New Recipes

Juicy Chicken Meatballs

Chicken Meatballs


Chicken Meatballs Recipe

Adapted from Simply Reem
Serves 2-3 | Prep Time: 20 Minutes | Cook Time: 10 Minutes


1 lb boneless, skineless chicken thighs
1/4 small onion
3-4 small garlic
1 egg white
1 1/2 tablespoons lemon juice
1 teaspoon salt
3 dashes black pepper
10 cilantro leaves, roughly chopped
Mashed green peas
Finely diced carrots
Cayenne pepper
Oil, for shallow frying


Blend the chicken, onion, garlic, egg white, lemon juice, salt and pepper in a food processor until well combined. Transfer the ground chicken out in a bowl and stir in the chopped cilantro leaves. For the toddler version, fold in the mashed peas and diced carrots. For the regular version, just add a pinch or two of cayenne pepper. Stir to combine well.

Wet both hands with some water and shape the ground chicken into meatballs and lay on a plate lined with parchment paper. Heat up a pan or skillet with some oil, shallow fry the meatballs until lightly browned or cooked through. Serve immediately.

Enter to Win FREE Prizes

Vinturi Vertical Lever Wine Corkscrew Giveaway
Tovolo Christmas 2015 Bundle Giveaway
Jacob Bromwell U.S. Embossed Tin Cup Giveaway

11 COMMENTS... read them below or add one

  1. David Carlson via Facebook

    diced fresh mushrooms – as they cook in the meatball they release moisture – important for chicken meatballs. I also use chopped fresh spinach –

  2. saluki

    Thanks for introducing us to Reem’s blog—-nice takes on many recipes.–
    Her flour mixture for Korean Fried Chicken looks like a good one I am tempted to try

  3. Lenny Gan via Facebook

    Shredded jicama (squeeze out the juice), chopped carrots, chopped shallots, cornstarch, sugar, white pepper and light soy sauce.

Leave a Comment

Your email address will not be published. Required fields are marked *