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
- Ovenproof skillet
- 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
- 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.
- 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!