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Garlic Parmesan Chicken Meatballs Recipe
Ash Tyrrell

Garlic Parmesan Chicken Meatballs Recipe

I made these garlic parmesan chicken meatballs on a busy weeknight, and I was honestly shocked by how juicy they turned out. I wanted something cheesy and comforting, but I did not want a giant batch for just the two of us. So I scaled it down to twelve little meatballs, and it worked perfectly.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 8 oz ground chicken: Any lean pack works so use half of a standard 16 oz pack.
  • 1/3 cup grated Parmesan cheese: Grate it fresh for the best melt and flavor.
  • 1/4 cup Italian breadcrumbs: They add herby flavor and soak up extra moisture.
  • 2 tbsp mayonnaise: This is my secret for tender meatballs and you will not taste it.
  • 1 tbsp whole milk: It keeps the mixture soft and juicy.
  • 2 tbsp minced shallot: It adds mild sweetness and white onion works too.
  • 1 tbsp minced garlic: Use fresh cloves because jarred garlic tastes dull here.
  • 1 tbsp finely chopped fresh basil: Fresh gives a summery taste but 1 tsp dried basil also works.
  • 1 tsp fresh lemon juice: A little brightness cuts through the cheesy richness.
  • 1/2 tsp kosher salt: Season the meat evenly without making it too salty.
  • 1/4 tsp freshly cracked black pepper: Fresh pepper gives a gentle kick.

Method
 

  1. Start by mincing the shallot and garlic and chopping the basil. Grate the Parmesan fresh if you can. Having everything ready makes mixing quick and keeps the meat cold.
  2. Add the ground chicken, Parmesan, breadcrumbs, shallot, mayonnaise, milk, garlic, basil, lemon juice, salt, and pepper to a large bowl. Use your hands to gently combine everything. Stop as soon as it comes together, because too much mixing makes dense meatballs.
  3. Heat your oven to 375°F. Line a rimmed baking sheet with parchment paper. I use a quarter sheet pan, and it fits twelve meatballs with a little space between them.
  4. Use a 2 tablespoon cookie scoop to portion each meatball. Roll each one lightly between damp hands to smooth the surface. Place them on the pan with a little room between each one.
  5. Bake the meatballs for 15 to 17 minutes until they are golden brown and cooked through. Every oven runs a bit different, so check the first batch early. The meatballs should feel firm and look lightly browned.
  6. For crispy tops, move the pan under the broiler on low for 3 to 4 minutes. Stay close and watch them, because cheese browns fast. This quick step gives the meatballs their golden, crunchy outside.
  7. Let the meatballs rest for about five minutes before serving. They are soft when they come out, and resting helps them firm up. Then serve them with pasta, risotto, or your favorite side.

Notes

  • I always use damp hands to roll the meatballs, because the mixture stops sticking right away.
  • I never overmix. A gentle hand keeps the texture light instead of rubbery.
  • If my ground chicken feels very wet, I add one extra tablespoon of breadcrumbs.
  • I do not skip the broiler step, because it gives me the crispy, golden tops I love.
  • I grate my Parmesan fresh when I can, since it melts into the meat much better.
  • I use a cookie scoop so every meatball cooks at the same speed