Pan-Fried Chicken Meatballs

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Pan-Fried Chicken Meatballs

by Mimi Wahadi

Soft and juicy chicken meatballs flavoured with parsley, thyme and garlic will be a major hit within kids!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 35 mins Cook : 5-10 mins Ready in : 40-45 mins Serves : 2 Servings


  • 200g Chicken, minced
  • ¼ cup Breadcrumbs
  • ¼ cup Onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 Egg, lightly beaten
  • 1 tbsp Dried Parsley Flakes
  • 1 tbsp Dried Thyme Leaves
  • 1 tbsp Olive Oil


  1. Add the minced chicken to a large bowl with all other ingredients and season well with pepper and sea salt.
  2. Mix gently to combine using clean hands. Shape the mixture into balls slightly smaller than a golf ball.
  3. Cover and refrigerate for 20 minutes to set.
  4. Heat a little oil over a medium-high heat in a large frying pan and brown the meatballs all over, continue for the rest of the meatballs.
  5. Once browned, remove carefully with tongs and set aside on a plate.
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