREEZING: Arrange them in a single layer in a freezer-safe bag or container and freeze until solid. They’ll keep for up to 3 months and can be reheated directly from frozen or thawed in the fridge overnight.
Reheating Tips
Reheating chicken meatballs while keeping them juicy is easy with these methods:
- STOVETOP: Heat them in a skillet with a splash of water or sauce over medium-low heat. Cover the pan to help retain moisture.
- OVEN: Place the meatballs on a baking sheet, cover with foil, and reheat at 350°F for about 10-15 minutes.
- MICROWAVE: For quick reheating, place the meatballs in a microwave-safe dish with a damp paper towel on top to prevent them from drying out. Heat in 30-second intervals until warmed through.
Related Recipes
Pan-Seared Chicken Meatballs
Ingredients
- 1 pound ground chicken
- ½ cup plain breadcrumbs
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 garlic cloves minced or crushed
- ½ teaspoon crushed red pepper
- ¼ onion finely diced
- ¼ cup parsley finely chopped
- 1 teaspoon fish sauce or soy sauce optional
- ¼ cup parmesan cheese grated
- 1 egg lightly whisked
- 3 tablespoons neutral oil
Instructions
- To begin, whisk together the salt, pepper, garlic, crushed red pepper, onion, parsley, fish sauce, and egg.1 teaspoon kosher salt, ¼ teaspoon black pepper, 3 garlic cloves, ½ teaspoon crushed red pepper, ¼ onion, ¼ cup parsley, 1 teaspoon fish sauce or soy sauce, 1 egg
- Add the chicken, bread crumbs, and parmesan and mix well to combine.Tip: Take about 1 teaspoon of your meatball mixture and microwave it on high for 20 seconds. This allows you to taste your meatballs for seasoning before it’s too late! Taste and adjust for seasoning to your preference.1 pound ground chicken, ½ cup plain breadcrumbs, ¼ cup parmesan cheese
- Heat oil in a large, non-stick skillet over medium heat. Once the oil is shimmering, using wet hands, roll your mixture into meatballs about 1.5” large and carefully place in the preheated pan.Tip: Run your hands under cold water before forming the meatballs. It will prevent the ground meat from sticking to your hands. You can also try spraying your hands with cooking spray!3 tablespoons neutral oil
- Allow the meatballs to cook, undisturbed for 5 minutes until a deep brown crust has formed on the bottom. Carefully, flip the meatballs to the other side and cook for an additional 5 minutes, until the meatballs are cooked through.
- Enjoy as a snack or serve with your favorite pasta and sauce and enjoy!