Chicken Meatballs can both sound and look fairly boring....but to me, any food can be elevated in both look and taste - and that is exactly what I did with these meatballs. I hadn't even had a chicken meatball until I went to my mom's friend Ester's house. Ester is a self-proclaimed Chicken lover....and therefore anytime I have her over to our house for food, I must make a chicken meatball. While there were versions of said chicken meatball before....this version has reigned supreme and has been perfected under the Bojarski roof!

Honestly, these meatballs don't have to take on the bland flavor that is so commonly associated with them. Especially when served with a little topping of your favorite Marinara or Spicy Romesco Sauce (which is what is pictured here and will soon be blogged!) Not to mention, a nice plating going a long way....get a little microgreen action up in there....or top with a petit basil....anything! These babies are too cute not to share...

Give ground chicken a chance! It has a lot of potential and is a great blank canvas to try all sorts of flavors!

Chicken Meatballs

Prep Time

15 Minutes
Cook Time

10 Minutes
Total Time

25 Minutes

20 Meatballs


  • 1 lbs Ground Chicken
  • 1/4 Cups minced Onion
  • 2 minced Garlic Cloves
  • 4 tsps minced Parsley
  • 1 1/2 tsps Salt
  • 1/2 tsps Black Pepper
  • 1 1/2 tsps Sriracha
  • 1/4 Cups Breadcrumbs (regular)
  • 1/4 Cups shredded Mozzarella
  • 1 beaten Egg
  • 3/4 Cups Panko Breadcrumbs
  • Canola Oil (for frying)


  • Preheat your oven to 350 degrees. In a bowl combine your chicken, onion, garlic, parsley, salt, pepper, Sriracha, regular breadcrumbs and mozzarella. Mix well to combine completely.
  • In a small bowl whisk your egg with a teaspoon of water. Place your Panko Breadcrumbs in a dish. Form meatballs with your chicken mixture by using an ice cream scoop to keep them uniform in size. Add meatballs to the egg mixture and coat on all sides. Then place them in the panko and coat on all sides as well. Lay to rest on a plate.
  • Once all your meatballs have been formed and breaded, heat up a large skillet with just enough Canola Oil to coat the bottom of the pan. In batches, brown all sides of your meatballs. As they finish, lay them to rest on a sheet tray that has a resting rack on top. Once all your meatballs have been browned, put in the oven (on that sheet tray with resting rack) for 10 minutes (or more if your meatballs are on the larger side). Serve with your favorite Marinara Sauce.