Mini Chicken Meatballs Recipe

Mini chicken meatballs are tender, flavorful, and perfect for snacks, pasta, soups or party appetizers. Inspired by popular recipes, these meatballs use simple ingredients like ground chicken, breadcrumbs, and herbs to create a soft and juicy texture.

Ingredients

• 500g (1 lb) ground chicken
• 1 egg
• ½ cup breadcrumbs
• ¼–½ cup grated parmesan cheese
• 2 tbsp chopped parsley
• 1–2 cloves garlic (minced)
• 2 tbsp milk
• Salt and black pepper (to taste)
• 1–2 tbsp olive oil (for cooking)
• Optional: chicken broth (for simmering)

Also Read: Mini Chicken Pot Pies Recipe

Step by Step Instructions

Step 1: Prepare the Mixture

In a large bowl, combine ground chicken, egg, breadcrumbs, parmesan, parsley, garlic, milk, salt, and pepper.
Mix gently but do not overmix or the meatballs may become tough.

Step 2: Shape the Meatballs

Take small portions (1 teaspoon or scoop). Roll into mini balls (about 1 inch). Place on parchment paper

Smaller size = faster cooking and better texture.

Step 3: Cook the Meatballs (Choose Method)

Method A: Simmer in Broth (Soft & Juicy). Bring chicken broth to a boil. Add meatballs carefully. Simmer for 15–20 minutes until cooked. Best for soups or light dishes

Method B: Pan Fry + Simmer. Heat oil in a pan. Brown meatballs (2–3 minutes each side). Add broth and simmer 5 minutes. Adds extra flavor and slight crispiness

Method C: Bake (Healthiest). Bake at 200°C (400°F) for 12–15 minutes. Until golden and fully cooked

Step 4: Serve

Serve hot with:

Pasta
Rice
Soup
Garlic bread

Nutritional Information (Approx. per serving)

Chicken meatballs are high in protein and relatively low in carbs, making them a healthy option.

Pro Tips

• Add a splash of milk for softer texture
• Don’t overmix the meat
• Use a small scoop for uniform size
• Simmering keeps them extra tender

Print

Mini Chicken Meatballs Recipe

Recipe by starsgab23@gmail.com

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

200

kcal

Ingredients

• 500g (1 lb) ground chicken

• 1 egg

• ½ cup breadcrumbs

• ¼ cup grated parmesan cheese

• 2 tbsp chopped parsley

• 2 cloves garlic (minced)

• 2 tbsp milk

• Salt and black pepper (to taste)

• 1–2 tbsp olive oil

• Optional: 2 cups chicken broth (for simmering)

Directions

• In a large bowl, combine ground chicken, egg, breadcrumbs, parmesan, parsley, garlic, milk, salt, and pepper. Mix gently until just combined.
• Roll into small balls (about 1 inch). Place on a tray lined with parchment paper.
• Cook the meatballs (choose one method)
  Pan Fry + Simmer:
  Heat oil in a pan, brown meatballs on all sides (5–6 minutes). Add broth and simmer for 5 minutes.
  Bake:
  Preheat oven to 200°C (400°F). Bake for 12–15 minutes until cooked through.
  Simmer Only:
  Add directly to boiling broth and cook for 15–20 minutes.
• Serve hot with pasta, rice, or as an appetizer with dipping sauce.

Notes

• Do not overmix the meat to keep meatballs tender
  Adding milk keeps them soft and juicy
  Use a small scoop for evenly sized meatballs
  You can freeze uncooked or cooked meatballs for later use