Ground Chicken Meatballs
Versatile and protein-packed ground chicken meatballs that can be used for chicken burgers, asian lettuce wraps, or a quick Thai basil stir-fry. A healthy and flavorful option for busy weeknights.
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.
Notes
Use cold meat for tender meatballs. Panko breadcrumbs provide extra crispness.