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Chicken Meatballs

A chicken meatball on a slider bun with a toothpick skewered through it.
Chicken meatballs are a fun way to get the family eating something that's pretty good for them. Subs or tiny little slider buns and melty cheese are a perfect way to get those meatballs in your mouth.
Daniel Holzman and Michael Chernow

Prep 15 mins
Cook 30 mins
Total 45 mins
24 meatballs
82 kcal


  • 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


  • 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.
  • 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.
  • 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.
  • 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.