These Juicy Chicken Meatballs Cook in Just 10 Minutes

These tender, juicy meatballs are the perfect addition to any dish. They’re flavor-packed, but versatile enough to taste just as delicious atop a sauced tangle of pasta as they are tucked inside a pita with hummus and veggies. 

Instead of laboriously turning these meatballs in a hot skillet until browned all over, they’re cooked under the broiler, which bumps the cooking time down to a mere 10 minutes. 

The Ingredients

• Ground chicken or turkey: Using a blend of dark and white meat gives the meatballs more flavor than just using white meat would. The dark meat also adds a little needed fat, which keeps the meatballs juicy and tender. 
• Panko breadcrumbs: The panko helps traps the moisture inside the meatballs, helping them retain that moisture during the broiling process. 
• Parmesan: The salty cheese adds a hefty dose of umami to the mild chicken.
• Seasonings: Worcestershire sauce, salt, pepper, and garlic powder add plenty of flavor to the meatballs. You can change the flavor profile by swapping or adding seasonings. For example, for Italian chicken meatballs, add dried oregano and red pepper flakes.

Tips for Making Chicken Meatballs

• Shaping the meatballs: If the meatballs are not holding their shape, place them in the fridge for about 15 minutes, and they will firm up.
• Panko vs. breadcrumbs: Panko's lighter, airier texture and resistance to absorbing oil make it a better choice for achieving a crispier, less dense meatball.
• Panade: This recipe uses a panade, or a mixture of breadcrumbs and milk. The panade helps keep the meatballs light and tender, so don’t be tempted to skip the milk.
• Portioning the meat: While these meatballs are easy enough to portion and shape by hand, a small portion scoop (readily and affordably available at restaurant supply stores) makes the process a breeze.
• Make ahead and freeze: You can freeze the formed meatballs on the sheet pan until completely frozen, then place in a resealable bag; they’ll keep for up to three months. Cook them from frozen—they will take more time to cook through. Be sure to use an instant-read thermometer to check for doneness.

How To Serve These Chicken Meatballs

My favorite way to serve these meatballs is with a creamy lemony pasta, but there are plenty of other ways to enjoy them. Try making pita sandwiches with the meatballs, hummus, feta, sliced cucumbers, and halved cherry tomatoes. Or serve the meatballs as an appetizer with a dipping sauce, like store-bought marinara or a creamy tzatziki.