This chicken meatball recipe is very similar to the classic pork and beef meatball recipe you can find here. In this version, we add a tablespoon of breadcrumbs, which makes the meatballs slightly crispy on the outside. Even though they don’t contain the beloved Romanian pork, these meatballs are just as flavorful. Honestly, we can’t decide which ones are better—we’ll let you try both recipes and share your opinion!
What we do know is that within two days, we always finish a whole bowl of these delicious little meatballs—or maybe even faster, especially when we have guests! Next time, we plan to try a fish meatball recipe—we’re curious to see how it turns out since we’ve never made it before.
But for now, let’s get started on these chicken meatballs!
Chicken Meatballs
Equipment
Ingredients
1 kg minced chicken- 2 eggs
- 2 carrots
- 2 potatoes
- 1 onion
- 1 head of garlic
- 1 bunch green parsley
- 1 bunch green dill
- 1 cup sunflower oil for frying
- 1 tbsp breadcrumbs
- 2-3 tsp salt
- 1-2 tsp ground black pepper
Instructions
Preparing the Mixture
- Peel, wash, and finely chop the onion. Place it in a large mixing bowl.Add the ground chicken and the two eggs to the bowl.Wash the parsley and dill, chop them finely, and add to the mixture.Peel and wash the carrots and potatoes. Grate them finely and mix them into the bowl.Crush the garlic and add it to the mixture, along with salt and black pepper to taste.Finally, add the breadcrumbs. These will give the meatballs a slight crunch.Mix all the ingredients thoroughly with your hands or a spoon until well combined.
Shaping the Meatballs
- Wet your hands in a small bowl of water to prevent the mixture from sticking.Shape medium-sized balls from the mixture, then flatten them slightly to form small patties.
Frying the Meatballs
- Heat the sunflower oil in a deep skillet over medium heat.Fry the meatballs in batches, cooking them on each side until they turn golden brown. Be careful not to overcook them, as they can dry out or burn.Remove the meatballs and place them in a bowl lined with paper towels to absorb excess oil. Replace the paper towels after each batch.
Serving Suggestions
- Serve the meatballs on their own with mustard as a dip.Pair them with a sauce, such as marinara (you can find the recipe for meatballs in tomato sauce here).Enjoy them alongside mashed potatoes, rice, or pickles for a complete meal.Bon appétit!
Notes
