These are the sleeper hit at The Meatball Shop and the star in our Chicken Parm Slider. Guests are always surprised by the moistness and rich taste of these balls. The secret is ground thigh meat. Chicken thighs are packed with flavor and are a better choice than the usual dry breast meat. You can substitute ground turkey if you can’t find ground chicken.–Daniel Holzman and Michael Chernow
LC Chicken Meatball Sliders Note
Subtly but surely flavored, these chicken meatballs need little, if anything, in terms of embellishment. Of course, if you want to serve them as sliders you’ll need, at minimum, a bun. Maybe a touch of simple marinara. Cheese, if you please. But back to that bun. It’s the foundation of the sandwich, so it needs to be both pillowy yet sturdy, effusively flavorful on its own without overwhelming the meatball, and able to be made into wee buns that are just dainty enough for these wee sliders. We’ve got just the beautiful burger bun for you.
Chicken Meatballs Recipe
- Quick Glance
- 15 M
- 45 M
- Makes about 2 dozen 1 1/2-inch meatballs
- 2 tablespoons olive oil
- 2 pounds ground chicken, preferably thigh meat
- 2 large eggs
- 1/2 cup fresh bread crumbs
- 1/2 cup chopped flat-leaf parsley leaves
- 1/4 cup dry white wine
- 1 tablespoon salt
- 1 teaspoon ground fennel, preferably freshly ground from fennel seeds
- 1 teaspoon freshly ground pepper
- 1. Preheat the oven to 450°F (232°C). Drizzle the olive oil into a 9-by-13-inch baking dish and use your hands to evenly coat the entire surface.
- 2. Combine the chicken, eggs, bread crumbs, parsley, wine, salt, fennel, and pepper in a large bowl and mix by hand until thoroughly incorporated. The mixture may seem quite moist; this is okay.
- 3. Roll the mixture into meatballs about 1 1/2 inches in diameter (roughly golf ball size), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even vertical and horizontal rows to form a grid. The meatballs should be touching one another.
- 4. Roast for 20 to 30 minutes, until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F (74°C). Allow the meatballs to cool for 5 minutes in the baking dish before serving.
Hungry for more? Chow down on these:
- Feta-Stuffed Buffalo Chicken Meatballs from Iowa Girl Eats
- Greek Chicken Meatballs from Foxes Love Lemons
- Finnish Meatballs with Allspice, Sour Cream and Lingonberries from Leite's Culinaria
- Moroccan Meatballs from Leite's Culinaria
Chicken Meatballs Recipe © 2011 Daniel Holzman and Michael Chernow. Photo © 2011 John Kernick. All rights reserved.
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