Chicken Meatballs Recipe

Prep

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or lightly oil. Place the breadcrumbs in a small bowl and pour the milk over them; let soak until mostly absorbed, about 5 minutes.

In a large bowl combine ground chicken, soaked breadcrumbs, grated parmesan, egg, minced garlic, minced shallot, chopped parsley, dried oregano, salt, and pepper. Use a fork or your hands to mix gently until just combined — avoid overworking to keep meatballs tender.

Portion the mixture into 1 1/4-inch (about 1.5 tablespoon) to 1 1/2-inch meatballs (yields ~18–20 small meatballs). Wet your hands lightly to prevent sticking and roll each into a compact ball.

Heat a large ovenproof skillet over medium heat and add 2 tablespoons olive oil. When shimmering, add meatballs in a single layer without crowding. Brown on one side without touching for 2–3 minutes, then gently roll to brown other sides (total browning about 4–6 minutes). You may need to brown in batches.

If using butter, add 1 tablespoon to the skillet and spoon the melted butter and pan oil over the meatballs for 30 seconds to glaze.

Transfer the skillet to the preheated oven (or move meatballs to the prepared baking sheet) and bake until cooked through, 8–10 minutes (internal temperature 165°F / 74°C). Remove from oven and let rest 3 minutes.

If desired, sprinkle extra grated parmesan and chopped parsley over the warm meatballs before serving.

While the meatballs bake, make the aioli. In a small bowl combine mayonnaise, Greek yogurt, minced chipotle and 1 teaspoon adobo sauce, lemon juice, grated parmesan, grated garlic, smoked paprika, salt, and pepper.

Stir until smooth and taste. Adjust heat by adding more minced chipotle or adobo sauce in 1/4 teaspoon increments, and adjust salt or lemon for brightness. If too thick, thin with up to 1 tablespoon water or more lemon juice.

Chill for at least 10 minutes if time allows to let flavors meld. Bring to room temperature just before serving if chilled longer.

Arrange meatballs on a platter, serve with a bowl of chipotle-parmesan aioli for dipping. Garnish with extra parmesan, chopped parsley, and lemon wedges if desired.

Leftovers: refrigerate meatballs and aioli separately in airtight containers for up to 3 days. Reheat meatballs in a 350°F (175°C) oven for 8–10 minutes or until warmed through.