How to Make Chef John's Chicken Meatballs - A Step-by-Step Guide

Are you tired of the same old ground beef meatballs? Looking for a new and delicious twist on a classic dish? Look no further than Chef John's Chicken Meatballs! These tender and flavorful meatballs are a perfect addition to any meal, whether you're serving them as an appetizer, adding them to pasta, or serving them as a main course. With the perfect blend of herbs and spices, these meatballs are sure to become a new family favorite.

Chef John's Chicken Meatballs are made with ground chic...

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Ingredients

  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 3 ounces pork fat, or fatty bacon, diced
  • 3 ounces crumbled fresh French breadcrumbs
  • ⅓ cup sautéed onions (Optional)
  • 1 large egg, beaten
  • 1 tablespoon white wine
  • 3 cloves garlic, finely minced
  • ¼ cup chopped parsley
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon chili flakes
  • ¼ teaspoon fennel seeds, crushed
  • 4 cups prepared tomato sauce (Optional)
  • olive oil or cooking spray for greasing baking sheet

Information

  • Prep Time: 40 mins
  • Cook Time: 20 mins
  • Freeze Time: 15 mins
  • Cool Time: 1 hr
  • Total Time: 2 hrs 15 mins
  • Servings: 4

  • Mix chicken and pork together on a plate or tray, and place in the freezer for about 15 minutes, or until firm and very cold. Partially frozen is okay.
  • Add breadcrumbs to the bowl of a food processor (this should be crumbled from the inside of a loaf of fresh or day old French bread – no crust!). Add sauteed onions, egg, white wine, garlic, parsley, salt, pepper, chili flakes, and crushed fennel seeds. Add chilled chicken mixture on top.
  • Pulse on and off in the food processor as shown until the mixture resembles ground meat. Stopping occasionally and scraping the bowl of food processor during the process is recommended.
  • Transfer mixture to fridge and chill for 1 hour before shaping.
  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil and lightly grease with olive oil.
  • Divide mixture into 12 portions, and place on the prepared baking sheet. Use damp hands to roll into smooth balls.
  • Bake in the preheated oven until meatballs are cooked through, about 18 minutes. For some additional browning, turn broiler to high, and broil meatballs for 1 to 2 minutes.
  • Meatballs can be served immediately, or transferred into tomato sauce set over low heat. Simmer gently for about 20 minutes to flavor sauce.
  • Nutrition

    430 cal.

    • Total Fat: 27g
    • Saturated Fat: 9g
    • Cholesterol: 153mg
    • Sodium: 996mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 1g
    • Protein: 28g
    • Potassium: 376mg