Garlic Butter Chicken Meatballs

If you think ground pork is the only path to juicy meatballs, these chicken meatballs will prove you wrong. Grated onion and ricotta cheese keep them moist and tender while allowing them to brown beautifully browning in the skillet. A silky garlic-butter sauce coats the meatballs, making them irresistibly flavorful. 

Related: https://www.foodandwine.com/garlic-butter-chicken-bites-8657492

Frequently asked questions

What should I serve with chicken meatballs? 

You can serve chicken meatballs with rice, polenta, pasta, or couscous for a more substantial meal. They also pair well with smashed potatoes or a simple side salad.

What is European-style butter?

European-style butter is churned to contain at least 82% butterfat. It has a richer taste because of its higher fat percentage, making it ideal for baking or in dishes where a stronger butter flavor or creamier texture is desired. 

Notes from the Food & Wine Test Kitchen 

Use a 1 1/2-ounce cookie or ice cream scoop to portion the dough into balls, then gently roll them by hand to refine their shape. 

Adding the butter to the pan in small batches, swirling until it’s melted before adding the next piece, helps create a smooth, emulsified sauce that won’t separate.

Tester Reviews: 5

“Very easy weeknight dinner! I would love this with crusty bread and sauteed green beans.” 

Make ahead

The meatball mixture can be stored unformed or rolled into balls when kept covered in the refrigerator up to three days. You can also freeze the formed meatballs and store them in ziplock bags for up to two months.