Italian Chicken Meatballs A Flavor-Packed Delight

Italian Chicken Meatballs: A Flavor-Packed Delight

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Italian Chicken Meatballs are a delicious and healthy twist on the classic beef meatballs, offering a lighter yet equally flavorful experience. Made with ground chicken, aromatic herbs, and a rich tomato sauce, these meatballs are perfect for pasta, sandwiches, or as a standalone dish. Whether you’re cooking for a family dinner or meal prepping for the week, this recipe guarantees juicy, tender, and mouthwatering meatballs that will impress everyone at the table.

Ingredients:

  • 1 lb ground chicken
  • ½ cup breadcrumbs (Italian-style preferred)
  • ¼ cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon onion powder
  • ½ teaspoon crushed red pepper flakes (optional)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons milk
  • 1 tablespoon olive oil (for frying)
  • 2 cups marinara sauce
  • ½ teaspoon sugar (optional, to balance acidity)

Instructions:

  1. In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, basil, onion powder, red pepper flakes, salt, black pepper, and chopped parsley.
  2. Add milk to the mixture to keep the meatballs tender and moist. Mix everything gently using your hands or a spatula until well incorporated, but do not overmix.
  3. Scoop out small portions of the mixture and roll them into evenly sized meatballs, about 1 to 1.5 inches in diameter. Place them on a plate or tray.
  4. Heat olive oil in a large skillet over medium heat. Once hot, add the meatballs in a single layer, ensuring they don’t overcrowd the pan.
  5. Cook the meatballs for about 3-4 minutes per side until they develop a golden brown crust. If needed, cook them in batches to maintain even browning.
  6. Once all meatballs are browned, remove them from the skillet and set them aside.
  7. In the same skillet, pour in the marinara sauce and bring it to a gentle simmer over low heat. Add a pinch of sugar if desired to balance acidity.
  8. Return the meatballs to the skillet, ensuring they are submerged in the sauce. Cover and let them simmer for 10-15 minutes until fully cooked.
  9. Check for doneness by cutting a meatball in half or using a meat thermometer (internal temperature should reach 165°F or 74°C).
  10. Garnish with extra Parmesan cheese and fresh parsley before serving.

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