Oven-baked chicken meatballs with sesame
The first time I tried making chicken meatballs with sesame in the oven, I was in a hurry and realized I forgot to coat them in sesame. I figured this out just as I was putting them in the oven, so I took them out and tried to stick the sesame onto the raw mixture. It didn’t adhere, even with a bit of glue. Since then, I never forget the sesame step; in fact, I like to add a generous layer. I mention this only because I’ve been there—I think we all have our little moments of inattention with recipes. What came out was still good, but since then, I pay attention to details, especially with the sesame, as it gives a nice crust.
Speaking of timing: you prepare the mixture in about 15 minutes, then it takes around 40 minutes in the oven. So, all in all, it’s a little over an hour if you’re not rushing. This amount makes meatballs for 4 people, assuming normal appetites. If you have kids or big eaters, you can make them smaller to stretch the servings. It’s not hard at all; you just need to be in the mood to mix some ingredients and get your hands a little messy. You don’t need kitchen experience, just be careful not to make the mixture too soft.
Now, let me tell you exactly what you need:
Chicken breast – 600 grams. I grind it in a meat grinder, but a food processor works too if you’re in a hurry. It’s the base, holding everything together.
Eggs – 2 pieces. They bind the mixture so the meatballs don’t fall apart.
Onion – 2 medium onions. They add sweetness and a bit of moisture, so the meatballs aren’t dry.
Garlic – 6-7 cloves. It may seem like a lot, but chicken is pretty bland without it. I crush it well so it’s felt throughout the mixture.
Dill and parsley – about a small bunch of each, more or less to taste. I add plenty for freshness and a bit of color.
Salt and pepper – I didn’t weigh it, but I put about a teaspoon of salt and pepper by eye, enough to feel it’s meatball, not bland.
Sesame – about 60-70 grams, but if you like them well-coated, add more. It gives that crunchy texture on the outside and a nutty flavor.
Nothing fancy, everything is easy to find.
Now, how I make them, step by step. I’ll keep it brief; I’m not a fan of long, pointless lists, but you’ll understand what to pay attention to.
1. Grind the chicken breast in the meat grinder. If you don’t have one, a food processor works too, but don’t turn it into a paste; leave small pieces about the size of a grain of rice. I don’t like the texture if it’s too pasty.
2. Peel the onion and grind it along with the meat. If you’re not in the mood, you can grate it, but it might get too watery in the food processor. I don’t squeeze the onion; I want juicy meatballs, not dry ones.
3. Crush the garlic (especially if it’s fresh and firm). Add it to the mixture. If you don’t like it too strong, reduce the cloves, but I think that’s the charm.
4. Chop the dill and parsley as finely as possible. Toss them over the rest and mix well with your hands. There’s no point in using a spoon; it mixes better by hand.
5. Add the eggs, salt, and pepper. Mix again until somewhat homogeneous. If you see the mixture is too soft and doesn’t hold together, you can add a tablespoon of breadcrumbs, but not too much, as they become dense and dry. Generally, without breadcrumbs, with all the onion, it’s not necessary.
6. Preheat the oven to 180 degrees Celsius so it’s ready when I start shaping.
7. In a wide plate, put the sesame. Shape small meatballs, about the size of a larger walnut, and roll them in the sesame on all sides. Don’t press too hard, just enough for the sesame to stick. If it sticks too much to your hands, wet your palms a little with cold water.
8. Place them on a baking tray lined with parchment paper. Try to leave a little space between them so they don’t stick together.
9. Put the tray in the oven on the middle rack. I don’t bother to turn each meatball halfway through, but if you feel like it, turn them for even browning. They take about 40 minutes, depending on the oven. I check after 35 minutes to make sure they don’t dry out too much. You can feel by touch if they’re firm and lightly browned.
10. Take them out and let them cool a bit before serving. They’re good warm or cold, but warm is something else, especially with a tangy salad.
Why do I keep returning to this recipe again and again? Because you don’t have to fry anything, there’s no oil splattering on the stove, and the kitchen doesn’t smell like a greasy diner. You can eat calmly without worrying about calories or cholesterol, and you can make them in advance for lunchboxes or dinner. They pair perfectly with pickles, for those on diets or wanting something refreshing, and especially for kids, who don’t usually like fatty meats or fried foods. The truth is, if you make them often, you can easily juggle with what you have in the fridge.
TIPS
- Don’t add too much onion, even if you like it. It makes the meatballs mushy and difficult to shape. If it turns out too soft, a sprinkle of breadcrumbs will fix it, but don’t overdo it.
- Don’t make them too big; otherwise, they cook slowly in the middle and remain wet. About the size of a walnut or a little bigger is enough.
- Turn them halfway through if you want them crispy underneath, but it’s not mandatory.
- For crunchier sesame, you can lightly toast the seeds without oil in a non-stick pan. You’ll notice the flavor difference, especially if the sesame isn’t very fresh.
SUBSTITUTIONS
- If you want a gluten-free version, don’t add breadcrumbs at all. I’ve never needed them, but if they really don’t hold together, you can use chickpea flour or a bit of starch.
- Don’t have dill? You can use only parsley, or, at a pinch, you can make them without greens, but they’ll come out a bit sad.
- Don’t have sesame or can’t stand it? You can leave them uncovered or use flaxseed or poppy seeds for texture, but sesame is the base.
VARIATIONS
- For those who want to change the flavor, you can add a bit of smoked paprika or chili to the mixture.
- If you want them juicier, you can add a tablespoon of yogurt or low-fat fresh cheese.
- Some also add grated zucchini, well-drained of water, for extra moisture—I’ve tried it, but I prefer the classic, simple recipe.
SERVING
- They go well with any kind of pickles, but especially with sauerkraut salad. It’s simple: slice the cabbage, add a bit of oil and pepper, mix, and you’re done. If you like mustard, even better.
- For kids, these meatballs also go well with mashed potatoes or a simple tomato salad in the summer.
- If it’s a party or a meal with more people, you can make them even smaller, stick them on toothpicks, and you have a quick appetizer.
- For drinks, a dry white wine goes well, or even a light blonde beer if you’re not on a diet.
FREQUENTLY ASKED QUESTIONS
1. Can I make them only with turkey breast?
Yes, absolutely! Turkey works just as well, but it’s leaner, so be careful not to dry them out too much in the oven; you might shorten the time by 5 minutes.
2. Can they be frozen before or after baking?
Yes, I’ve frozen them both ways. If you freeze them raw, lay them in a single layer so they don’t stick together. After baking, let them cool well, then put them in the freezer. For reheating, put them directly in the oven, not the microwave, as they get soggy.
3. If I only have ground meat (not whole breast), will they turn out the same?
Ground meat works too, as long as it’s not too fatty (breast or a mix of breast and deboned thigh). I prefer to grind it myself so I know what I’m putting in.
4. Can they be made without eggs?
If you have an egg intolerance, you can try using a bit of starch or a tablespoon of chickpea flour, but the texture won’t be quite as binding. Still, the world won’t end if you skip it.
5. Can I add other spices?
It’s up to you. I’ve sometimes added a bit of paprika or cumin, but don’t overdo it, as chicken breast has a pretty mild flavor that can easily be overpowered.
6. Are they soft or firm?
It depends on how long you bake them and how much onion/greens you’ve added. If you leave them too long in the oven or if you added too little egg, they become hard. If you make them too big, they stay wet in the middle.
7. What do I do if I don’t have parchment paper?
You can grease the tray with a bit of oil, but not drown it in oil, just enough so they don’t stick. Still, I recommend parchment paper because the sesame doesn’t stick, and you won’t dirty the tray too much.
NUTRITIONAL VALUES (APPROXIMATE)
One serving of these meatballs (out of a total of 4 servings) has about 250-300 kcal, depending on how much sesame you use and how big you make them. The protein content is around 35-40 g per serving, with minimal carbohydrates (especially if you don’t add breadcrumbs), and minimal fats, mostly from the sesame and egg yolk. It’s not greasy food; you don’t fry anything, so it’s suitable for diets or for kids. If you want to make it even lighter, you can use only the egg white, but keep in mind that the yolk has its purpose. Many people want protein without fat, but fat also adds flavor. Compared to fried meatballs, these are much lighter, but you don’t feel like you’re eating diet food.
HOW TO STORE AND REHEAT
These meatballs can be kept in the fridge in a covered container for up to 3 days. They maintain their texture well and won’t get soggy if you don’t leave them uncovered. If you want to keep them longer, freeze them carefully so they don’t stick together while warm. For reheating, the best way is to put them in the oven for about 7-8 minutes at 180 degrees; they heat evenly and won’t get soggy like in the microwave. If you’re in a rush, the microwave works too, but cover them with a special lid or foil; otherwise, they dry out on the surface and lose their charm. Sometimes, I just take them cold from the fridge, with a bit of salad, and they’re perfect for lunch.
The chicken breast and onion are ground in a machine, the garlic is crushed, the dill and parsley are chopped, the eggs, salt, and pepper are added and mixed. The meatballs are formed, rolled in sesame seeds, and baked in the oven for 40 minutes at medium heat. Enjoy your meal! They can be served with pickles, mustard, or sauerkraut salad (sauerkraut, oil, pepper).
Ingredients: 600 g chicken breast, 2 eggs, 2 medium onions, 6-7 cloves of garlic, dill, parsley, salt, pepper, sesame
