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Chicken Meatballs with Tomato-Balsamic Glaze

Tested & Perfected Recipes

Chicken Meatballs

These light and elegant chicken meatballs pair well with buttered noodles and a vegetable for an easy weeknight meal, but you can also serve them as an appetizer — just make them smaller and spear with toothpicks.

how to make chicken meatballs

To begin, combine the egg, parsley, tomato paste, garlic, milk, salt and pepper in a large bowl.

how to make chicken meatballs

Mix well with a wire whisk, making sure the tomato paste is completely dissolved.

how to make chicken meatballs

Add the ground chicken, grated cheese and breadcrumbs.

how to make chicken meatballs

Use your hand to mix the ingredients together; it will be somewhat wet.

how to make chicken meatballs

Using wet hands, form medium-sized balls and place into an ungreased 9-x-13-in baking dish.

how to make chicken meatballsNext, make the glaze by combining the tomato paste, olive oil, balsamic vinegar and sugar in a small bowl.

how to make chicken meatballs

Whisk to combine.

how to make chicken meatballs

Brush the glaze evenly over the meatballs.

how to make chicken meatballs

Bake for about 30 minutes, or until an instant-read thermometer inserted into the center of a meatball registers 160°F. Remove from the oven and serve.

how to make chicken meatballs

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My Recipe Videos

Chicken Meatballs with Tomato-Balsamic Glaze

Servings: Makes 12 meatballs (or 24 appetizer-sized meatballs)
Total Time: 45 Minutes


For the Meatballs

  • 1 large egg
  • 3 tablespoons freshly chopped parsley
  • 1 tablespoon tomato paste
  • 1 clove garlic, minced
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound ground chicken (preferably Purdue, not extra lean all breast meat)
  • 1/2 cup grated Pecorino Romano cheese
  • 1/4 cup plus 2 tablespoons Italian seasoned bread crumbs

For the Glaze

  • 1-1/2 tablespoons tomato paste
  • 1-1/2 tablespoons extra virgin olive oil
  • 2 teaspoons balsamic vinegar
  • 3/4 teaspoon sugar


  1. Preheat the oven to 325°F.
  2. In a large bowl, combine the egg, parsley, tomato paste, garlic, milk, salt and pepper. Mix well with a wire whisk, making sure the tomato paste is completely dissolved.
  3. Add the ground chicken, grated cheese and breadcrumbs. Use your hand to mix the ingredients together; it will be somewhat wet. Form medium-sized balls and place into an ungreased 9-x-13-in baking dish.
  4. Make the glaze by combining all of the ingredients in a small bowl. Brush evenly over the meatballs. Bake for about 30 minutes, or until an instant read thermometer inserted into the center of a meatball registers 160°F. Remove from the oven and serve.
  5. Freezer-Friendly Instructions: The cooked meatballs can be frozen, with their glaze, for up to 3 months. When you’re ready to serve, reheat them, tightly covered with foil, in a 300°F oven, until hot in the center.

Pair with

Nutrition Information

Powered by Edamam

  • Serving size: 1 meatball
  • Calories: 119
  • Fat: 7 g
  • Saturated fat: 2 g
  • Carbohydrates: 4 g
  • Sugar: 1 g
  • Fiber: 0 g
  • Protein: 10 g
  • Sodium: 161 mg
  • Cholesterol: 54 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • Excellent! I , too, will double the glaze next time!

    • — Pat on February 6, 2019
    • Reply
  • Love the recipe, the chicken balls were light and fluffy with lots of flavor, but would like a gravy of some kind. I would make extra glaze for dipping when used as an hors d’oeuvre, but not sure what to serve with it when used for dinner. I used
    parmesan cheese as that’s what I had, but was wondering what the difference would be if I
    used romano as in the recipe. Is parm saltier?

    • — Irma Blauner on February 6, 2019
    • Reply
    • Hi Irma, Glad you like these! A lot of other readers have commented that they’ve made extra glaze as well. (And Pecorino cheese is more mild and a bit saltier than Parmesan.)

      • — Jenn on February 7, 2019
      • Reply
  • Best chicken meatballs Ive ever made!! My hubby AND kids (1 and 3 yrs old) ate every last piece. Glad I doubled the recipe for leftovers 🙂 The buttered noodles and side veggie were perfect.

    • — Jaime C on January 30, 2019
    • Reply
  • I have used your recipes for years. And they have all been excellent. These meatballs were tasteless. Followed the recipe perfectly. Baked as directed and they were not fully cooked. Checked oven temp,and it was right. Are u sure you cook these at 325?

    • — Rick on January 17, 2019
    • Reply
    • Hi Rick, I’m sorry that these were a bit of a flop for you! Yes, the oven temp of 325 is correct. If you try them again, I’d suggest leaving them in few a few minutes longer.

      • — Jenn on January 18, 2019
      • Reply
  • The best meatballsi have made!

    • — Kathy on January 8, 2019
    • Reply
  • Hi Jenn,
    What can I use in place of the cheese? I am lactose intolerant. Would the meatballs be dry if I leave this ingredient out? (Love your recipes! I have made many tasty meals!) 🙂

    • — Heather on January 8, 2019
    • Reply
    • Hi Heather – glad you like the recipes! You can just omit the cheese here – you could add another Tbsp. or two of milk to add a bit more moisture. Hope you enjoy!

      • — Jenn on January 9, 2019
      • Reply
  • I’ve made these so many times….they are beyond amazing….everyone loves them!

    I wanted to double the batch…could I use half ground chicken and half pork?

    Thank so much!

    • — Monia on June 10, 2018
    • Reply
    • Sure (and so glad you like them)!

      • — Jenn on June 10, 2018
      • Reply
  • Could these meatballs be broiled instead? I love how broiling on the top shelf gives meatballs such a crunchy shell. Was planning to make these tonight with ground turkey.

    • — Abi on October 20, 2017
    • Reply
    • Sure, Abi – that’ll work. Enjoy!

      • — Jenn on October 20, 2017
      • Reply
  • Hi Jenn- This sounds so good! I have everything on hand but of course the main ingredient, ground chicken. I do have ground beef- would this work or do I have to add more of any ingredient to keep it moist? Thank you!

    • — Daryl on June 27, 2017
    • Reply
    • Sure, Daryl, you can use ground beef here with no other modifications. Hope you enjoy!

      • — Jenn on June 27, 2017
      • Reply
  • My husband and I loved the meatballs however two of my kids did not care for the sauce. If you have picky eaters you may want to hold the sauce on a few meatballs just in case.

    • — Shelley Thomas on June 22, 2017
    • Reply
  • I was very excited to try this but a little disappointed. Took longer than 30 minutes to cook to 160 degrees (almost 45 minutes) and were a bit bland. The glaze was delicious and the meatballs were nice and moist, but lacking something. I think possibly more garlic needed, maybe some onion or sundried tomatoes, or more paste? I’m not sure, but I will experiment 🙂

    • — Can on June 14, 2017
    • Reply
  • Really enjoyed these; easy to make and flavorful. Cooked in two batches, and for the second I drizzled balsamic reduction (or balsamic glaze) over the recipe glaze. It gave it an extra balsamic “kick” that I liked.

    • — MaryG on February 3, 2017
    • Reply
  • Made these for my beef loving spouse this evening and he pronounced them to be “the best meatballs he has ever had.” Keep in mind that he is the only son of a FABULOUS first generation cook from Italy who rolls her own gnocchi. Took the advice from other reviewers and doubled the glaze. Delicious, and absolutely the way to go. Thank you, Jenn, for another winner.

    • — Norah on January 29, 2017
    • Reply
  • Great recipe. I like better than traditional beef. Also the reviews advising double the glaze are spot on

    • — Kathy Wright on October 7, 2016
    • Reply
  • I have been to 3 top grocery stores
    and cannot find the required chicken.
    Feels like I am in the Twilight zone as
    everyone else can get it.

    Can I ground the Chicken thighs in my own Processor?

    • — Helz on September 28, 2016
    • Reply
    • Sorry you’ve had a hard time finding it! Yes, you can ground the thighs in your food processor. Hope you enjoy!

      • — Jenn on September 28, 2016
      • Reply
    • Walmart in a small rural community carries ground chicken in the organic chcken section.

      • — Linda on January 22, 2017
      • Reply
    • Or, if you have a Kitchen Aide stand mixer, there is a grinder attachment! I have used that when I lived in places I could not find ground chicken. Happy cooking!

      • — Janet on January 8, 2019
      • Reply
  • Just made these last night with all ground turkey…. They were absolutely amazing! Not even remotely dry. My kids loved them as well.

    • — Marianne on September 7, 2016
    • Reply
  • Hi there,
    All I can find at my local grocery store is the lean ground chicken. What can I add to make sure it doesn’t turn out dry?

    • — Katie on June 16, 2016
    • Reply
    • Hi Katie, If you’re not able to find anything but lean ground chicken, I would add a little more cheese to keep the meatballs moist. Hope you enjoy!

      • — Jenn on June 17, 2016
      • Reply
  • Hi,
    I see you say ground chicken is more flavorful than ground turkey but could this be substituted with ground turkey? Or would the flavor just be ruined? Thank you.

    • — Christina on April 20, 2016
    • Reply
    • Hi Christina, Ground turkey can be used, but I do think they are more flavorful with ground chicken. Other readers have used turkey though and have been happy with the results. Hope you enjoy!

      • — Jenn on April 20, 2016
      • Reply
  • This was disappointing. I think it would have been better with ground beef or veal.

    • — Mary b on February 15, 2016
    • Reply
  • I made these earlier this week during the big blizzard, and they were fantastic! They were so moist and flavorful even when reheating the leftovers. The only change I made was when serving the leftovers — I made a bit more glaze but substituted apricot jam for the sugar and added a pinch of salt. Another wonderful recipe from your site. Thank you!

    • — Bernadette McVicker on January 27, 2016
    • Reply
  • Can the chicken meatballs be made as a meatloaf instead? If yes, how long would I bake it for?

    • — Alice on January 22, 2016
    • Reply
    • Alice, You could make this into a meatloaf. I would increase the baking time to about 45 minutes, but before removing it from the oven, make sure that an instant read thermometer inserted into the center of the meatloaf registers 160 degrees. I’ve also got a BBQ Turkey Meatloaf and an Italian Meatloaf on the site if you want to try one of those.

      • — Jenn on January 22, 2016
      • Reply
  • I would like to make these for a party in advance. At what point in the recipe would I freeze them and then how would I proceed to finish them?

    • — Barbara on January 14, 2016
    • Reply
    • Hi Barbara, I think these would freeze well. I would suggest cooking them completely, glaze and all, before freezing them. When you’re ready to serve them, I would defrost them and then put reheat them tightly covered in a 300 degree oven, until warmed through. Hope you enjoy them!

      • — Jenn on January 14, 2016
      • Reply
  • I made these last night and they were terrific! I have made many meatball recipes and this one by far is the best I’ve ever made. I doubled the batch and still did not have left overs. Right now I’m printing all of your recipes as I try them and placing them in a bound notebook. I wished you had a cookbook. Whoever refused to publish your recipes the first time was a complete idiot. You are an amazing cook! Thank you for sharing your recipes with the world anyways!

    • — Clare on January 11, 2016
    • Reply
  • I love these meatballs so much that I double the recipe. When I put two trays in the oven, by how much time should I increase the cooking time? Thanks!

    • — Allison on January 10, 2016
    • Reply
    • Hi Allison, Cook time should be about the same; maybe just a few minutes longer.

      • — Jenn on January 10, 2016
      • Reply
  • This is a great alternative to traditional meatballs, and the ground chicken is very flavorful compliment to the tomato/balsamic glaze.
    I might have over-cooked mine as I found them a bit dry. Next time, I may try to form burger patties or individual sized meatloaves to help maintain the juicy, yummy flavors.

    • — Kim on August 27, 2015
    • Reply
    • Hi Kim, If you used all chicken breast meat, they might be a little dry. Try to find ground chicken that is a blend of white and dark meat.

      • — Jenn on August 27, 2015
      • Reply
  • Really, really good!

    • — Mary on August 14, 2015
    • Reply
  • Why is the recipe not printable? I have tried to print but nothing happens. Does one have to join your mailing list in order to get access to printing the recipes?? thank you~

    • — Christie Knott on May 18, 2015
    • Reply
    • Hi Christie, That’s strange — if you click on the print tab, it should take you to a printable page. No need to subscribe to print recipes…what browser are you using?

      • — Jenn on May 18, 2015
      • Reply
  • Another hit, Jenn. Per the various comments, I doubled the sauce. My 6 year old inhaled them, asking for seconds. My husband was more than a little dubious, but once he started eating he liked them too!

    Well done!

    • — pmm on April 22, 2015
    • Reply
  • Can you please tell me the calories per meatball 🙂

    • — Holly on January 17, 2015
    • Reply
    • Hi Holly, Nutritional data has been added underneath the recipe.

      • — Jenn on January 20, 2015
      • Reply
  • Could these be made in advance and frozen? (I’m planning a big New Years Day Brunch and want to make a lot of things in advance.)

    • — Susan on November 25, 2014
    • Reply
    • Hi Susan, I do think they’d freeze well.

      • — Jenn on November 25, 2014
      • Reply
  • I absolutely loved these! I’m Italian and I have always made meatballs using beef, veal and pork and fried them in olive oil until they were nice and crispy. My family usually eats them as I fry them. But after trying this recipe I may never go back to my old ways! I don’t use the glaze, I make my own marinara sauce, delicious! Thanks Jenn for another keeper!

    • — Karen Finne on November 23, 2014
    • Reply
  • I agree that these chicken meatballs are very yummy! I’m already thinking of when I can make them as hors d’oeuvre at a party.

    One thing I did different was to use grated dill-infused Havarti instead of P-R cheese, given that I didn’t have the latter on hand, and the Havarti was a great substitute. I also agree that the glaze recipe could easily be doubled. Next time I will do so, to ensure that I have plenty to put on the meatballs prior to baking, and I will divide half of it before contaminating the glaze so that I can apply some glaze a second time, once they are removed from the oven.

    Thanks for another lovely recipe, Jenn.

    • — Jenn on October 23, 2014
    • Reply
  • Can this recipe work with ground turkey as my husband is not a fan of ground chicken?

    • — Linda Oliksowycz on July 14, 2014
    • Reply
  • I love these! I make them dairy free so I use a little water instead of milk and eliminate the cheese (I use kosher meat that’s already a bit saltier).

    I also double the glaze as it is so yummy!

    • — Eliana on July 2, 2014
    • Reply
  • Made these for a quick Saturday lunch. They are outstanding. Great ingredients and directions. A keeper recipe. Thank you for adding another recipe to my tool belt!

    • — Maureen S. on March 29, 2014
    • Reply
  • These meatballs are incredible–so much flavour. My husband keeps asking me to make them!! Thanks Jennifer for sharing this recipe….

    • — carol on January 30, 2014
    • Reply
  • I didn’t love this recipe…at first! I only covered half of the meatballs with the sauce because my balsamic vinegar was getting a little skunky! I had hoped the meatballs would be a hit with everyone, but the picky eater didn’t like it (he opposes green flecks in his food) and our daughter wasn’t blown away with it (bummer because both kids have enjoyed the other recipes I’ve made from the site). My wife and I enjoyed the glazed version. Turns out the skunky balsamic wasn’t such an issue when cooked.

    I took the plain meatballs to lunch the next day and had it with spaghetti sauce and penne: HELLO! It was delicious and amazing and I can’t wait to make these again! I actually think both kids will enjoy that. The only change I would make would be to add a bit more garlic.

    * I saw that you have another meatball recipe. I’ll try that one also but I really enjoyed these!

    • — Mo on November 14, 2013
    • Reply
  • I made this two months ago, and I didn’t have that many to serve for dinner because I ate most of them while I was waiting for my sides to finish. I plan to make a double batch next time.

    • — Melinda on November 10, 2013
    • Reply
  • I just made these tonight for tomorrow night’s dinner. Only things I changed were that I made six times the amount of sauce, as I plan to serve the meatballs with wide egg noodles and wanted some extra sauce for them. I made the sauce for basting the meatballs as per your recipe, but put the leftover sauce into a saucepan with some red wine, chicken broth, cream, crushed red pepper flakes, crumbled gorganzola, and freshly chopped basil from my garden. This is an excellent recipe for leaner meatballs… they are AMAZING! The sauce just needed a bit more uummph for me if serving over pasta. I love your recipes and blogs!! Keep up the great work! 🙂

    • — Rebecca on August 21, 2013
    • Reply
    • Hi Rebecca, thanks for sharing your modifications. The sauce you made sounds delicious!

      • — Jenn on August 21, 2013
      • Reply
  • Jenn– my daughters (Alexis and Abbe) told me about your beautiful blog– been cooking for 45 years and I’m amazed that I’m still picking up helpful tips from your simple explanations about the “how’s and whys” of each recipe and your responses to each question asked.
    The chicken meatballs are outstanding, even though I didn’t have fresh parsley or garlic( had to use freeze dried) on hand. Very moist and flavorful. And yes– double the glaze– it’s so good.
    Can’t wait to start on another recipe — thanks.

    • That is so nice to hear, Judi. Thank you! I’m a big fan of your daughters, and your grandchildren too 🙂

      • — Jenn on July 3, 2013
      • Reply
  • Made these last night for a pool-side dinner with friends in our community. I did double the amount of glaze. They were such a hit….folks kept going back for more! I even had two friends ask for the recipe, which I am giving them along with your website address. Told them everything I have tried from your website has just been delish!

    • — Patricia Brady on June 27, 2013
    • Reply
    • Thank you, Patricia!

      • — Jenn on June 27, 2013
      • Reply
  • These are delicious with pasta and sauce, but i also made the mixture into a meat loaf. None of the family are big meat loaf lovers, but we all loved this. Served with creamy garlic mashed potatoes and a couple of vegetable sides, it was so comforting on a cold Canadian winter night. Thanks Jenn!

    • — marjory on March 21, 2013
    • Reply
  • These were awesome. Next time I will make more glaze though — can’t get too much of that.
    I used a small scoop the size for making melon balls and got 50 that were perfect appetizer size.
    Your recipes have been fantastic! I haven’t had one that’s failed yet or that we didn’t like.

    • — Jill on March 16, 2013
    • Reply
    • So nice to hear, Jill. Glad you enjoyed!

      • — Jenn on March 16, 2013
      • Reply
  • The chicken tomato-balsamic glazed meatballs were fabulous. Everyone enjoyed them a lot, as they were flavorful and moist for a chicken meatball. I followed the recipe to the dime, but the next time I make these, I will make extra glaze and top the cooked meatballs after they come out of the oven for extra tangy sauce on the finished product. Overall a great appitizer, thanks Jennifer 🙂

  • Have made this many times for my family and friends. Always a hit. I leave off the tomato glaze and serve beside Jennifer’s macaroni and cheese recipe.

    • — Jennifer Marcus on March 13, 2013
    • Reply
  • I’m always on the look out for a good, easy weeknight meal. We really enjoyed these. I double the glaze.

    • — Amy on March 12, 2013
    • Reply
  • I made these for a super bowl party as an appetizer. I found them a tad dry and really needed a sauce to serve with them (I used my own homemade BBQ rather than the balsamic glaze and served extra on the side). I used mixed thigh and breast meat (bought some roasters on sale and boned them all) which I ground in a food processor. I have a party coming up and will likely try again but add about 1/4 cup panade made of panko and buttermilk to add a bit of moisture.

    • — Winston on March 9, 2013
    • Reply
  • We love this recipe except that we don’t include the balsamic in the glaze because my child is not a fan of vinegar. It still tastes amazing! We usually just serve the meatballs with pasta and tomato sauce and garlic bread.

    • — Catherine on March 9, 2013
    • Reply
  • Can’t wait to try this recipe. They look and sound soooo good? Thank you for all your wonderful recipes. 🙂

    • — Val on October 3, 2012
    • Reply
  • Any SUBSTITUTE for the bread crumbs. I am avoiding WHEAT and am looking for something to use instead of wheat products.

    • — Diana on September 9, 2012
    • Reply
    • Hi Diana, Wheat-free bread crumbs should work fine.

      • — Jenn on September 9, 2012
      • Reply
  • looking forward to your great reciepes

    • — shelly on September 8, 2012
    • Reply
  • I made these tonight for dinner and they were absolutely delicious! I didn’t change anything except I made some more sauce for the meatballs. Great recipe!

    • — Katelyn on July 24, 2012
    • Reply
  • This recipe is great for a party. The ladies appreciated the lightness of the chicken and the men just loved the taste.

    • — Gayle Snyder on June 24, 2012
    • Reply
  • My husband made a face when I stood in the kitchen making these. Afterwards, he asked for seconds!

    • — jenee williams on June 20, 2012
    • Reply
  • I can’t wait to try these for dinner this week. I’m going to serve a cold quinoa salad with mango and mint along side it. Thanks for finding creative ways even with old standbys like ground chicken.

    • — Rachel on June 20, 2012
    • Reply
  • I thought these were wonderful. I served them as an appetizer at a get-together I hosted at my home last weekend. They were a definite hit. I did add 1/4 teaspoon of pepper flakes because I tend to like things a bit spicy and so do my friends.

  • Yumm! I love these chicken meatballs. I serve mine with marinated roasted peppers and it is so good.

    • — mindy t on May 18, 2012
    • Reply
  • These are delicious and the glaze really distinguishes these from other meatballs.

    • — Claire on May 15, 2012
    • Reply
  • I made this tonight for the first time and liked it. I’ve never seen 1/2 T. but found it is 1 1/2 tsp. The Pecorino Romano was expensive but I wanted to use what the recipe called for so bought it. I read it is a salty cheese so used 1/4 tsp of salt instead of 1/2 tsp. Also I forgot to get fresh parsley so used 1T plus 1 tsp. of dried. Otherwise I followed the recipe. Next time I would make more sauce and add a bit more on the meatballs. I cooked 30 minutes and they were over 160 degrees but still moist and good.

    • — Marsha in FL on April 5, 2012
    • Reply
  • Hi made these and they were delish!! Was wondering how they would be if you made a patty and put on the grill??

    • — Melody on March 20, 2012
    • Reply
    • Hi Melody, So glad you enjoyed the meatballs. Unfortunately, I don’t think they’d hold up on the grill b/c the mixture is very wet.

      • — Jenn on March 20, 2012
      • Reply
  • What a clever twist on the classic meatball. Nomnom!

    • — Ellen on March 6, 2012
    • Reply
  • Yummo!! The balsamic glaze was a clever move…The meatballs got a lot of “oomph” from it. I always wonder what to do with my huge bottle of balsamic vinegar other than making salad dressing and you just gave me a wonderful idea.

    • — Elena V on March 5, 2012
    • Reply
  • Just made – fantastic!

    • — Heidi on March 4, 2012
    • Reply
  • This has become one of my go-to recipes for a weeknight meal that I can make ahead (I make and shape the meatballs earlier in the day) and pop in the oven right before serving. My husband and toddler love these meatballs as much as I do. I’ve made these meatballs with ground turkey in the past when that’s all I had in the freezer, and they’re definitely better with ground chicken, so do search out the ground chicken if you can. Otherwise, I make the recipe exactly as written, and the flavor is outstanding. Thanks for another great recipe, Jennifer!

    • — Allie on March 3, 2012
    • Reply
  • I try not to eat a lot of red meat, so these are a great looking, delicious alternative!

    • — Stefani on March 3, 2012
    • Reply
  • I cannot wait to try these! I am always on the lookout for a new meatball recipe, but from the looks of these, I will be full before dinner is even served. 😉

    • — Cheryl Newton on March 2, 2012
    • Reply
  • Looking forward to making these meatballs. My husband has to limit his beef intake and I think he will enjoy this alternative.

  • I made these for a group potluck after finding this link on Amazing!

    • — Megan on March 1, 2012
    • Reply
  • could you also cook these on the stove? or oven is best?

    • — Eliana on March 1, 2012
    • Reply
    • Eliana, Oven is best.

      • — Jenn on March 1, 2012
      • Reply
  • I find ground turkey to be so much nicer than chicken, but these look great!

  • My family was so impressed, everyone asked for the recipe!

  • Just had to come back 2 years later and say that I am still making this recipe. I’ve made it with chicken, turkey, and my favorite PORK!!

    • — Rachel on February 20, 2011
    • Reply
  • There are nothing bad in your blog,and I like them so much,hope better in the future,and your life will be better,too.and good things need to share,so I want to introduce my website to you,if you are free,see it,thanks.

  • I started to read these articles online when a friend recommended to me, now it’s been more than three years since I read the first and I am fascinated here are from news or tips to recipes for every day to improve on different aspects of life , I really love the idea that more people around the world will join this great family of writers and readers of the network. THANKS

  • A big hello from me to everyone. My name is Tony, I am very grateful to you for sharing this information with us. I hope you keep writing more, I would greatly appreciate if you send me more information, I love the chicken is my favorite.

  • Your article give me a lot helpful message, no doubt a valuable blog. Best wishes to you.

  • Just made these for Father’s day – WOW. My family was so impressed, everyone asked for the recipe!

    Thanks for sharing, I highly recommend fellow readers make these!

    • — Katherine on June 20, 2010
    • Reply
  • my husband can’t have beef so i’m always looking for alternatives…what a great recipe. the whole family gobbled these up…tons of flavor and really delicious. definitely a keeper…thanks!

  • I made the chicken meatballs the past two nights. They were soooo good. I did a better job the second night. I used a little less cheese. I paired them with the brussels sprouts, which were equally good. My husband said it’s the best thing I ever made. Thanks for all your great recipes!!

    • — R.C. on January 29, 2010
    • Reply
  • Michelle – You can omit the cheese and substitute chicken stock or water for the milk.

  • Great recipe–thanks! We have made it twice and used both chicken and turkey. Both were great.

    • — Jen on January 15, 2010
    • Reply
  • I love this recipe idea. I don’t mix dairy with meat, so do you have some ideas for a good substitute for the milk and cheese?

    • — Michelle W. on December 28, 2009
    • Reply
  • Made these for dinner last night, and I thought they were fantastic! I’ve already forwarded the recipe to some friends. Keep the fabulous recipes coming, I’m loving them!

    • — Alison on December 28, 2009
    • Reply
  • Danna – I believe you can, but I would first ask your butcher if he would do it for you. Good luck!

    • — Jenn on December 10, 2009
    • Reply
  • I can’t get ground chicken where I live… could you put chicken breasts in the food processor?

    • — Danna on December 10, 2009
    • Reply
    • You may want to use chicken thighs in stead of breast meat—they have more flavor. I grind them with the steel blade in my food processor often!

      • — Sheila on June 28, 2013
      • Reply
  • my husband can’t have beef so i’m always looking for alternatives…what a great recipe. the whole family gobbled these up…tons of flavor and really delicious. definitely a keeper…thanks!

    • — Nancy on December 9, 2009
    • Reply
  • Made these for dinner and they were AMAZING! Seriously, ate seven of them!I paired them with an herb salad w/balsamic dressing, bottle of wine…it was truly perfect. And very easy to make!

    • — J.R. on December 8, 2009
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  • wow! I must try these!

  • Memoira – I find that the texture of ground chicken is different from that of ground turkey. Cooked ground chicken can be rubbery, so this recipe calls for a fair amount of milk and breadcrumbs to counteract that. I suppose it wouldn’t be bad with turkey, but this recipe is really made for chicken. Hope you enjoy!

    • — Jenn on December 6, 2009
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  • Oh my God, these look delicious. And I love the pics!!

    • — Susan on December 6, 2009
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  • Yummy! These look great; I’m bookmarking this one. What’s the reason ground turkey can’t be used? Just curious…

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