You can enjoy them just as they are or dip them in a dipping sauce. They’re especially good when freshly prepared, but the leftovers are excellent, too. My mother-in-law introduced me to these meatballs. With the exception of turkey meatballs, I almost always make mine with beef (these spicy meatballs are wonderful). But when I tasted her recipe, I was hooked! Chicken meatballs have a milder flavor than beef ones, but they make up for it with their wonderfully tender and fluffy texture. Making them is as easy as can be - they’re ready in less than 30 minutes.
Recipe Card
Ground chicken: I highly recommend using ground chicken thighs and not chicken breast. Chicken breast is too dry. Mayonnaise: Adds creaminess to the meatballs and helps prevent them from becoming too dry. To season: Kosher salt, black pepper, garlic powder, onion powder, ground cumin, and smoked paprika. Olive oil: Used for frying the meatballs.
You start by mixing all the ingredients except for the oil. Form the mixture into 16 meatballs. Brown the meatballs in olive oil on all sides for about 5 minutes. Serve immediately with a dipping sauce, if desired. Sometimes, I serve these meatballs as a party appetizer with a dipping sauce, as shown in the pictures. You can use any store-bought sauce you like. The sauce pictured is Rao’s Arrabbiata Sauce. You can also make your own dipping sauce: Mix ½ cup of sour cream with 1 tablespoon of hot pepper sauce and 1 tablespoon of soy sauce (or a gluten-free alternative).
