Ground Chicken Meatballs
These ground chicken meatballs are juicy, tender, and ready in about 15 minutes. They’re perfect over pasta, on a salad, or served as a simple appetizer for game day.
Not long ago, I was making these meatballs on autopilot and grabbed soy sauce instead of Worcestershire. I poured it in before I realized what I’d done. I almost tossed the mixture, but decided to go with it, and I’m glad I did. The flavor turned out so good that I’ve been making them that way ever since.
Another ingredient I love in these is almond flour. It helps keep the meatballs tender and moist. If you don’t have it, regular breadcrumbs or panko work just as well and still give you great results.
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How to make ground chicken meatballs
What you’ll need
A large mixing bowl, sauté pan and spatula.
The ingredients are lean ground chicken, almond flour, flaxseed, garlic powder, onion powder, basil, tarragon, an egg, mustard, soy sauce, and Worcestershire sauce.
Add the ingredients in your mixing bowl..
Mix the ingredients together, then roll the meatballs into balls about 1 and 1/2 inches in diameter.
Add the meatballs to the heated oiled pan and start to sauté them.
They are a little delicate, so be careful turning them.
Stand there as they cook and turn them every few minutes so each side browns up. They take around 10 minutes to fully cook.
This chicken meatball recipe is perfect with garlic pasta or zucchini noodles, making it even healthier.
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I hope you enjoyed this ground chicken meatballs recipe.
Do you prefer chicken, turkey or beef meatballs? Leave me a comment to tell me.
Other popular meatball recipes
And as always, may all your dishes be delish!
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Ground Chicken Meatballs
Ingredients
- 1 pound ground chicken
- 1 teaspoon mustard
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried tarragon
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup almond flour or breadcrumbs (1/2 – 3/4 cup – depending on the consistency)
- 1 tablespoons olive oil (for sautéing)
Instructions
- In a large bowl place ground chicken and add the rest of the ingredients – start with 1/2 cup of almond flour, add more if it is too wet.1 pound ground chicken, 1 teaspoon mustard, 1 tablespoon soy sauce, 1 teaspoon Worcestershire sauce, 1 tablespoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon dried tarragon, 1/2 teaspoon salt, 1 egg, 1/2 cup almond flour or breadcrumbs
- Mix with hands, then roll chicken mixture between palms into 1 1/2 inch in diameter meatballs.
- Heat heavy sauté pan. Add 1 tablespoon oil and once that has heated up, place the meatballs in the pan.1 tablespoons olive oil
- Stand over them and flip as it browns, browning all sides. Cook for 10 minutes total.
- Serve, eat, and enjoy.
Equipment
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Helpful tips
- You can use other ground meats like turkey, beef, or pork, but I find chicken gives the most tender, moist meatballs.
- I use dried basil and tarragon, though oregano or parsley work well too.
- Even with the soy sauce, I still add about 1/2 teaspoon of salt to round out the flavor.
- You can mix everything with a spatula, but I prefer using my hands so I can feel the texture.
- The mixture will be a bit sticky when forming the meatballs; that’s what helps keep them moist.
- Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
Nutrition
Originally published in March of 2016.
Haha! I reached for the wrong bottle recently but mine didn’t come out good. Your meatballs were wonderful.
Thank you, Joyce!
Great flavor in these meatballs.
Thank you Jill! 🙂
I”m always looking for new and exciting meatballs recipes, this was a hit with my family!
Thank you, Sharon! I appreciate it!
These were so easy and tasty! I love the use of almond flour instead of breadcrumbs. Yum!
Thanks so much Sophia! I love swapping in almond flour!
Love this recipe. Definitely a must try. Your instructions are so simple too. Would be great in a gravy too.
Thanks Roxana! Mmm. A gravy would be perfect!
I love the flavors here, and the idea of swapping in almond flour for a small way to reduce carbs and gluten! Such an easy and delicious recipe!
Thanks so much, Monica! They are so tasty!
We are huge fans of meatballs and I’m always looking for new ways to use ground chicken and so your recipe is definitely a keeper in my book. Looking forward to making them again!
Thank you Dan! I appreciate it.
I love meatballs, they are so versatile. They can be the main dish, or a snack! This recipe was delicious.
Thank you Denise!
This is a very unique and tasty recipe. I am always looking for ways to spice up and change the age-old classic meatball!
Thanks Analida! I love changing up recipes too!
I made them and they were delicious and simple. Definitely will make it again! Thank you for the recipe
I’m so glad you enjoyed them Aleksandra!! I love to hear when people make my recipes.
LOL! Some of the best recipes comes from mistakes. I would have done the same as you — continued on and see what turns out. Your recipe is was fabulous.
Thanks so much Marisa! Isn’t it the truth! Sometimes food mistakes become my favorites!
My kid loves meatballs for dinner. This chicken version was so delicious and flavorful.
Thanks, Natalie!
Meatballs are always a favourite in my house. And everyone loved these!
They are so good Cathleen! So delicious!
Loved reading this post Elaine and I love when a happy accident turns out deliciously! Thanks for sharing this meatball recipe as it was delicious. :).
Thank you, Daniela! I appreciate it.
These low carb meatballs packed with flavours, loving all the herbs gone into making this recipe, such a great recipe to keep.
Thanks so much Jagruti! 🙂
Tried making chicken meatballs however the outcome is disaster. Gonna try making them again following your recipe. Thank you for sharing this one.
I hope you enjoy them Mae!
Hi there, do you mean dry mustard or prepared yellow mustard? Thank you.
Suzanne, I use Gulden’s prepared mustard, but yellow works fine too.
These turned out delicious! I actually forgot the egg and they turned out great still without it.
That’s great, Christine. I’m glad you enjoyed them.