Ingredients
Equipment
Method
- In a large bowl, combine the ground chicken, panko breadcrumbs, chopped fresh parsley, chopped fresh mint, grated onion, lightly beaten egg, minced garlic, dried oregano, salt, and black pepper.1 pound ground chicken, 1/4 cup panko breadcrumbs, 2 tablespoons finely chopped fresh parsley, 2 tablespoons finely chopped fresh mint, 1/4 cup finely grated onion, 1 large egg, 2 cloves garlic, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Using your hands, gently mix all the ingredients together until just combined. Be careful not to overmix, as this can result in tough meatballs. You want the mixture to hold together well when squeezed.
- Roll the mixture into uniform meatballs, about 1 to 1.5 inches in diameter. You should get about 20-25 meatballs from this recipe. You can adjust the size based on your preference.
- Heat the 2 tablespoons of olive oil in a large skillet over medium-high heat. Ensure the oil is shimmering but not smoking.2 tablespoons olive oil
- Carefully add the prepared meatballs to the hot skillet in a single layer, making sure not to overcrowd the pan. You may need to cook them in batches.
- Sear the meatballs for about 2-3 minutes per side, until they are golden brown and have developed a nice crust. This searing process locks in the juices and adds fantastic flavor.
- Reduce the heat to medium-low, cover the skillet, and continue to cook for another 8-10 minutes, or until the meatballs are cooked through and no longer pink in the center. You can test for doneness by cutting into one meatball.
- Once cooked, remove the meatballs from the skillet and let them rest for a minute or two before serving.
Notes
Refrigerated meatballs will stay fresh for up to 3-4 days. Freeze for up to 2-3 months. Reheat gently in a skillet or microwave.