Easily prepared and loaded with aromatic flavors of basil, these basil-parmesan chicken meatballs are the perfect accent to pasta or enjoyed on their own.
We served these chicken meatballs over a delicious and earthy porcini mushroom. Try out the recipe!
Basil-Parmesan Chicken Meatballs
Easily prepared and loaded with aromatic flavors of basil, these basil-parmesan chicken meatballs are the perfect accent to pasta or enjoyed on their own.
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Servings: 15 meatballs
Calories: 66kcal
Equipment
- Ovenproof skillet
Ingredients
- 1 pound ground chicken
- 1 cup fresh basil leaves
- ½ cup breadcrumbs
- ⅓ cup shredded Parmesan cheese
- ½ head of garlic
- Salt pepper, and crushed red pepper to taste
- 1 tablespoon cooking oil
- Extra virgin olive and more fresh basil optional, for serving
Instructions
Prepare Ingredients:
- Preheat oven to 400ºF. Roll the basil leaves into a tight bundle and thinly slice into ribbons to create a chiffonade of basil. Peel and mince all the garlic.
Prepare the Meatballs:
- In a bowl, combine the ground chicken, basil leaves, garlic, breadcrumbs, parmesan and season with salt, pepper, and crushed red pepper. (If desired, fry a small piece of the meatball mixture to ensure that it is seasoned correctly.)
- Gently combine the mixture in the bowl with your hands without over-mixing. Form the meatballs into tablespoon-sized balls and roll lightly. Do not over-roll the meatballs; they should be a bit ragged. Transfer the meatballs to a plate.
Cook the Meatballs:
- In a large, ovenproof skillet, heat the 1 tablespoon cooking oil until over medium heat until hot. Add the meatballs in an even layer and cook for about 2 minutes per side until lightly browned all over. Transfer to the oven for 15-20 minutes or until the meatballs are completely cooked through, turning once midway through cooking.
To Serve:
- If serving as an appetizer, arrange the meatballs on a bed of fresh basil leaves and drizzle with a touch of extra virgin olive oil. Enjoy!
Nutrition
Calories: 66kcal | Carbohydrates: 3g | Protein: 6g | Fat: 4g | Sodium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg
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I didn’t cook these in an oven at any point; I just used a frypan the whole way with a spray of olive oil.
They were amazing though—not too dry, lovely texture and delicious flavours!
The only thing I would say is that the basil needs to be chopped quite finely.
I also didn’t use salt when I made the mixture, I used a teaspoon of soy sauce for extra umami and flavour.
Highly recommended!
Thank you for your comment! So happy you enjoyed them!