Ingredients:

  • 5 lbs Ground Chicken (Breast and Thigh blend), chilled
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Whole Milk (or buttermilk)
  • 1 Large Egg, lightly beaten
  • 1/4 cup Yellow Onion, finely grated or minced
  • 3 Garlic Cloves, minced
  • 1/4 cup Fresh Parsley, finely chopped
  • 1 tsp Dried Oregano
  • 1 Tbsp Lemon Zest (from 1 medium lemon)
  • 1/2 tsp Red Pepper Flakes (optional)
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 2 Tbsp Extra Virgin Olive Oil, for searing

Instructions:

  1. Prepare the Binder: In a small bowl, combine the Panko breadcrumbs and milk. Stir well and let sit for 5 minutes until the breadcrumbs are fully saturated. This mixture is the panade, essential for moisture.
  2. Sauté Aromatics (Optional): If desired, lightly sauté the minced onion and garlic in 1 tsp of olive oil for 2 minutes until softened, then cool completely. (Otherwise, add raw).
  3. Combine Ingredients: In a large mixing bowl, gently add the chilled ground chicken, the soaked Panko mixture, the beaten egg, the aromatics (onion/garlic), parsley, oregano, lemon zest, red pepper flakes, salt, and pepper.
  4. Mix Gently: Using clean hands or a fork, mix the ingredients just until combined. Crucially, do not overmix, as this will lead to tough meatballs. Stop mixing as soon as no dry spots remain.
  5. Chill: Cover the bowl and refrigerate for at least 15 minutes. Chilling firms the mixture, making it easier to shape and helps the meatballs hold their form.
  6. Preheat & Prep: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  7. Shape Meatballs: Scoop the mixture (about 2 tablespoons per ball) and gently roll them into spheres. Place them on the prepared baking sheet, ensuring space between them.
  8. Sear (Optional): Heat the 2 Tbsp of olive oil in a large skillet over medium-high heat. Sear the meatballs in batches for 2–3 minutes per batch, turning until golden brown on all sides.
  9. Bake: Transfer the seared meatballs (or the baking sheet, if skipping the sear) to the preheated oven.
  10. Check Doneness: Bake for 15–20 minutes, depending on size. The meatballs are fully cooked when the interior is no longer pink and the internal temperature reaches 165°F (74°C).
  11. Rest and Serve: Remove from the oven and allow to rest for 5 minutes before serving alongside your chosen side or simmering in sauce.