Equipment
Ingredients
Meatballs
- 500 g ground chicken, chilled
- 50 g panko breadcrumbs
- 30 ml whole milk, cold
- 40 g parmigiano-reggiano, finely grated
- 1 egg, lightly beaten
- 2 garlic, minced
- 10 g fresh parsley, finely chopped
- 5 g kosher salt
- 2 g black pepper, freshly ground
- 15 ml olive oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 327 kcal
- Protein
- 29 g
- Carbohydrates
- 11 g
- Fat
- 19 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 792 mg
- Saturated Fat
- 6 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 162 mg
- Potassium
- 740 mg
- Calcium
- 173 mg
- Iron
- 2.2 mg
- Magnesium
- 41 mg
- Phosphorus
- 348 mg
- Zinc
- 2.5 mg
- Vitamin A
- 55 mcg
- Vitamin C
- 4 mg
- Vitamin D
- 0.4 mcg
- Vitamin E
- 1.1 mg
- Vitamin K
- 46 mcg
- Vitamin B6
- 0.7 mg
- Vitamin B12
- 1.0 mcg
- Thiamin
- 0.28 mg
- Riboflavin
- 0.46 mg
- Niacin
- 7.9 mg
- Folate
- 26 mcg
- Water
- 115 g
Sources: USDA FoodData Central
Method
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper to prevent sticking.
Combine the panko breadcrumbs and whole milk in a large mixing bowl. Stir until the crumbs absorb the liquid to create a panade. Let sit for 5 minutes.
Using a chef's knife and cutting board, finely chop the fresh parsley and mince the garlic cloves.
Add the ground chicken, grated Parmigiano-Reggiano, beaten egg, prepared garlic, parsley, kosher salt, and black pepper to the bowl with the panade. Mix gently with your hands until just incorporated, being careful not to overwork the meat to maintain a tender texture.
Coat your hands lightly with the olive oil to prevent sticking. Roll the mixture into 16 equal-sized meatballs and place them evenly spaced on the prepared baking sheet. Wash hands, tools, and surfaces thoroughly with hot, soapy water immediately after handling the raw poultry to prevent cross-contamination.
Bake the meatballs in the preheated oven for 18 to 20 minutes. Use a digital meat thermometer to verify the internal temperature has reached a food-safe 74°C (165°F) in the center of the thickest meatball.
Remove the baking sheet from the oven. Let the meatballs rest for 5 minutes before serving so the interior juices can redistribute and settle.
Chef's Notes
- Ground chicken is inherently lean and prone to drying out. The panade (milk-soaked breadcrumbs) is absolutely critical here as the starches gelatinize and trap moisture during cooking.
- Baking at a high temperature of 200C creates oven-spring and a quick crust, avoiding the flattening effect that happens to delicate chicken meatballs cooked slowly.
- For the lightest texture, portion the meatballs using a mechanical ice cream scoop before gently rounding them in your oiled palms.
- To test your seasoning before committing, fry a teaspoon-sized patty of the raw mixture in a small skillet, taste it, and adjust the salt in the raw batch if necessary.
Storage
Refrigerator: 4 days — Store in an airtight container. Keep separate from sauce if crispness is desired upon reheating.
Freezer: 3 months — Freeze cooked meatballs on a baking sheet until solid, then transfer to a freezer bag.
Reheating: Simmer gently in marinara sauce for 10 minutes until heated through, or microwave in 30-second intervals.
Troubleshooting
Meatballs are tough and dense
Cause: The meat mixture was overworked or squeezed too tightly during shaping
Fix: Cannot be fixed once cooked, but slicing them and simmering in a rich sauce can mask the texture
Prevention: Mix with a light touch using only your fingertips until ingredients are barely dispersed
Meatballs are dry and crumbly
Cause: Overbaking past the safe internal temperature, or the panade step was skipped
Fix: Crush into a marinara sauce to serve as a meat ragu to reintroduce moisture
Prevention: Pull exactly at 74C (165F) and always include the milk-soaked breadcrumbs
Cultural Context
While giant meatballs swimming in spaghetti sauce are largely a beloved staple of Italian-American cuisine, traditional Italian polpette are often much smaller. They were historically made from leftover roasted meats, stale bread, and cheese, served either on their own, as a snack, or in a light broth. Adapting the technique to utilize fresh ground chicken offers a modern, lighter profile that still perfectly honors the rustic charm and comforting flavors of the classic dish.
