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To make garlic herb chicken meatballs, gather these simple ingredients: - 1 lb (450g) ground chicken - 3 cloves garlic, minced - 1/4 cup fresh parsley, chopped - 1/4 cup fresh basil, chopped - 1/4 cup grated Parmesan cheese - 1/4 cup breadcrumbs - 1 large egg - 1 teaspoon onion powder - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon red pepper flakes (optional for spice) - 2 tablespoons olive oil (for frying) - Marinara sauce (for serving) Each serving of garlic herb chicken meatballs is packed with nutrients. Here’s a quick look at the key nutritional facts per serving: - Calories: Approximately 300 - Protein: 20g - Fat: 15g - Carbohydrates: 20g - Fiber: 1g - Sodium: 600mg These meatballs provide a good balance of protein and healthy fats, making them a great option for any meal. Using fresh ingredients makes a big difference in flavor. Here are some tips to keep in mind: - Choose fresh herbs: Fresh parsley and basil add bright flavors. Look for vibrant, green leaves. - Use fresh garlic: Fresh garlic clove has a strong taste. Avoid pre-minced garlic for the best flavor. - Select quality chicken: Fresh ground chicken results in juicy meatballs. Check for a good color and smell. - Grate your cheese: Freshly grated Parmesan melts better than pre-packaged cheese. It adds more flavor and creaminess. These small steps will help you create delicious garlic herb chicken meatballs that shine with flavor. {{ingredient_image_1}} Start with a large bowl. Add 1 pound of ground chicken. Then, add 3 cloves of minced garlic. Next, toss in 1/4 cup of chopped parsley and 1/4 cup of chopped basil. These herbs give your meatballs fresh flavor. Now, add 1/4 cup of grated Parmesan cheese and 1/4 cup of breadcrumbs for texture. Crack in 1 large egg to bind it all together. Sprinkle in 1 teaspoon of onion powder, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and optional red pepper flakes for spice. Mix everything gently until just combined. Be careful not to overmix; this keeps your meatballs tender. Heat a large skillet over medium heat. Add 2 tablespoons of olive oil and let it warm up. While the oil heats, shape your mixture into meatballs. Aim for about 1 to 1.5 inches in size. Once the oil is hot, place the meatballs in the skillet. Make sure to keep them in a single layer to cook evenly. Cook for about 4 to 5 minutes on each side. You want them golden brown and fully cooked. Check for an internal temperature of 165°F (75°C) to ensure they are safe to eat. If you want extra flavor, you can simmer the cooked meatballs in marinara sauce. Just pour the sauce over the meatballs in the skillet. Let them simmer for 5 to 10 minutes. This adds moisture and richness to your dish. You can serve these meatballs with pasta or as a tasty appetizer with toothpicks. Enjoy your flavorful garlic herb chicken meatballs! To make your meatballs packed with flavor, use fresh herbs like parsley and basil. Fresh herbs add a bright taste that dried herbs can't match. Mince the garlic well; this releases more flavor. Make sure to mix the ingredients gently. Overmixing makes the meatballs tough. If you want a little heat, add red pepper flakes. A common mistake is overcrowding the pan when cooking. This causes steam instead of browning. Always cook in a single layer and leave space between each meatball. Another mistake is skipping the egg. The egg helps bind the meatballs together. If you forget, your meatballs may fall apart. Cook your meatballs for about 4-5 minutes on each side. This gives them a nice golden color. Use a meat thermometer to check for doneness. The inside should reach 165°F (75°C). If you want even more flavor, simmer them in marinara sauce for 5-10 minutes after cooking. This step helps keep them juicy and adds extra taste. Pro Tips Use Chilled Ingredients: Make sure your ground chicken and egg are chilled. This helps the meatballs hold their shape better while cooking. Don't Overmix: Mix the ingredients just until combined. Overmixing can lead to tough meatballs, so handle the mixture gently. Test for Seasoning: Before cooking all the meatballs, pan-fry a small patty to check the seasoning. Adjust if needed! Let Them Rest: After cooking, let the meatballs rest for a few minutes before serving. This helps them retain their juices and flavor. {{image_2}} You can change the herbs in your meatballs. Try using thyme or oregano for a new taste. Fresh herbs provide more flavor than dried ones. You could also add a pinch of smoked paprika for a nice twist. Experimenting with these herbs can make your dish unique. If you prefer a different meat, you can use ground turkey or pork. Both options work well and still taste great. Just keep the same seasonings for the best flavor. If you want leaner meatballs, turkey is the best choice. Ground pork offers a richer taste, which some might enjoy. To make a vegetarian version, use lentils or chickpeas. Mash them up and mix with the same herbs and spices. You can also use plant-based ground meat for a vegan option. Just ensure it has the right texture and flavor. Adding some grated carrots or zucchini can boost the nutrition too. After you enjoy your garlic herb chicken meatballs, store any leftovers in an airtight container. Make sure to let them cool to room temperature first. This keeps the meatballs fresh and tasty. They will last in the fridge for up to three days. When you want to eat them again, just take them out of the fridge. If you want to keep your meatballs longer, freezing is a great option. Place the cooled meatballs in a single layer on a baking sheet. Freeze them for about one hour. Once they are firm, transfer them to a freezer-safe bag. Be sure to remove as much air as you can. They can stay in the freezer for up to three months. When you’re ready to use them, just thaw overnight in the fridge. Reheating meatballs is simple. You can use the microwave, oven, or stovetop. For the microwave, heat them in short intervals until warm. If using the oven, preheat it to 350°F (175°C) and bake for about 15 minutes. On the stovetop, simmer them in marinara sauce for added flavor. This way, your meatballs stay moist and delicious. You can tell the meatballs are done by checking their color and texture. They should be golden brown on the outside. Use a meat thermometer to check the inside. The meatballs need to reach 165°F (75°C) to be safe to eat. If you don’t have a thermometer, cut one in half. It should not be pink and should look cooked through. Yes, you can make the meatballs ahead of time. Form them and place them on a tray. Cover the tray with plastic wrap and refrigerate for up to 24 hours. You can also freeze them before cooking. Place them in a single layer on a baking sheet. Once frozen, transfer them to a bag. Thaw them in the fridge before cooking. Garlic herb chicken meatballs pair well with many sides. Here are some ideas: - Cooked pasta with marinara sauce - A fresh green salad - Garlic bread - Steamed vegetables - Rice or quinoa These sides add balance and make your meal more filling. Enjoy mixing and matching! We explored the key ingredients and tips for making the best chicken meatballs. You learned how to mix, cook, and simmer them for great taste. I shared ways to avoid common mistakes and ensure perfect flavor. Plus, I provided fun variations and smart storage tips. With these steps and tricks, you can create delicious meatballs that impress everyone. Happy cooking!

Garlic Herb Chicken Meatballs

Delicious and flavorful chicken meatballs infused with garlic and fresh herbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course/Appetizer
Cuisine Italian
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 lb ground chicken
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs
  • 1 large egg
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes (optional for spice)
  • 2 tablespoons olive oil (for frying)
  • to taste Marinara sauce (for serving)

Instructions
 

  • In a large mixing bowl, combine the ground chicken, minced garlic, chopped parsley, basil, grated Parmesan cheese, breadcrumbs, egg, onion powder, salt, black pepper, and red pepper flakes (if using).
  • Mix everything together until just combined; do not overmix.
  • Preheat a large skillet over medium heat and add the olive oil.
  • While the skillet heats, shape the chicken mixture into meatballs, about 1 to 1.5 inches in diameter.
  • Once the oil is hot, place the meatballs in the skillet in a single layer, making sure not to overcrowd the pan.
  • Cook the meatballs for about 4-5 minutes on each side, or until golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
  • If desired, simmer the cooked meatballs in marinara sauce for an additional 5-10 minutes to enhance flavor.
  • Serve immediately with marinara sauce over pasta, or as a protein-packed appetizer with toothpicks.

Notes

For extra flavor, simmer the meatballs in marinara sauce before serving.
Keyword appetizer, chicken, garlic, herbs, meatballs