This chicken meatball recipe is made with a secret ingredient! I swear that is why they are especially delicious!
The one ingredient that makes these baked that makes them delicious especially is… a secret ingredient.
Christopher yells, “Secret?! Don’t you mean mistaken?”
Hee hee hee, that man is such a card! Alright, alright. It was a mistake at first. But that mistake turned into a delish MUST have.
So what was the mistake (stroke of genius, in my mind)? Soy sauce.
Yup, soy sauce in my meatballs. How the heck did that happen? I wasn’t paying attention, reached for the Worcestershire sauce and grabbed the soy sauce instead.
I realized my mistake as I was pouring the contents of the tablespoon into the chicken mixture and gasped loudly. I saw it all in slow motion. Me pouring it and at the same time saying a long drawn out “Nooooooo!” in one of those low distorted voices they do so well on television.
Then, I thought, “How bad can it be?” I still added a few shakes of the Worcestershire sauce and have continued to use both in my recipe ever since.
The rest is history.
On to the Chicken Meatball recipe
Just what everyone wanted: a photo of raw ground chicken. What could be better than that? Um, a photo of anything that isn’t raw flesh. Yup, ah-huh, I’m with you on that one. How about a photo of a lamp? Oh, forget it.
So, you start with a big bowl and this pound of ground chicken. I plop it into the bowl and gather the fixings to put in this dish.
Those fixings are oregano, basil, tarragon, garlic powder, onion powder, mustard, soy sauce, Worcestershire sauce, salt, an egg and bread crumbs. Whew, say all that in one breath. I dare ya!
I add all of the above in the bowl with the chicken. I start out with 1/2 a cup of bread crumbs but I usually have to add more. I guesstimate anything additional but all told, it probably ends up being 3/4 of a cup.
Next, my hands get all dirty mixing all the ingredients all together. I take a dollop of chicken mixture in my hands and roll it between my palms. The meatball ends up being around 1 and 1/2 inches in diameter.
I heat up my heavy sauté pan and put a few tablespoons of olive oil in it.
I place the chicken meatballs in the heated pan and start frying them.
I stand there as they cook letting them brown up nicely. I turn them periodically letting all the sides cook.
Every time I’ve cooked these meatballs, they have come out so moist, tender and delicious! And you can’t even tell that there is soy sauce in them, but it makes them extra tasty.
Now, all that is left is to plate them and serve them to my hungry hubby, who loves these meatballs, too! For this meal we had a salad with our meatballs and dipped those little babies in pesto.
I hope you enjoyed this chicken meatballs recipe.
Feel free to pin any photo to Pinterest and Yum the recipe Yummly. And don’t forget to comment!
And as always, may all your dishes be delish!
- 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 bread crumbs 1/2 - 3/4 cup
- 1 tablespoons olive oil for sautéing
- In a large bowl place ground chicken
- Add all the ingredients - start with 1/2 cup of breadcrumbs, add more if too wet
- Mix with hands
- Roll chicken mixture between palms into 1 and 1/2 inch in diameter meatballs
- Heat heavy sauté pan
- Add 2 tablespoons oil
- Place all the meatballs in the pan
- Stand over them and flip as it browns, browning all sides
- Remove from heat