Chicken Meatballs

Chicken Meatballs

These meatballs started out, funnily enough, as a meatloaf for a meal at home one night with our actual family. For the stewed-chicken-and-rice recipe, instead of forming a loaf, we made small, attractive meatballs, baked them briefly and then added them to the final stew with a chicken-skin garnish.
  • Total:
  • Serves: 24 persons



  1. Step 1

    Melt the butter in a sauté pan, and sweat the onion until soft and translucent, taking care not to brown, about 5 minutes. Add a few drops of water if needed. Cool completely.
  2. Step 2

    In a mixing bowl, combine the chicken, pork, onion-soup mix, egg, panko breadcrumbs, Parmesan, parsley and onion. Season with salt and pepper.
  3. Step 3

    Form the meat into Ping-Pong-ball-size balls, and place on a parchment-lined baking sheet. Place in the freezer for 8-10 minutes.
  4. Step 4

    Remove from the freezer and bake at 400 until just cooked through, about 7-9 minutes.