Tender chicken meatballs sized for toothpick service, built to avoid dryness through controlled protein breakdown and hydrated binders. Served with a simple yogurt sauce.
The 'loosen the meat' step is critical for chicken - do not skip it. Thigh meat is strongly preferred over breast for moisture retention.
Yogurt sauce adds moisture and acid without masking texture. SERVING: Toothpicks for appetizer service. Sauce on side or lightly spooned over.
Ingredients
Scale
Measurement units
- 1 lb Ground chicken, thigh meat preferred
- ¾ tsp Kosher salt
- ½ tsp Black pepper
- ½ tsp Garlic powder
- ¼ cup Whole milk
- ⅓ cup Plain breadcrumbs
- 1 whole Large egg
- 1 tbsp Olive oil
- ⅓ cup Plain Greek yogurt
- ½ tbsp Fresh lemon juice
- ½ tbsp Olive oil
- ⅛ tsp Kosher salt
Ingredients
Scale
Measurement units
- 1 lb Ground chicken, thigh meat preferred
- ¾ tsp Kosher salt
- ½ tsp Black pepper
- ½ tsp Garlic powder
- ¼ cup Whole milk
- ⅓ cup Plain breadcrumbs
- 1 whole Large egg
- 1 tbsp Olive oil
- ⅓ cup Plain Greek yogurt
- ½ tbsp Fresh lemon juice
- ½ tbsp Olive oil
- ⅛ tsp Kosher salt
Instructions
Hydrate the binder
Combine milk and breadcrumbs in a small bowl. Rest 2 minutes until fully absorbed.
Equipment
- small bowl
Ingredients
- whole milk (¼ cup)
- plain breadcrumbs (⅓ cup)
Loosen the chicken
Place ground chicken in a wide bowl. Sprinkle with kosher salt. Gently pinch, fold, and smear the meat for 30 to 45 seconds until slightly tacky but still loose. Do not knead.
Equipment
- large mixing bowl
Ingredients
- ground chicken, thigh meat preferred (1 lb)
- kosher salt (¾ tsp)
Add the seasonings
Add black pepper and garlic powder. Add soaked breadcrumbs, egg, and olive oil.
Ingredients
- black pepper (½ tsp)
- garlic powder (½ tsp)
- large egg (1 whole)
- olive oil (1 tbsp)
Mix gently
Fold just until combined. Stop immediately once the mixture holds together. Do not overmix.
Portion the meatballs
Form into 1 inch balls weighing approximately 0.5 oz each. Do not compress. Handle gently.
Equipment
- portion scoop or scale
Preheat the oven
Heat oven to 425°F. Verify with oven thermometer.
Bake the meatballs
Place meatballs (about 1.5 inches diameter, 1.5 oz each) on a wire rack set over a rimmed baking sheet. Bake 10 to 12 minutes until internal temperature reaches 165°F.
Equipment
- rimmed baking sheet
- wire rack
- instant-read meat thermometer
Rest the meatballs
Rest 3 minutes before saucing.
Whisk the sauce
Whisk yogurt, lemon juice, olive oil, and salt until smooth.
Equipment
- small bowl
Ingredients
- plain Greek yogurt (⅓ cup)
- fresh lemon juice (½ tbsp)
- olive oil (½ tbsp)
- kosher salt (⅛ tsp)
Serve
Transfer meatballs (about 1.5 inches diameter, 1.5 oz each) to serving plate with toothpicks. Serve with yogurt sauce spooned lightly over or alongside.
Before you cook
Cook notes
- • The 'loosen the meat' step is critical for chicken - do not skip it.
- • Thigh meat is strongly preferred over breast for moisture retention.
- • Yogurt sauce adds moisture and acid without masking texture.
- • SERVING: Toothpicks for appetizer service. Sauce on side or lightly spooned over.
- • These meatballs can be held for 15-20 minutes after cooking.
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