This recipe for baked chicken meatballs is simple to make, and you can customize it with your favourite seasonings.
You have all made my traditional meatballs many times since I shared the recipe with you a few short years ago. So I’m pleased to be back today with my favorite recipe for baked 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’s a fancy French term for a mixture of starch and liquid (in this case, milk and breadcrumbs soaked while you prepare the other ingredients). This mixture helps to prevent the meat from shrinking or toughening when 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…
