Chicken meatballs
Savor the deliciousness of homemade chicken meatballs made with tender chicken thighs, fragrant garlic, and a blend of spices. This easy-to-follow recipe features almond flour, Worcestershire sauce, paprika, onion powder, dried oregano, fresh thyme, and a zesty touch of lemon. Perfectly seasoned with salt and black pepper, and cooked to perfection with a hint of olive oil. A healthy, flavorful meal option for any occasion!
- 27 Jan 2025
- Cook time 15 min
- Prep time 10 min
- 1 Servings
- 13 Ingredients
Chicken meatballs are a delicious and versatile dish that can be enjoyed in a variety of ways. Made with tender chicken thighs, aromatic herbs, and a hint of zesty lemon, these meatballs are packed with flavor. They are also a healthier alternative to traditional beef or pork meatballs, making them perfect for a nutritious meal that doesn’t compromise on taste.
Ingredients:
Instructions:
- Trim any excess fat from the chicken thighs and cut them into smaller chunks for easier processing.
- Place the chicken chunks in a food processor and pulse until the chicken is finely ground. Be careful not to over-process; you want a coarse texture resembling ground meat.
- In a large mixing bowl, combine the ground chicken, minced garlic, egg, almond flour, Worcestershire sauce, paprika, onion powder, dried oregano, chopped fresh thyme, lemon zest, lemon juice, salt, and black pepper.
- Mix everything thoroughly using your hands or a spatula until evenly combined.
- Using your hands, scoop out portions of the mixture and roll them into small balls, roughly the size of a golf ball. Place the formed meatballs on a plate or a baking sheet.
- Heat the olive oil in a large skillet over medium heat.
- Once the oil is hot, add the meatballs to the skillet in batches, making sure not to overcrowd the pan.
- Cook the meatballs for about 4-5 minutes per side, turning occasionally to ensure they brown evenly on all sides and are cooked through. The internal temperature should reach 165°F (74°C).
- Once cooked, transfer the meatballs to a serving plate.
- Serve hot with your favorite dipping sauce, over pasta, in a sub sandwich, or alongside a fresh salad.
Tips:
- Use fresh, high-quality chicken thighs for the best texture and flavor.
- Finely mince the garlic to ensure it distributes evenly throughout the meatballs.
- Mix the ingredients until just combined to avoid overworking the meat, which can make the meatballs tough.
- Shape the meatballs evenly to ensure they cook at the same rate. A cookie scoop can help with this.
- For a burst of freshness, add some lemon zest to the meatball mixture.
- If you're baking the meatballs, preheat the oven to 375°F (190°C) and bake for about 20-25 minutes, or until fully cooked.
- To keep the meatballs juicy, avoid overcooking them. Check for doneness by ensuring they are firm to the touch and have an internal temperature of 165°F (74°C).
- You can freeze any leftover meatballs for a quick meal on busy days. Just reheat them in the oven or on the stove.
Enjoy your homemade chicken meatballs as a main dish, in a sub, or tossed with your favorite pasta. With their rich flavor and satisfying texture, they are sure to become a family favorite. Whether you're hosting a dinner party or simply preparing a weeknight meal, these meatballs are a delicious and healthy choice.
| Nutrition Facts | |
|---|---|
| Serving Size | 840 grams |
| Energy | |
| Calories 1730kcal | 87% |
| Protein | |
| Protein 120g | 78% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 9g | 25% |
| Sugar 6g | 6% |
| Fat | |
| Fat 140g | 167% |
| Saturated 33g | 107% |
| Cholesterol 810mg | - |
| Vitamins | |
| Vitamin A 290ug | 32% |
| Choline 470mg | 85% |
| Vitamin B1 0.56mg | 46% |
| Vitamin B2 1.18mg | 90% |
| Vitamin B3 27mg | 175% |
| Vitamin B6 2.35mg | 138% |
| Vitamin B9 77ug | 19% |
| Vitamin B12 4.26ug | 178% |
| Vitamin C 60mg | 66% |
| Vitamin E 9mg | 59% |
| Vitamin K 20ug | 18% |
| Minerals | |
| Calcium, Ca 250mg | 19% |
| Copper, Cu 0.43mg | 48% |
| Iron, Fe 9mg | 81% |
| Magnesium, Mg 130mg | 32% |
| Phosphorus, P 1080mg | 87% |
| Potassium, K 1850mg | 55% |
| Selenium, Se 130ug | 239% |
| Sodium, Na 860mg | 58% |
| Zinc, Zn 9mg | 79% |
| Water | |
| Water 550g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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