Tender, juicy, and bursting with flavor are these Rosemary Parmesan Chicken Meatballs. They are a satisfying but lighter substitute for traditional meatballs, made with ground chicken, fresh rosemary, and nutty Parmesan cheese.
These meatballs are incredibly versatile and simple to prepare, making them ideal for pasta, appetizers, or meal prep.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Ground chicken | 1 lb | |
| Parmesan cheese | ½ cup | Grated |
| Breadcrumbs | ½ cup | |
| Egg | 1 large | |
| Garlic | 3 cloves | Minced |
| Fresh rosemary | 1 tablespoon | Finely chopped |
| Fresh parsley | 2 tablespoons | Chopped |
| Milk | 2 tablespoons | Keeps meatballs moist |
| Salt | 1 teaspoon | |
| Black pepper | ½ teaspoon | |
| Olive oil | 1 tablespoon | For cooking |
Instructions
1.Get the mixture ready.
Ground chicken, Parmesan, breadcrumbs, egg, garlic, rosemary, parsley, milk, salt, and pepper should all be combined in a big bowl. Gently stir until just incorporated.
2.Form Meatballs
Roll the mixture into tiny meatballs with a diameter of 1 to 1.5 inches.
3.Prepare the meatballs
In a skillet, heat the olive oil over medium heat. Meatballs should be cooked for 8 to 10 minutes, turning them occasionally, until they are browned and cooked through (internal temperature: 165°F/74°C).
As an alternative, bake for 15 to 18 minutes at 400°F (200°C).
4.Present
Serve warm as an appetizer or with pasta and your preferred sauce.
Tips for the Best Meatballs
- To keep them tender, avoid overmixing.
- For optimal flavor, use fresh rosemary.
- If the mixture seems dry, add a little more milk.
- For a healthier, hands-off alternative, bake
Serving Suggestions
- Add the spaghetti and marinara sauce.
- Serve over bowls of quinoa or rice.
- Serve with roasted veggies.
- Serve with dipping sauce as party appetizers.
Storage
- Cooked meatballs can be kept in the refrigerator for up to four days.
- Freezer: Freeze for a maximum of two months.
