For me Classic Chicken Meatballs need to be moist, flavorful and not too dense. In these roasted chicken meatballs I keep the ingredients few, just enough to hold the chicken mixture together, and the herbs and spices of parsley, fennel, and celery salt light. keviniscooking.com
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4.26 from 27 votes

How to Make Classic Chicken Meatballs

For me Classic Chicken Meatballs need to be moist, flavorful and not too dense. In these roasted chicken meatballs I keep the ingredients few, just enough to hold the chicken mixture together, and the herbs and spices of parsley, fennel, and celery salt light.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer, Dinner, Main
Cuisine: American, Italian, Western
Servings: 6
Calories: 302kcal
Author: Kevin

Ingredients

  • 2 lbs ground chicken (See Note 1)
  • 2 eggs
  • 1/2 cup ricotta cheese
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup parsley chopped
  • 1 tbsp celery salt
  • 1 tbsp ground fennel
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions

  • Preheat oven to 450°F. Coat bottom of a 13x9" roasting pan with 2 tablespoons of olive oil, set aside.
  • In a large bowl add the ground chicken, eggs, ricotta, breadcrumbs, parsley and seasonings. Mix thoroughly by hand. Cover and refrigerate 15 minutes.
  • By hand or scoop, make 24 to 28 meatballs about the size of a golf ball. Stack them tightly in the baking dish so all sides are touching.
  • Roast for 25 minutes (internal temp should be 165°F). The chicken meatballs should be firm. Allow to cool 5 minutes before serving. I made these and served over a Pesto Alfredo Fettuccini (pictured).
  • Tomato Sauced Version: 
  • Roast for 20 minutes (internal temp should be 165°F).
  • While roasting, heat your favorite spaghetti sauce (or gravy). After the 20 minutes pour spaghetti sauce evenly over meatballs and roast another 10 minutes.
  • Serve immediately over your favorite pasta or in a sub sandwich.

Notes

  1. Let's face it, chicken breast meat on it's own is never enough to keep a chicken meatball moist. Add in milk soaked bread and often times you get lumps of bread in your meatball. In my opinion thigh meat is best for flavor and fat content. Essential needs for a little ball of roasted meat right? Who wants a hard, dense and flavorless meatball?
    So whenever I pick up ground chicken I am sure to read the label. Did you know most markets carry ground chicken and half the product out there is ground chicken thigh meat! It's the darker blend. You want this! If not ask your butcher if they would grind up a package of chicken thighs. You'd be surprised, most do it no problem.

Nutrition

Calories: 302kcal | Carbohydrates: 5g | Protein: 31g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 195mg | Sodium: 1131mg | Potassium: 896mg | Fiber: 1g | Vitamin A: 7.6% | Vitamin C: 4.7% | Calcium: 10.2% | Iron: 13.5%