Chicken Meatballs

March 2021 View more

By John Chiakulas

Makes 15 meatballs

PRO TIP Shape the meatballs by rolling in the palm of your hands, using ice water to prevent sticking.

1½ pounds ground chicken
1 egg, extra large
¾ cup heavy cream
1 cup panko breadcrumbs
¾ cup shredded Parmesan cheese
¼ cup Grana Padano cheese, grated
1 tablespoon parsley, chopped
½ teaspoon kosher salt
½ teaspoon ground pepper
½ teaspoon crushed red pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon cracked or ground fennel seed
1 jar tomato or pasta sauce (your favorite)


  1. Preheat oven to 375 degrees.
  2. In a bowl or mixer, mix the ground chicken with the egg and heavy cream.
  3. In a separate bowl, mix the breadcrumbs, cheeses, herbs, and spices.
  4. Add the dry ingredients to the ground chicken mixture and combine well.
  5. Cover the bowl with plastic wrap and refrigerate for 1 hour before shaping.
  6. Once chilled, use a scoop to form into approximately 15 balls, 2.5 ounces each.
  7. Bake for 18 to 20 minutes, or until the internal temperature is 165 degrees.
  8. Heat the tomato or pasta sauce, place the meatballs in, and enjoy.

Photo courtesy Antico Posto