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The Chicken Meatball Recipe That Actually Works (No More Dry, Crumbly Balls)

Juicy Chicken Meatballs That Actually Work (No More Dry, Crumbly Meatballs)

These juicy chicken meatballs are tender, flavorful, and incredibly easy to make. With the perfect balance of breadcrumbs, egg, Parmesan, and seasonings, they stay moist and hold together beautifully every time. Bake, pan-fry, or air-fry them for a quick weeknight dinner, meal prep, or appetizer.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 Servings
Course: Light Main Course
Cuisine: American
Ingredients Notes

Ingredients
  

  • 1 lb 450g ground chicken (thigh, or a mix of thigh and breast)
  • 1/2 cup panko breadcrumbs
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic minced
  • 1/4 cup finely grated onion with its juice
  • 2 tablespoons milk
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 2 tablespoons olive oil for frying, if not baking

Notes

  • Don't overmix the meat mixture or the meatballs can become dense.
  • Wet your hands before rolling the meatballs to prevent sticking.
  • Use freshly grated Parmesan for the best flavor.
  • An instant-read thermometer should read 165°F (74°C) in the center.
  • Freeze cooked meatballs for up to 3 months for quick future meals.