These chicken meatballs are moist, flavourful and just.. so good! I’ve been making them weekly, often serving them with roasted veggies or a side salad. You can play around with the spice combo, but overall the ratios below are perfect. The key to these meatballs is mixing together the egg, panko and spices before adding in the meat. This allows for the spices to be evenly distributed and avoids overmixing the ground chicken. They are glazed versus super sauce-y, so they would also make a great appetizer at a gathering.
Glazed Chicken Meatballs
Serves 4, 30 mins
Ingredients:
1 package of ground chicken
½ cup panko crumbs
1 egg
½ tsp of each: garlic powder, paprika OR curry powder, red pepper flakes (OR ¼ tsp if you don’t like spicy things), kosher salt
Pepper
¼ cup of jelly/jam (grape, fig or quince are best!)
2 tbsp light soy sauce
2 tbsp water
Method:
Mix together the egg, panko and spices until well mixed. Add ground chicken and mix until the breadcrumb mixture is well distributed. Roll into meatballs the size of your choice – I like 1.5 tbsp ish!
Heat non-stick pan to medium heat, add 2 tsp of olive oil. Brown the meatballs, turning often to maintain their round shape. Continue to cook until cooked through (165F meat thermometer) - typically 12-15 minutes for the size above. While the meatballs are cooking, make the glaze!
Mix together the glaze (you can use boiled water if you need help breaking down the jelly).
Once the meatballs are cooked through, pour the glaze into the pan and continue to cook until it thickens and coats all the meatballs. If you want it more sauce-y you can add water a tbsp at a time to the pan!