Description
These Chicken Herb Meatballs are tender, juicy, and packed with fresh herbs, Parmesan cheese, and garlic. Perfect for serving over pasta, zucchini noodles, or alongside crusty bread.
Ingrédients
Scale
- 1 lb ground chicken
- ½ cup panko or fresh breadcrumbs
- ¼ cup whole milk
- 2 tbsp full-fat ricotta cheese
- 1 large egg
- 2 cloves garlic, finely minced
- ¼ cup fresh Italian flat-leaf parsley, finely chopped
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh chives, minced
- 1 tsp dried oregano
- ½ cup grated Parmesan cheese
- ½ tsp salt
- ¼ tsp freshly cracked black pepper
- 2 tbsp olive oil
Instructions
- Combine breadcrumbs and milk in a large bowl.
- Let stand for 5 minutes until a soft panade forms.
- Add ricotta cheese, egg, garlic, Parmesan cheese, parsley, dill, chives, oregano, salt, and black pepper.
- Mix thoroughly until combined.
- Add ground chicken and gently fold until just incorporated.
- Do not overmix the meat mixture.
- With damp hands, form the mixture into 2-tablespoon-sized meatballs.
- Heat olive oil in a large skillet over medium-high heat.
- Add meatballs, leaving space between each one.
- Cook undisturbed for 4–5 minutes until golden brown on the bottom.
- Carefully turn the meatballs.
- Cook another 4–5 minutes until the internal temperature reaches 74°C (165°F).
- If desired, add marinara or cream sauce during the last 3 minutes of cooking and cover with a lid.
- Serve hot over pasta, zucchini noodles, or with crusty bread.
Notes
The milk-soaked breadcrumb panade keeps the meatballs exceptionally tender and juicy. Handle the mixture gently to avoid dense meatballs.
- Temps de préparation: 15 minutes
- Temps de cuisson: 10 minutes
- Catégorie: Main Course
- Méthode: Pan-Fried
- Cuisine: American
Nutrition
- Portion: 4 meatballs
- Calories: 290
- Sucre: 1g
- Sodium: 420mg
- Graisse: 16g
- Graisse saturée: 5g
- Graisses insaturées: 9g
- Gras trans: 0g
- Glucides: 7g
- Fibres: 0g
- Protéine: 28g
- Cholestérol: 125mg