Is it better to fry or bake chicken meatballs?

Pan frying meatballs in the pan gives them a nice flavorful, brown crust on the outside. But baking is a good option if you don't want to stand by the stove cooking them.

Why are my chicken meatballs tough?

When mixing and forming your meatballs, combine the ingredients gently and don't pack the meatballs too tightly. You also want to make sure you don't over cook them - the easiest thing to do is use a thermometer to check the internal temperature.

Should you flour meatballs before frying?

Rolling the raw meatballs in flour before frying in the pan is optional, but is a good trick to add more of a crust on the meatballs and helps keep them from falling apart.

Greek Chicken Meatballs | Kathleen's Cravings

Name: Greek Chicken Meatballs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Greek
Ingredients: 1 lb ground chicken; 1/2 cup Panko breadcrumbs; 1 egg; 1/2 teaspoon kosher salt; 1/8 teaspoon ground black pepper; 1 teaspoon dried oregano; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon red pepper flakes; 1 tablespoon packed minced fresh dill, can swap 1 teaspoon dried dill; 1 tablespoon packed minced fresh mint; 1-2 tablespoons oil, for frying; For Serving - Cucumber, Grape Tomatoes, Red Onion, Tzatziki, Romaine, Rice or Quinoa

Greek Chicken Meatballs

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★★★★★

5 from 1 reviews

Greek Chicken Meatballs are easy to make, flavorful, and can be served in many different ways! Serve with tzatziki, hummus, veggies, pita, and more!

Author: Kathleen Hansen
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 serving
Category: Main
Method: Stove
Cuisine: Greek

Ingredients

1 lb ground chicken
1/2 cup Panko breadcrumbs
1 egg
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon red pepper flakes
1 tablespoon packed minced fresh dill, can swap 1 teaspoon dried dill
1 tablespoon packed minced fresh mint
1-2 tablespoons oil, for frying
For Serving - Cucumber, Grape Tomatoes, Red Onion, Tzatziki, Romaine, Rice or Quinoa

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Instructions

Mix Meatball Mixture - In a medium bowl, mix all meatball ingredients together. I find it easiest to do this with your hands. Don't over mix.
Form Meatballs - Roll into ~1.5 tablespoon sized balls. I like to use a small cookie scoop to achieve even sizes. You can wet your hands with water if the mixture is sticking.
Cook Meatballs - Heat a large skillet or pan to medium high heat, add the cooking oil, and cook the meatballs for 3-4 minutes per side until browned and the internal temperature is 165 degrees F. I find it easiest to gently roll the meatballs onto their other sides vs trying to flip.
Serve - Serve the meatballs on their own with tzatziki, in a salad, a rice bowl, or stuffed into pitas.

Notes

Leftover meatballs can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Don't Crowd the Pan - It's a lot easier to flip the meatballs (or roll them over onto another side) if you have a space in the pan. If you use a large pan, like pictured, you should be able to cook them in one batch. If you only have a smaller pan, then you can cook in batches.

Nutrition

Serving Size: ~5 meatballs
Calories: 266
Sugar: 0.9 g
Sodium: 339.9 mg
Fat: 14.5 g
Carbohydrates: 10.8 g
Fiber: 0.9 g
Protein: 23.1 g
Cholesterol: 142.8 mg

Keywords: Greek chicken meatballs, chicken meatballs,

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