Description
Succulent Mexican-style chicken meatballs bring zesty flavors from authentic ingredients. Cilantro, lime, and spices create a mouthwatering dish that satisfies cravings and invites culinary exploration.
Ingredients
Scale
Protein:
- 1 pound (454 grams) ground chicken
- 1 egg (lightly beaten)
Herbs and Seasonings:
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon dried oregano
- 3 cloves garlic (minced)
- 1 small onion (finely diced)
- 1/2 teaspoon paprika
- Salt and pepper (to taste)
Binding and Flavor Enhancers:
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil (for frying or brushing)
Serving Options:
- Pasta (spaghetti or any type)
- Tomato sauce (marinara or homemade)
- Crusty bread (for subs or on the side)
- Fresh basil or parsley (for garnish)
Instructions
- Blend ground chicken with breadcrumbs, Parmesan, egg, garlic, onion, parsley, oregano, paprika, salt, and pepper in a spacious mixing vessel.
- Delicately fold ingredients together, maintaining a light touch to prevent dense meatball texture.
- Craft uniform spherical portions approximately 1-1.5 inches in diameter using gentle rolling motions.
- Select cooking method: skillet or oven preparation.
- For skillet technique, warm olive oil over medium heat (375°F), carefully positioning meatballs to prevent overcrowding.
- Rotate meatballs periodically, ensuring golden-brown exterior and internal temperature reaching 165°F, approximately 10-12 minutes.
- Oven alternative: Preheat to 400°F, arrange meatballs on lined baking sheet, lightly brush with olive oil.
- Roast for 15-20 minutes, rotating midway to guarantee even browning and complete cooking.
- Transfer to serving platter, accompanied by pasta, marinara sauce, or nestled within crusty bread sandwich.
- Elevate presentation by scattering fresh parsley or basil as vibrant garnish.
Notes
- Chill the mixture for 15-30 minutes before forming meatballs to help them hold shape and prevent crumbling during cooking.
- Use a light touch when mixing and shaping to keep meatballs tender and prevent dense, tough texture.
- Replace breadcrumbs with gluten-free alternatives like almond flour or crushed pork rinds for low-carb or gluten-sensitive diets.
- For extra moisture, add a splash of milk or grated zucchini to prevent dry meatballs, especially when using lean ground chicken.
- Prep Time: 15 minutes
- Cook Time: 12 minutes (skillet) or 20 minutes (oven)
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 280 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 90 mg