Ingredients:

  • 1 pound Ground Chicken (mince, 93% lean preferred)
  • ¾ cup Panko Breadcrumbs
  • ¼ cup Whole Milk
  • 1 Large Egg (lightly beaten)
  • ½ cup Parmesan Cheese (freshly grated)
  • 2 cloves Garlic (finely minced or grated)
  • 1 tablespoon Fresh Thyme Leaves (chopped)
  • 1 teaspoon Lemon Zest
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Freshly Ground Black Pepper
  • 2 tablespoons Olive Oil
  • 1 tablespoon Unsalted Butter
  • 2 cups Optional Sauce (Marinara or Cream Sauce)

Instructions:

  1. Hydrate the Binder: In a small bowl, whisk together the milk and the beaten egg. Add the Panko breadcrumbs, Parmesan, minced garlic, thyme, and lemon zest. Stir lightly to combine and let sit for 5–10 minutes. This allows the Panko to fully absorb the moisture.
  2. Combine Ingredients: Place the ground chicken in a large mixing bowl. Pour the soaked Panko mixture over the chicken. Add the salt and pepper.
  3. Mix Gently: Using clean hands or a fork, very lightly combine the mixture. Mix only until just combined, as overmixing leads to tough, rubbery meatballs.
  4. Chill the Mixture: Cover the bowl with cling film and refrigerate for 30 minutes. This crucial step firms up the fat, making the mixture easier to roll.
  5. Preheat and Shape: Preheat the oven to 180°C / 350°F. Roll the mixture into uniform spheres (about 1.5 inches / 4 cm). Place them on a platter or lined sheet pan.
  6. Sear for Colour: Heat the olive oil in your large, oven-safe skillet over medium-high heat. Add the Chicken Meatballs, ensuring they are not crowded. Sear for 2–3 minutes, turning occasionally, until a nice golden-brown crust develops on all sides.
  7. Add Finishing Fat: Reduce the heat slightly and add the tablespoon of butter. Baste the meatballs quickly with the melting butter.
  8. Oven Finish (Option A - Dry): Transfer the skillet directly to the preheated oven. Bake for 10–12 minutes, or until the internal temperature reaches 74°C / 165°F.
  9. Oven Finish (Option B - In Sauce): If using, pour your warm sauce over the seared meatballs in the skillet. Ensure they are submerged halfway. Transfer to the oven and bake for 15 minutes.
  10. Rest and Serve: Remove the meatballs from the oven and let them rest in the sauce for 5 minutes before serving. Garnish with a final sprinkle of Parmesan and fresh parsley.