Chicken Meatballs, Italian Style Recipe (2024)

Tasty and easy. I used ground chicken instead of thighs to make it even easier. Served over marinara sauce.

I used chicken breasts and added seasoned breadcrumbs, garlic and basis to the mix. After lightly frying them, I put them in a dutch oven with homemade tomato sauce and cooked them on low heat for an hour. DELICIOUS!

These were the easiest and tastiest meatballs I've ever made! I made a double batch - used them as lunch box finger food for my family. My four year old came home from day camp exclaiming, "MAMA! I LOVED my lunch!" I'm sure they're great with sauce but they certainly don't need any.

Too much onion. Next time I would grate half of the amount called for and then squeeze out the excess water.
I used a quarter cup of bread crumbs and the mixture was still very wet.

Family loved these, but I thought they were a bit dull. Nothing a scoop of parmesan and a shake of Italian seasoning can't fix, however. Will jack up the spices next time.

Best, easiest meatball recipe. I’ve made it a few times. Some recommended mods: used a combo of basil/rosemary/thyme/oregano instead of parsley, added lemon zest (~a teaspoon), added a fair amount of red pepper flakes. My food processor is a hassle to clean so I’ve also hand mixed (finely chopping the onion herbs) which works well. Last night I was in a rush and didn’t even roll/dredge the meatballs, just kind of dropped spoonfuls of meat into the hot oil — still turned out great!

Chickpea flour instead of flour. Double the recipe!

Personally, I added a little bit of Panko to the recipe. The meat was too meaty and loose. Panko gave it a bit more firmness, and kept his rounded shape.

I normally poach meatballs for texture and ease but here I divided the mixture and followed the recipe for half and poached the other half. We preferred the recipe with the flour coating - it had more flavor and was still tender. Unfortunately I under salted so next time I will fry one and check for seasoning first.

These are tasty...just enough for 3 diners, including my hub and one ex-stray shihtzu, a gourmand and NYT meatballs expert. These were so very delicious to my New England taste buds. Don't skimp on the kosher salt or the flour, which imparts a crunch. Per recommendations here, I added 1/3 c. panko and a careful sprinkle of Italian Seasonings. Spooned Julia Moskin's 15 minute marinara into a bowl and dropped 5 of these on top. Mark B...thanks for this one.

I sautéed the onions, added minced garlic, used ground chicken, some Italian panko, made them bigger, fried then oven until done. pretty dam good.

These meatballs were SO tasty and easy like other posters mentioned. The food processor step was key for the dispersed flavor. I also decided to bake them to make it a little easier - 425 for 18-20 minutes was perfect for balls that were ~1.5 inches in diameter. I added them to tomato sauce but they can totally be eaten on their own. Added some panko and rosemary/oregano.

These are super simple and easy if you use ground chicken (though probably not as tasty). But they are really good and make a quick dinner.

These are extremely tender and flavorful. The lack of bread filling—replaced by an egg—keep them tender, unusual for chicken meatballs. I used ground chicken and they were still great.

Best, easiest meatball recipe. I’ve made it a few times. Some recommended mods: used a combo of basil/rosemary/thyme/oregano instead of parsley, added lemon zest (~a teaspoon), added a fair amount of red pepper flakes. My food processor is a hassle to clean so I’ve also hand mixed (finely chopping the onion herbs) which works well. Last night I was in a rush and didn’t even roll/dredge the meatballs, just kind of dropped spoonfuls of meat into the hot oil — still turned out great!

I used this recipe as inspiration with several changes, many thanks to the comments here - used ground chicken, added half a cup of breadcrumbs, used onion powder instead of raw onion and dried Italian spice mix. I also baked the meatballs before simmering them in tomato basil sauce. The meatballs were super tender and flavorful.

For my one year old grandson, I made these with less onion and some panko, boiled in chicken broth for ten minutes. Very good, and can freeze some for later.

Almost used pre-ground chicken, but glad I did not. Was easy to throw thighs in the processor, per this recipe. These meatballs came out really good; after chilling them, I just cooked them directly in my soupy tomato sauce for a few minutes, skipping the flour of course.

If you use ground white meat chicken you will find it is too wet a mixture in the food processor, so add 1/4 to 1/2 cup bread crumbs. I served the meatballs with a sauce made of chopped fresh mint, garlic, olive oil, salt and lemon juice. They were delicious.

These had a weird taste. I’m not sure if it was because it was too much onion or too much parsley. I used a packed 1/4 cup of parsley which I think was definitely too much. Also the meatballs didn’t hold their shape and fell apart.

Yum- frying them was not fun but did it in the Dutch oven and it worked well.

I was in a rush to make dinner and looking for a way to use ground chicken, so I subbed that for the thighs, already had leftover Parmesan grated, and added a chopped onion, dried parsley, Italian pizza seasoning, and salt and pepper. It was really tasty and loved by all. I served with a side of pasta and steamed broccoli.