QiMeal
Chicken Meatballs
Chicken Meatballs · ready in 25 min · 4 servings · 320 kcal per serving · easy · 9 ingredients
Tender, juicy chicken meatballs seasoned with fresh herbs and savory cheese, pan browned until golden and ready to soak up rich tomato sauce for a comforting pasta meal.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 4
- kcal
- 320
- Difficulty
- easy
Ingredients · 4 servings
- 500 gGround chicken
- 50 gEgg
- 50 gParmesan cheese
- 12 gGarlic
- 8 gOregano, fresh
- 3 gSalt
- 30 gOlive oil
- 50 gBreadcrumbs
- 500 gSpaghetti sauce (optional)
Equipment
stovetop, mixing bowl, plate, skillet, slotted spoon, tongs
Instructions
- Prep ingredients
Gather a mixing bowl, skillet, and slotted spoon, then measure ground chicken, egg, Parmesan cheese, breadcrumbs, garlic, oregano, salt, and olive oil. · 3 min
What to look for: evenly distributed ingredients
- Mix meatball base
Add ground chicken, egg, Parmesan cheese, breadcrumbs, garlic, oregano, and salt to the bowl, then knead gently by hand until evenly combined. · 2 min
What to look for: uniform and slightly sticky
- Shape meatballs
Roll the chicken mixture into evenly sized 2.5 cm meatballs and set them aside on a clean plate. · 5 min
What to look for: smooth, round balls
- Heat oil
Heat olive oil in a large non-stick skillet over medium-high heat until the oil shimmers. · 2 min
What to look for: oil shimmering
- Brown meatballs
Add meatballs to the skillet in batches and cook, turning gently, until browned on all sides and cooked through. · 8 min
When it is done: Chicken reaches an internal temperature of 74°C / 165°F
- Serve meatballs
Lift the cooked meatballs out with a slotted spoon and add them to warm spaghetti sauce or serve as desired. · 1 min
What to look for: meatballs coated in sauce
Nutrition (per serving)
| kcal | 320 |
|---|---|
| Protein | 28 g |
| Carbohydrates | 8 g |
| of which sugars | 1 g |
| Fat | 18 g |
| of which saturated | 5 g |
| Fibre | 1 g |
| Sodium | 620 mg |
Nutri-ScoreB
Allergens
Contains: eggs, milk, gluten
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 3 months
Ingredient substitutions
Ground chicken
- ground turkey: Choose dark meat turkey for juicier meatballs.
Egg
- flax egg: Let mixture rest to improve binding.
Parmesan cheese
- pecorino romano: Reduce added salt due to higher saltiness.
Garlic
- garlic powder: Mix well to avoid clumping.
Oregano
- dried oregano: Rub between fingers to release oils.
Salt
- kosher salt: Adjust by taste.
