When you need dinner on the table fast but don’t want to sacrifice flavor, these incredible chicken meatballs are your answer! In just 10 minutes under the broiler, you’ll have perfectly golden, juicy meatballs that are bursting with savory goodness.
What makes these meatballs so special? The secret is in the technique – combining panko breadcrumbs with milk creates the most tender texture, while a generous helping of Parmesan cheese adds that irresistible umami depth. Plus, they’re incredibly versatile! Toss them with marinara over pasta, stuff them into crusty rolls for epic meatball subs, or serve them as crowd-pleasing appetizers at your next gathering.
I love how foolproof this recipe is – even beginner cooks will nail it every time. The broiler method gives you that beautiful golden exterior while keeping the inside incredibly moist and flavorful. Trust me, once you try these, they’ll become your go-to weeknight dinner solution!
Recipe Details
- Prep time: N/A
- Cook time: N/A
- Servings: N/A
Ingredients
- Nonstick cooking spray for the baking sheet
- 1 large egg, lightly whisked
- ½ cup panko breadcrumbs
- ½ cup freshly grated Parmesan cheese
- ¼ cup whole milk
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh flat-leaf parsley, finely chopped
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1 pound ground chicken (preferably a mix of light and dark meat)
Instructions
- Prepare your oven and baking sheet: Set your oven to broil and position a rack about 8 inches from the heat source. Line a large rimmed baking sheet with aluminum foil and generously spray with nonstick cooking spray.
- Create the flavor base: In a large mixing bowl, whisk together the beaten egg, panko breadcrumbs, Parmesan cheese, milk, olive oil, chopped parsley, salt, pepper, garlic powder, and Worcestershire sauce until well combined. Allow this mixture to rest for 5 minutes – this helps the breadcrumbs absorb the liquid for maximum tenderness.
- Add the chicken gently: Using clean hands, gently fold the ground chicken into the breadcrumb mixture until just combined. Be careful not to overmix, as this can result in tough meatballs. The mixture should feel soft and slightly sticky to the touch.
- Shape into perfect meatballs: Using a small ice cream scoop or measuring spoon, portion out about 2 tablespoons of the mixture for each meatball. Roll gently between your palms to form smooth balls and place them on your prepared baking sheet, spacing them about an inch apart. You should get approximately 17 meatballs. If the mixture sticks to your hands, lightly dampen them with water.
- Broil to golden perfection: Place the baking sheet under the broiler and cook for 8-10 minutes, until the meatballs are beautifully golden brown and reach an internal temperature of 165°F. Serve immediately while hot and juicy!
Tips & Variations
Pro tip: For extra flavor depth, try adding a pinch of Italian seasoning or red pepper flakes to the mixture. If you prefer turkey, it works just as well as chicken in this recipe! Store leftovers in the refrigerator for up to 4 days – they reheat beautifully in the microwave, skillet, or even back under the broiler for a few minutes to crisp up the exterior.
