Chicken meatballs

I have made these chicken meatballs dozens of times, especially when I need something quick for lunch or a hearty snack. I usually prepare them when I have minced chicken in the fridge and don’t want to complicate things with fancy ingredients. They are simple, don’t make too much mess, and don’t take long to cook. Garlic and parsley give the main flavor, and the rest is just mixing and frying.

Quick Info

Total time: approx. 35-40 minutes
Preparation time: 15 minutes
Frying time: 20-25 minutes (depending on the size of the meatballs and the size of the pan)
Servings: 5-6
Difficulty: easy
Recipe type: main dish or snack

Ingredients

1 kg minced chicken
1 head of garlic
1 egg
Salt (to taste)
Pepper (to taste)
Fresh parsley, finely chopped (half a bunch, for flavor)
Oil for frying

Preparation method

1. Peel the garlic and crush it well. I recommend using a garlic press or crushing it with the blade of a knife, then chopping it very finely, especially if you want it to mix evenly into the mixture. A whole head may seem like a lot, but the flavor mellows when fried.

2. Put the minced chicken in a large bowl. Crack the egg over the meat.

3. Add the crushed garlic, chopped parsley, salt, and pepper. I don’t recommend adding all the salt at the beginning if you’re not sure how much you want, especially since each minced meat can have a slightly different taste.

4. Mix all the ingredients very well until you get a uniform mixture. It doesn’t need to be over-kneaded, just enough to bind everything together. The mixture isn’t very dense, but it shapes easily with damp hands.

5. Heat a pan with oil. The amount of oil depends on the pan, but it needs to be a thin layer covering the bottom, not too much.

6. Form medium-sized meatballs, round or slightly flattened, according to preference. You can wet your hands with a little water to prevent the mixture from sticking.

7. When the oil is hot, place the meatballs in the pan without crowding them. Let them brown over medium heat, then turn them to cook on the other side. About 4-5 minutes on each side, but it depends on size. Don’t move them immediately after placing them in the pan, so they don’t break.

8. Remove them onto a paper towel to absorb the excess oil.

Why I make this recipe often

This recipe is among the quickest when I have minced chicken on hand. The ingredients are simple, I always have them at home. It’s the kind of dish that works both warm and cold, as lunch or a snack. The parsley and garlic completely change the flavor of the chicken, which otherwise would be too bland. They keep well for a day or two and don’t dry out quickly if you don’t leave them exposed to air.

Tips and variations

Tips

Don’t put the meatballs in the pan until the oil is hot, otherwise, they will stick.
If you want a less dense texture, you can beat the egg before adding it to the meat.
Don’t flip them too often in the pan. Once placed, let them cook for 3-5 minutes on one side, then turn them just once.
The garlic must be finely crushed. If there are large pieces, they won’t cook evenly.

Substitutions

If you don’t have fresh parsley, you can use dried parsley, although the taste won’t be as fresh.
Eggs can be replaced, if necessary, with a little mineral water for a lighter texture, but the mixture binds best with an egg.

Variations

You can also add a little grated onion or dill to the mixture, according to taste. I don’t usually do this, but it works.
If you want spicier meatballs, you can add a little chopped chili pepper.
For a crunchier version, you can quickly coat the meatballs in flour before frying, but the original recipe doesn’t include this.

Serving ideas

They can be eaten plain, with bread or pita.
They go well with mashed potatoes, boiled potatoes, or a simple salad.
They are also good cold, as a snack or in a lunch box.

Frequently asked questions

Can I bake the meatballs in the oven instead of frying them?

This recipe is for frying, but if you want to bake them, you can place the meatballs on a baking tray lined with parchment paper and leave them for about 25-30 minutes at 180°C, turning them halfway through. The taste is slightly different, as they won’t have the same browned crust.

Can I use another type of meat?

Yes, you can use minced turkey or even a mix of chicken and pork, but the final taste will be different. With beef, the texture is denser, and the meatballs may turn out drier if you don’t add some fat.

What can I do if the meatballs fall apart while frying?

If they break apart, usually either the mixture is too soft (too much water or too little egg), or the oil wasn’t hot enough. You can add a little breadcrumbs or flour to the mixture, but that’s not part of the basic recipe.

How much garlic should I use if I want a milder taste?

You can use half a head or even less, according to preference. I use the whole head, but if you’re not a fan, it’s not mandatory.

Nutritional values

Approximately, for one serving (out of 6):

Calories: ~260 kcal
Protein: ~25 g
Fat: ~16 g
Carbohydrates: under 2 g
The values are approximate and depend on the amount of oil absorbed during frying. If you use leaner meat, the fat will decrease. Garlic and parsley add negligible calories.

Storage and reheating

The meatballs can be stored in the fridge in a sealed container for 1-2 days. For reheating, you can place them in the microwave or on a dry pan for a few minutes. They won’t stay crispy, but they remain tender. I don’t recommend freezing them, as they won’t have the same texture after thawing.