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Baked chicken meatballs

This recipe crafts savory baked chicken meatballs featuring a tender texture from a sourdough-milk panade. Flavored with crispy bacon, sautéed aromatics, sundried tomato paste, smoked paprika, lemon zest, and fresh basil, these meatballs are baked until golden. It’s a versatile and flavorful main course, with an option to prepare homemade chicken mince for superior taste and texture.
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Total Time 30 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: American
Calories: 4093.3
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 slices sourdough bread torn into small bits (about 1 cup)
  • ⅓ cup milk
  • 3 bacon rashers cut into 1cm pieces
  • 1 small onion finely chopped
  • 1 small garlic clove roughly chopped
  • 2 tbsp extra-virgin olive oil
  • 1 large egg
  • 1 kg minced chicken*
  • 2 tbsp sundried tomato paste
  • 1 tbsp smoked paprika
  • ¼ tsp grated nutmeg
  • ½ lemon zested
  • 3 tbsp chopped basil
  • salt and pepper
  • *Home-made mince always seems to taste better so if you have a mincing attachment for your mixer, buy a kilo of skinless chicken thighs and make your own. I prefer to use free-range chicken, it usually doesn't cost too much more.

Equipment

  • 1 Large Mixing Bowl
  • 1 Large Frying Pan or Skillet
  • 1 Baking Sheet Lined with parchment paper
  • 1 Chef's Knife and Cutting Board
  • 1 Microplane or Zester (for lemon zest and nutmeg)

Method
 

  1. Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
  2. Tear the sourdough bread into small bits (about 1 cup) and soak them in the milk in a small bowl; set aside to soften.
  3. In a large frying pan, cook the bacon pieces over medium heat until crispy. Remove the bacon with a slotted spoon, leaving the rendered fat in the pan.
  4. Add the finely chopped onion to the pan and sauté until softened, about 5 minutes. Add the roughly chopped garlic and cook for another minute until fragrant, then remove from heat.
  5. In a large mixing bowl, combine the soaked bread mixture, crispy bacon, sautéed onion and garlic, the large egg, minced chicken, sundried tomato paste, smoked paprika, grated nutmeg, lemon zest, chopped basil, and a generous seasoning of salt and pepper.
  6. Gently mix all ingredients until just combined, being careful not to overmix, as this can lead to tough meatballs.
  7. Roll the mixture into golf-ball sized meatballs (approximately 30-35g each) and arrange them in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
  8. Bake for 20-25 minutes, or until the meatballs are golden brown, cooked through, and reach an internal temperature of 74°C (165°F).
  9. Remove the meatballs from the oven, let them rest briefly for a few minutes, and serve immediately with your preferred accompaniment.

Notes

To achieve truly tender meatballs, avoid overmixing the chicken mince; gentle handling is key. The sourdough bread soaked in milk creates a 'panade' which keeps the meatballs moist; ensure it's well-integrated. For a deeper flavor profile, lightly toast the smoked paprika with the onion and garlic before adding to the mixture. Ensure all meatballs are uniformly sized to promote even baking. Don't overcrowd your baking sheet; use two if necessary to allow for proper browning and prevent steaming. A light drizzle of olive oil before baking will help with caramelization. Consider serving these with a vibrant tomato sauce or a fresh lemon-herb yogurt dip to balance the richness.