I’ve been serving beef meatballs for years on plenty of occasions. My children loved them when they were little and used to request them almost once a week. Well, that was the case until yesterday. I was preparing a chicken recipe for lunch. My daughter has always been very interested at helping me in the kitchen and sometimes she gets the brightest ideas on the things I am making. It isn’t new to me that she suggests a lot of things like adding ingredients when they’re not supposed to.

I usually laugh them off but this time she made good sense. Suggesting that meatballs be made from chicken wasn’t a bad idea after all. Following the original meatball recipes of old, I got to work experimenting on this one. What came off the idea was a brilliant alterative that you can use to serve on pastas or as a plain meal. It’s also a very good on its own.

Serve this with a side of sautéed vegetables and you’re good to go. Or, you can make your favorite dipping sauce ahead if you prefer not to use this dish on pasta. Actually anything you add to it will do. It’s the most versatile meatball recipe which doesn’t cost a lot to make. It’s very easy too. If my 8 year old can make it, so can your own kids.  All it takes is a little practice and some love and patience. I bet any meal prepared with those would taste just as good.


  • 1 lb ground chicken
  • 1 egg
  • 1/2 cup parmesan cheese
  • 1/2 cup breadcrumbs
  • 2 cloves garlic, minced
  • 2 teaspoons fresh oregano (or the equivalent dried)
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil


  1. Start by having your chicken pieces ground and washed thoroughly. Then place it on a medium-sized bowl, with egg, ½ cup Parmesan, bread crumbs, garlic, ½ teaspoon salt and oregano.
  2. With clean hands, knead the mixture and make sure all the ingredients are evenly combined.
  3. Roll them into 1-inch balls. Bigger if you prefer them that way.
  4. Warm up olive oil over high heat in a large non-stick skillet.
  5. Place 8 pieces of meatballs into the skillet and cook them until they turn gold brown. That’s approximately 8 minutes per meatball.
  6. Once cooked, remove the meatballs with a slotted spoon and add to your favorite pasta or any dipping sauce you wish to make.