It’s easy to customize my baked chicken meatballs with your favorite spices.
You have all made my traditional meatballs many times since I first posted the recipe. So I’m pleased to be back today with my favorite recipe for baked Chicken meatballs! ♡
Let’s get right to the core issue of this recipe — chicken is a considerably leaner meat than pork or beef, which too often leads to sub-par meatballs that can be dry, tough, or disappointingly bland. It’s obvious that this isn’t acceptable. So today, we’re going to employ a few easy tricks to make sure that your meatballs are 5-star winners every single time.
First off, you’ve gotta start with a panade (puh-NOD)It is a fancy French name for a starch/liquid mixture. In our case, we used breadcrumbs and milk, soaked together as you prepared the other ingredients. This mixture prevents the meat from shrinking, and helps it to become tougher during cooking. It requires almost zero extra time yet makes a huge difference in keeping the meatballs moist and tender, so don’t skip it! Second, we’re going to be extra-gentle when forming the meatballs, so that the mixture doesn’t get overworked and accidentally become too tough. We’re also going to…
