CHIcken

meatballs

A great meatball will have you rethinking your entire cooking approach. Some of our most underrated, overlooked ingredients, like breadcrumbs, parsley, and oregano, are the heroes of this meal. This one is simple, messy, and worth the hand cramps. It’s also niece-approved.

Serves: 2–3

Ingredients

  • 1 lb ground chicken

  • ½ cup breadcrumbs (plain or Italian-seasoned)

  • 1 egg

  • 2–3 cloves garlic, minced

  • ¼ cup grated Parmesan cheese (optional, but adds flavor)

  • ¼ cup finely chopped onion or shallot

  • 2 tbsp chopped fresh parsley (or 1 tsp dried)

  • 1 tsp salt

  • ½ tsp black pepper

  • ½ tsp dried oregano (optional)

  • 1 tbsp FAMI Goods Adobo Masala

  • Olive oil for cooking (if pan-frying)

Instructions

  1. Preheat your oven to 400°F, or get your pan ready if you prefer to pan-fry.

  2. Combine everything in a large bowl: chicken, breadcrumbs, egg, garlic, onion, parsley, Parmesan, Adobo Masala, salt, pepper, and oregano. Mix gently with your hands until just combined. Do not overmix, that keeps the meatballs tender.

  3. Roll into 1–1.5 inch balls and place them on a lined baking sheet.

  4. Bake: 18–20 minutes, until golden and cooked through (165°F internal temp).

  5. Or Pan-fry: Heat 2 tbsp olive oil over medium heat. Cook meatballs for 6–8 minutes, turning occasionally until browned and cooked through.

Add-ons

Lemon Pepper Aioli: Mix ½ cup mayo, 1 tbsp lemon juice, black pepper, and a pinch of salt.

Sriracha Mayo: Stir ½ cup mayo with 1–2 tbsp sriracha and a squeeze of lime.