Easy Michael Symon Chicken Meatballs Recipe That’s Sure to Please

Michael Symon’s chicken meatballs burst with unexpected flavor and culinary creativity that transforms ordinary ground poultry into something spectacular.

These protein-packed delights combine lean meat with carefully selected seasonings for maximum taste impact.

Crafting these meatballs requires minimal effort but delivers maximum satisfaction at your dinner table.

The secret lies in selecting quality ingredients and understanding precise mixing techniques that ensure tender, juicy results.

You’ll appreciate how quickly these meatballs come together, making them perfect for busy weeknight cooking adventures.

The blend of herbs and breadcrumbs creates a delightful texture that elevates simple chicken into a memorable dish.

Each bite promises a burst of savory goodness that will have everyone asking for seconds: dive into this delectable recipe now!

How to Make Michael Symon’s Chicken Meatballs

Step 1: Prepare the Oven and Baking Sheet

Preheat the oven to 425°F. Line a baking sheet with parchment paper for easy cleanup and non-stick cooking.

Step 2: Create the Panade

In a small bowl, mix Panko breadcrumbs with milk. Let the mixture soak for 5-10 minutes to help bind the meatballs and keep them moist.

Step 3: Mix the Meatball Ingredients

• Ground chicken
• Eggs
• Minced garlic
• Grated Parmesan cheese
• Salt
• Onion powder
• Smoked paprika
• Worcestershire sauce
• Black pepper
• Prepared Panko panade

Gently mix the ingredients, being careful not to overmix, which can make the meatballs tough.

Step 4: Shape the Meatballs

Use a medium cookie scoop or spoon to form 2-tablespoon sized meatballs. Lightly grease your hands with olive oil to prevent sticking.

Step 5: Bake the Meatballs

Place the meatballs on the prepared baking sheet. Lightly mist with olive oil spray and sprinkle with additional black pepper. Bake on the top oven rack for 15 minutes or until the internal temperature reaches 165°F, ensuring they are fully cooked and safe to eat.

Pro Tips for Michael Symon’s Chicken Meatballs

• Lubricate Hands Smartly: Coat your palms with olive oil to effortlessly shape meatballs without sticky frustration.
• Handle Mixture Delicately: Mix ingredients with a light touch, keeping the meat tender and avoiding tough, dense results.
• Measure Precisely: Use a medium cookie scoop or measuring spoons to create perfectly uniform meatballs that cook evenly.
• Chill Before Cooking: Rest the formed meatballs in the refrigerator for 15-30 minutes to help them hold their shape during cooking.
• Space Wisely When Cooking: Arrange meatballs with room between them on the baking sheet or skillet to ensure crisp edges and thorough cooking.

How to Store Michael Symon’s Chicken Meatballs

• Freezer Mastery: Wrap individual meatballs separately in plastic wrap before placing in a freezer-safe container. Prevents freezer burn and allows easy portioning for quick future meals. Grab exactly what you need without thawing the entire batch.
• Refrigeration Strategy: Transfer cooled meatballs to an airtight glass container with a tight-sealing lid. Press a layer of plastic wrap directly onto the meatballs' surface to minimize air exposure and preserve moisture. Keeps flavors fresh and prevents potential bacterial growth.
• Reheating Technique: Thaw frozen meatballs overnight in the refrigerator for best results. Warm gently in a skillet with a splash of broth or sauce to maintain tenderness. Avoid microwave reheating, which can dry out the delicate chicken meat and compromise texture.

Creative Twists on Michael Symon’s Chicken Meatballs

• Herb Garden Meatballs: Elevate the classic recipe by adding fresh chopped herbs like basil, parsley, and thyme. These aromatic additions will bring a bright, garden-fresh flavor to the chicken meatballs.
• Mediterranean Fusion: Incorporate crumbled feta cheese and dried oregano into the mixture. Top with a dollop of tzatziki sauce for a Greek-inspired version that transforms the original recipe.
• Spicy Jalapeño Kick: Mix in finely diced jalapeños and a pinch of cayenne pepper for those who love a spicy challenge. Serve with a cooling cilantro-lime dipping sauce to balance the heat.
• Asian-Inspired Meatballs: Replace Worcestershire sauce with soy sauce and add grated ginger and chopped green onions. Garnish with sesame seeds and serve with a quick sweet chili sauce for an exciting flavor profile.

A Tender Bite You Can’t Resist with Michael Symon’s Chicken Meatballs

Culinary magic unfolds with Michael Symon’s chicken meatballs, a delectable twist on classic comfort cuisine.

Rich Parmesan and smoky paprika elevate these tender spheres beyond ordinary protein fare.

Home chefs can master this simple yet sophisticated recipe with minimal kitchen expertise.

Mediterranean-inspired seasonings create complex flavor profiles that dance across palates.

Chicken lovers will discover an irresistible protein option perfect for weeknight dinners or elegant gatherings.

Quick preparation meets gourmet satisfaction – these meatballs promise to charm dinner companions, spark conversation, and inspire kitchen creativity.

Readers who adore this recipe: share your meatball masterpiece, drop comments celebrating culinary exploration, and spread deliciousness across social media platforms.

What Makes Michael Symon’s Chicken Meatballs the Ultimate Comfort Food

• Effortless Gourmet Comfort: These chicken meatballs transform a simple protein into a restaurant-quality dish with minimal kitchen skills required, making gourmet cooking accessible to everyone.
• Flavor-Packed Protein Punch: Packed with umami-rich ingredients like Parmesan, Worcestershire sauce, and smoked paprika, these meatballs deliver an explosion of complex, deep flavors in every single bite.
• Quick Weeknight Wonder: Ready in just 35 minutes from start to finish, this recipe offers a speedy solution for busy home cooks craving a delicious meal without spending hours in the kitchen, perfect for hectic weeknight dinners or last-minute meal prep.

What You Need for Michael Symon’s Chicken Meatballs

• Ground Chicken: Lean protein base for the meatballs, choose fresh and high-quality meat with moderate fat content.
• Panko Breadcrumbs, Milk: Creates a moist and tender texture, helps hold the meatballs together.
• Eggs: Binds ingredients and provides structure to the meatballs.

• Parmesan Cheese: Adds rich, salty flavor and helps with meatball texture.
• Garlic, Onion Powder, Smoked Paprika: Provides depth and complexity of flavor.
• Salt, Black Pepper: Essential for seasoning and enhancing overall taste.

• Worcestershire Sauce: Adds umami and depth to the meatball flavor.
• Olive Oil: Helps prevent sticking and adds a light moisture to the meatballs.

Michael Symon Chicken Meatballs Recipe

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4.5 from 26 reviews

• Total Time: 25 minutes
• Yield: 6 1x

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Description

Michael Symon’s chicken meatballs deliver Mediterranean magic with zesty herbs and garlic-kissed flavors. Perfectly seasoned and tender, these meatballs will make weeknight dinners feel like a delicious culinary adventure you’ll want to savor again and again.

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Ingredients

Scale 1x2x3x

Main Protein:

• 2 pounds ground chicken

Binding and Moisture Ingredients:

• 2 eggs
• ⅓ cup milk
• 1 cup Panko breadcrumbs

Flavoring and Seasoning:

• 1 cup (1 ½ ounces) freshly-grated Parmesan cheese
• 5 cloves garlic, minced
• 1 teaspoon fine sea salt
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon Worcestershire sauce
• ½ teaspoon black pepper

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Instructions

1. Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper, ensuring complete surface coverage.
2. In a small mixing bowl, thoroughly combine Japanese-style breadcrumbs (Panko) with whole milk, allowing the mixture to hydrate and soften for 7-8 minutes.
3. Transfer ground chicken into a large mixing bowl, creating a foundation for the meatballs.
4. Crack fresh eggs directly into the ground chicken, then incorporate minced garlic, grated Parmesan cheese, kosher salt, onion powder, smoked paprika, Worcestershire sauce, and freshly ground black pepper.
5. Gently fold the milk-soaked breadcrumb mixture into the seasoned ground chicken, using a light hand to prevent dense meatballs.
6. Lightly coat hands with extra virgin olive oil to prevent sticking, then carefully form uniform meatballs using a medium cookie scoop, portioning approximately 2 tablespoons (30 milliliters) per ball.
7. Arrange meatballs on the prepared baking sheet, maintaining slight separation between each piece.
8. Delicately mist the meatballs with olive oil spray and sprinkle additional black pepper for enhanced flavor.
9. Position the baking sheet on the top oven rack and roast for 14-16 minutes, until the internal temperature reaches 165°F (74°C) when tested with a meat thermometer.

Notes

• Crafting uniform meatballs guarantees each bite cooks perfectly and looks professionally prepared.
• Oil-coated hands transform messy meat mixture handling into a seamless, clean rolling experience.
• Light-handed mixing preserves meat’s delicate texture, preventing dense and tough meatball outcomes.
• Chilled ingredients help bind mixture better, ensuring firmer meatballs that hold their shape during cooking.
• Room temperature meat blends more easily, creating smoother and more consistent meatball texture.
• Breadcrumbs act as crucial binding agents, absorbing moisture and helping ingredients stick together.
• Fresh herbs elevate flavor profiles, adding brightness and complexity to standard meatball recipes.
• Grated cheese introduces subtle saltiness and depth, complementing primary meat flavors.
• Avoid compressing meat too tightly while forming balls, which can result in tough, compact results.
• Letting meatballs rest briefly before cooking allows ingredients to settle and flavors to meld.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 640 kcal
• Sugar: 1 g
• Sodium: 525 mg
• Fat: 30 g
• Saturated Fat: 9 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 2 g
• Protein: 56 g
• Cholesterol: 180 mg