Ground Chicken Recipes
These versatile, protein-packed ground chicken meatballs come together in under 30 minutes and can be dressed up for chicken burgers, asian lettuce wraps, or a quick thai basil stir-fry.
Full Recipe Introduction
I’ve been cooking ground chicken recipes for over two decades—ever since I discovered that swapping beef for lean poultry cuts cholesterol by nearly 40% while keeping the flavor front and center. These ground chicken meatballs are my go-to when I need something healthy on the dinner table but still crave a little excitement. They’re quick to toss together, perfect for a busy weeknight, and they adapt so well to different cuisines: add sriracha for spicy meatballs at game day, roll them in fresh lettuce leaves for asian wraps, or break them apart for a fragrant thai basil stir-fry that’s lighter than takeout.
You know what? According to a 2024 Nielsen survey, 68% of home cooks look for lean protein substitutes—and ground chicken answers that call with about 30% less saturated fat than ground pork. Honestly, it feels good to serve dishes that please both your taste buds and your heart.
Why You’ll Love This Recipe
- No fuss—we mix and shape the meatballs in just 10 minutes.
- Under 200 calories per two-ball serving (a win for portion control).
- Ready in under 30 minutes, so dinner’s on the table before the day’s stress catches up.
- Versatile base—perfect for chicken burgers, spicy meatballs, or asian lettuce wraps.
- Uses pantry staples (hello, panko crumbs and garlic).
- Gluten-free tweak: swap panko for almond flour or crushed rice crackers.
- Protein power—over 20 g of protein per serving keeps you full and energized.
- Kid-friendly taste, with an optional kick for grown-ups.
Ingredients
- 1 lb (450 g) lean ground chicken (95% lean; NatureRaised Farms recommended)
- ½ cup panko breadcrumbs (or gluten-free almond flour)
- ¼ cup finely chopped yellow onion (for sweetness)
- 2 garlic cloves, minced (fresh is best)
- 1 large egg, beaten (helps bind)
- 2 Tbsp whole milk Greek yogurt (adds moisture; sub sour cream)
- 2 Tbsp chopped fresh parsley (or 1 tsp dried)
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika (gives color and depth)
- ¼ tsp red pepper flakes (optional for a subtle heat)
- 1 tsp soy sauce (or tamari for gluten-free)
- 1 tsp grated ginger (for an asian twist)
- 1 Tbsp olive oil (for cooking; avocado oil also works)
Tips for ingredients
• Use cold meat straight from the fridge—warmer fat means tougher meatballs.
• Panko gives extra crispness; regular breadcrumbs can make them denser.
• Whole milk Greek yogurt beats dryness—trust me, it’s my secret shortcut.
Directions
-
Prep the mix
In a large bowl, combine ground chicken, panko, onion, garlic, egg, yogurt, parsley, salt, pepper, paprika, pepper flakes, soy sauce, and ginger. Gently fold with your hands or a silicone spatula—mix just until everything hugs together. Overmixing can make the meatballs firm rather than tender. -
Chill the mixture
Cover the bowl with plastic wrap and chill for 10–15 minutes. Chilling firms up the fat and makes shaping neater—plus, you’ll get fewer cracks when cooking. -
Shape into meatballs
Lightly oil your palms and roll 1½-inch portions into balls (about 20 meatballs). If the mix sticks, dampen your hands to glide through the blend effortlessly. -
Cook on the stovetop
Heat olive oil in a large nonstick skillet over medium heat. Add meatballs in a single layer—avoid overcrowding. Cook 3–4 minutes per side, turning until each side is golden brown and the internal temperature reaches 165 °F (74 °C). Use tongs for easy flipping. -
Rest and serve
Transfer meatballs to a paper-towel–lined plate to drain. Let them rest for 2–3 minutes before serving—this locks in juices and enhances tenderness.
Servings & Timing
Makes about 18–20 meatballs (serves 4).
Prep Time: 15 minutes
Chill Time: 10 minutes
Cook Time: 12 minutes
Total Time: 37 minutes (from fridge to table)
Variations
- Spicy Meatballs: Stir in 1 Tbsp Sriracha and top with sesame seeds.
- Asian Lettuce Wraps: Spoon meatballs into butter lettuce cups, drizzle hoisin sauce, sprinkle scallions.
- Chicken Burgers: Flatten into patties, grill, and top with avocado-mayo slaw.
- Thai Basil Stir-Fry: Crumble meatballs in a wok with fish sauce, chilies, and fresh basil.
- Mediterranean Twist: Add ¼ cup crumbled feta and a pinch of oregano before shaping.
- Gluten-Free Option: Swap panko for ½ cup almond flour and use tamari.
Storage & Reheating
Refrigerator: Store cooled meatballs in an airtight container for up to 3 days.
Freezer: Flash-freeze on a sheet, then transfer to a freezer bag—keeps for 3 months.
Reheating: Microwave on medium power for 1–2 minutes or warm in a 350 °F oven for 5–7 minutes. If frozen, thaw overnight in the fridge for even heating.
Make-Ahead: Prepare the mix and shape meatballs a day ahead, then refrigerate or freeze; cook straight from the fridge or freezer when you need a quick meal.
Notes
• I learned that adding Greek yogurt really cuts down on dryness—so don’t skip it.
• If your mix feels too wet, add a tablespoon more panko; too dry? A splash of milk or an extra beaten egg does the trick.
• For uniform cooking, aim for meatballs around 1.5 inches—too large and you’ll risk uneven doneness.
• Using a digital meat thermometer is a game-changer—165 °F is your safe zone.
• Got leftover sauce? Simmer meatballs briefly in marinara, curry, or teriyaki glaze for an extra flavor boost.
FAQs
Can I use ground turkey instead of ground chicken?
Yes, ground turkey with a similar lean ratio works beautifully and still absorbs all the flavors.
How do I prevent meatballs from falling apart?
Chilling the mix for at least 10 minutes and not overmixing helps them hold their shape while cooking.
Are these meatballs freezer-friendly?
Absolutely—flash-freeze on a tray, then bag them; they last up to 3 months and reheat perfectly.
Can I bake them instead of pan-frying?
You sure can—arrange on a parchment-lined sheet at 400 °F for 15–18 minutes, turning halfway through.
Is there a dairy-free swap for the yogurt?
Yes, use unsweetened coconut yogurt or a splash of unsweetened almond milk plus an extra egg.
What’s the best oil for browning?
High-smoke oils like avocado or refined coconut oil are great, but olive oil works fine on medium heat.
Can I make these into a soup?
Drop meatballs into simmering chicken broth with veggies for a cozy Italian-style wedding soup.
How do I get more browning without burning?
Maintain medium heat—too hot and the outside chars before the center cooks; patience wins every time.
Conclusion
These ground chicken recipes—centered around versatile meatballs—offer lean protein, bright flavors, and endless ways to enjoy them, from spicy meatballs to fresh asian lettuce wraps or a fragrant thai basil stir-fry. Give this recipe a try tonight, share your twists in the comments, and explore more of my chicken burgers and ground chicken dishes for easy weeknight wins!
Ground Chicken Meatballs
Ingredients
- 1 lb Lean ground chicken (95% lean) NatureRaised Farms recommended
- 1/2 cup Panko breadcrumbs (or gluten-free almond flour)
- 1/4 cup Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 1 large Egg, beaten
- 2 Tbsp Whole milk Greek yogurt (or sour cream)
- Tbsp Fresh parsley (chopped) or dried
- 1 tsp Kosher salt
- 1/2 tsp Black pepper
- 1/2 tsp Smoked paprika
- 1/4 tsp Red pepper flakes (optional)
- 1 tsp Soy sauce (or tamari for gluten-free)
- 1 tsp Grated ginger
- 1 Tbsp Olive oil (or avocado oil for cooking)
Instructions
- Combine ground chicken, panko, onion, garlic, egg, yogurt, parsley, salt, pepper, paprika, red pepper flakes, soy sauce, and ginger. Mix gently until combined.
- Cover the bowl and chill for 10-15 minutes to firm up the mixture for easier shaping.
- Roll portions into 1½-inch meatballs (about 20).
- Cook meatballs in a skillet over medium heat until golden brown and internal temperature reaches 165°F, about 3-4 minutes per side.
- Let meatballs rest before serving to lock in juices and enhance tenderness.
