Chicken and potato meatballs baked in the oven. I really have a thing for meatballs! Funny to think that when I was little, every time my mother made meatballs I never ate them. Then, however, an unconditional love began. In fact, on my Blog you’ll always find meatballs of all kinds and for every taste. I discovered that almost anything can be turned into a meatball! That’s how carrot meatballs were born, but also lentil meatballs, eggplant meatballs and chickpea meatballs. Not only meat like the classic meatballs, but vegetables, legumes, fish meatballs and the famous Swedish meatballs from Ikea. The recipe I want to share today is for very soft and flavorful chicken meatballs, and I also added a boiled potato to the mixture to make them even softer. I baked them in the oven, but you can also use the now-essential air fryer, or cook them in a pan. This recipe can also be prepared in advance: you can store the raw formed meatballs in the fridge for 1–2 days in a container, or freeze them to have them ready to bake. These chicken and potato meatballs are the ultimate comfort food: kids love them because they’re very gentle in flavor and adults will be won over because baking keeps them light while preserving a crispy exterior. Forget the usual sometimes dry ground-meat meatballs: here the chicken meets the creaminess of boiled potatoes in a hug of delicate, fragrant flavors. Baked with a drizzle of oil, they turn golden and crispy outside while staying very tender inside. They’re great hot, perhaps served with homemade mayonnaise or a fresh salad, but I promise they’re delicious cold too, which makes them ideal for the office lunchbox or a buffet with friends. Ready to find out how to make them perfect?
DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 4 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Energy 206.22 (Kcal)
- Carbohydrates 14.58 (g) of which sugars 0.94 (g)
- Proteins 24.81 (g)
- Fat 5.57 (g) of which saturated 1.95 (g)of which unsaturated 1.44 (g)
- Fibers 1.17 (g)
- Sodium 249.94 (mg)
Indicative values for a portion of 170 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Chicken and Potato Meatballs
- 14 oz chicken breast
- 1 cup potatoes, peeled, cooked (mashed)
- 2 slices white sandwich bread
- 1 oz grated Parmesan (about 1/4 cup)
- 2 tbsp fresh parsley, chopped
- to taste salt
- 1/3 cup breadcrumbs
- to taste extra virgin olive oil
How to prepare Chicken and Potato Meatballs
Cut the chicken breast into small pieces and pulse it in a food processor, adding the 2 slices of sandwich bread as well. Mash the boiled potatoes with a potato masher and combine them in a bowl with the chicken. Add a pinch of salt and the grated Parmesan.
Mix well. Shape the meatballs. Compact a portion of the mixture between your hands and roll it. I slightly flattened them to help ensure they cook through. Roll each meatball in the breadcrumbs. Prepare them all the same way until the mixture is used up.
Place them slightly apart on an oiled baking tray or on parchment paper. Drizzle a little oil on top; you can also use an oil sprayer. Bake the meatballs in a preheated oven at 374°F (conventional) for 20 minutes. You can also cook them in an air fryer at 356°F for 18 minutes.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
If you have leftover meatballs, store them in a container in the fridge for 1–2 days. Just reheat them for 5 minutes in the oven or in the air fryer to make them crispy again.
You can replace the 2 slices of sandwich bread with 3–4 tablespoons of breadcrumbs.
Don’t miss the recipe for super quick zucchini meatballs
Your Questions
Can they be fried?
Absolutely yes! If you prefer the classic version, fry them in plenty of vegetable oil until golden. But you’ll see that baked they are so good you won’t miss frying them.
Why did my meatballs fall apart during cooking?
This usually happens if the mixture is too wet. If your potatoes were very watery, add 1–2 tablespoons of breadcrumbs to the mixture to dry it out. Another trick is to let them rest for 15 minutes in the fridge already breaded before baking: the temperature shock will help them keep their shape.
Can I use leftover cooked (boiled or roasted) chicken to make the meatballs?
Certainly! It’s a great recycling recipe. In this case, finely chop the already-cooked chicken in the food processor and combine it with the boiled potatoes. You will need to add an egg to make the mixture less dry, since cooked chicken has lost its juices.
