Be sure to try my Baked Chicken Thighs recipe next!
Chicken Meatballs
I can’t express how much I love these incredibly flavorful Chicken Meatballs. Not only are the meatballs themselves full of delicious flavor, but this savory sauce brings them to a whole new level! You may even prefer these over beef meatballs! This recipe ensures that the meatballs are perfectly tender, juicy, and stay together. You won’t have any issues with these falling apart on you! Make-ahead and freezer instructions are also included. And don’t miss my pro tips below!
How to Make It
*See recipe card below this post for ingredient quantities and full instructions. Combine meatball ingredients, adding in the meat last. Combine gently. (Overworking the meat can create tough meatballs.)
Roll into 24 meatballs, about 1 + 1/2 inches in size. Place on a lightly greased baking sheet and bake at 400° for 15 minutes Set aside.
Melt the butter and add the flour, cook for 2 minutes. Add the sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.
Add the meatballs and spoon the sauce on top. Heat through for 5 minutes, or until the internal temperature of the meat is 165°F.
Make Ahead Method
Prepare the meatballs as outlined and refrigerate or freeze. You may choose to bake now or later. If you bake them ahead of time, let cool completely and store in an airtight container until ready to serve. Refrigerate for 2-3 days or freeze for 3 months. The sauce mixture can also be combined up to 2 days ahead of time and stored in an airtight container in the fridge. This includes every sauce ingredient other than the butter/flour. When ready to serve: Cook the sauce as outlined, add the baked meatballs, simmer, and serve!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze/reheat very well! To Reheat: Place on a baking sheet or dish and cover with foil. Bake at 300° F for 15 minutes. (If frozen, thaw in the fridge overnight.)
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Mini Food Processor: To grind your own chicken breast. The cost is much less per pound if you purchase chicken breast vs. ground chicken. Baking Sheet– This is the one pictured above that I use to bake the meatballs. Better Than Bouillon– I use this for the bouillon cubes in my recipes as well as to make beef and chicken broth. It takes up very little space and is easy to measure customized amounts. Small Cookie Scoop– A heaping scoop of this will help measure out your meatballs in a uniform size. Mixing Bowl- To combine the meatball ingredients. 12-inch Enamel Cast Iron Skillet– A great size for the sauce/meatballs. Gravy Master– To add an optional darker color to the sauce.
