Chicken meatballs



If you, too, are a fan of chicken thighs but never know what to do with the leftover breast part when you buy a rotisserie chicken or roast a chicken at home, we have just the solution for you! Chicken meatballs are tender, crispy bites that everyone, young and old alike, will love. They feature a popular filling: stringy mozzarella! Transform a dry and unappetizing chicken breast into something truly special with these chicken meatballs, which are perfect for many occasions - they can even be served as a simple appetizer. So, make plenty of them, serve them with a wide variety of sauces, and enjoy with friends!

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Ingredients for 9 meatballs
Chicken 5.5 oz (160 g) - roasted or rotisserie
Mozzarella cheese 1 oz (30 g)
Breadcrumbs 2 ½ tbsp (20 g)
Parmigiano Reggiano PDO cheese 3 tbsp (20 g)
Eggs 1
Oregano to taste
Fine salt to taste
Black pepper to taste
For breading and frying
Eggs 1
Breadcrumbs to taste
Vegetable oil to taste - for frying

How to prepare Chicken meatballs

To prepare your chicken meatballs, first separate the bones of the cooked chicken from the meat and remove the skin 1; you can use either the breast or the thighs. Next, pull apart the pieces of meat with your hands (2-3). 

Add the egg 4, breadcrumbs 5, and Parmigiano cheese 6.

Add the oregano leaves 7 and a pinch of salt and pepper, and mix everything together with your hands 8 until the mixture is nicely dense. Next, cut the mozzarella into small pieces. Take a portion of the meat mixture, bearing in mind that you will need to make 9 meatballs, and flatten it in the palm of your hand to form a shell 9

Place a couple of pieces of mozzarella in the center 10, and seal the mixture around it to form the meatball 11. Repeat this process for the others and arrange them on a tray lined with parchment paper 12

Next, beat the egg in a small bowl, pour the breadcrumbs into another, and heat the oil until it reaches a temperature of 340°F (170°C). Once the oil is hot, dip each meatball first in the egg 13 and then in the breadcrumbs 14. Fry the meatballs for a couple of minutes maximum 15, until golden brown,

then use a skimmer to drain the meatballs from the oil 16, and transfer them to a paper towel. Season with salt 17 and serve your meatballs while still hot 18


We recommend eating these chicken meatballs right away. 


For a super-crispy crumb coating, try using crumbled cornflakes instead of breadcrumbs. 

You might like to try replacing the mozzarella with another stringy cheese, such as scamorza or caciocavallo.