Chicken Meatballs
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Makes about 24 meatballs
- 3tablespoons butter
- 1small onion, minced
- 2pounds ground chicken
- ½pound ground pork
- 1package Lipton French onion soup mix
- 1egg, whisked
- 1cup panko breadcrumbs, just covered in whole milk
- 3tablespoons finely grated Parmesan cheese
- 2tablespoons finely chopped parsley
- Kosher salt
- Freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)
121 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 10 grams protein; 146 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Melt the butter in a sauté pan, and sweat the onion until soft and translucent, taking care not to brown, about 5 minutes. Add a few drops of water if needed. Cool completely.
- Step 2
In a mixing bowl, combine the chicken, pork, onion-soup mix, egg, panko breadcrumbs, Parmesan, parsley and onion. Season with salt and pepper.
- Step 3
Form the meat into Ping-Pong-ball-size balls, and place on a parchment-lined baking sheet. Place in the freezer for 8-10 minutes.
- Step 4
Remove from the freezer and bake at 400 until just cooked through, about 7-9 minutes.
Private Notes
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Cooking Notes
Maggie
I don't think Gabrielle Hamilton is much into demonizing ingredients. And she IS very much into using convenience products where they do what she wants them to do (see, for example, her famous recipe for sardines with Triscuits). Unless you have some specific health concern, I don't see any reason to regard corn syrup and MSG as the devil. They're tools; it's up to the cook to use them well or badly.
Debora Gilson
The chicken meatballs in the chicken and rice are a great addition, but why the Lipton soup mix? It contains corn syrup and MSG. It reminds me, a bit, of my aunt using Campbell's soup to bake a freshly shot wild pheasant.
FoodandWhining
The Lipton soup option seems to be throwing people for a loop as "cheating" or, even better, "cheapening". Yet, if (insert your favorite molecular gastronomist, if there are any left) freeze-dries and powders an onion, you'll pay $450 a head to experience the magic. I grew up poor and know that Lipton flavor. By itself, it's a little hollow, but using it this way is a very different ballgame.
ABosFish
Just found this on Google:
http://www.myrecipes.com/how-to/cooking-questions/onion-soup-mix-substitute
There are also recipes out there without beef bullion.
Gleaner
Milk isn't listed as an ingredient but GH wants you to soften the breadcrumbs before adding them to the rest of the mixture. Put a cup of panko breadcrumbs in a bowl and barely cover them with milk. Let it sit a bit so that the bread absorbs the milk. It is a traditional instruction for making meatballs.
Erich Hayner
MSG is not poison. If you look into glutamines, you'll see they are everywhere.
Lipton's Soup mix isn't any nastier that a host of other seaonings. MSG can actually allow you to reduce the salt in a recipe too.
Use less than indicated.
olga
Ground chcken and ground pork are sold everywhere
Debi
Umami. You could always replace it with other umami boosting ingredients, like anchovy paste, soy or Worcestershire sauce, but I would try it as written and this is coming from someone who would NEVER ever use Campbell's soup to prepare wild pheasant.
gale
It adds immeasurably to the flavor.
TonyL
Ping pong ball sized meatballs that only need 7-9 minutes in the oven doesn’t make any sense.
Cat
These meatballs were delicious! I think I added too much milk as I had to add way more breadcrumbs to get them to stick together but the flavor was great. I loved adding some pork to them to keep them moist since chicken can get so dry. I just browned them in a pan and then dropped them in soup to boil the rest of the way. Will definitely make again, I plan on prepping some ahead of time and freezing so I can just grab some of them for smaller amounts of soup on a weeknight.
emmequeue
These were delish! I used dark meat chicken only, added some garlic to the onions and a few red pepper flakes for heat. Other than that, made as directed and I will be making again!
mer
I didn’t have the Lipton soup mix but followed the recipe otherwise (I added garlic powder) and used the chicken meatballs in my chicken noodle soup (receipe also from nyt ) and wow! I am so happy with them. Delicious and moist and flavorful.
mary
Love this recipe. OK with Lipton soup mix. I sometimes use grated zucchini instead of bread crumbs and milk- makes them very moist. I cook them longer - closer to 16 minutes. My family just picks them off the baking sheet - especially delicious when hot - but great for snacks anytime.
Leilani
These were really good! Simple to make with pantry staples and very versatile. I served them with a savory mushroom gravy over rice and steamed broccoli. Excellent comfort food.
Sam
These are really good. Like, really good. I did half pork / half chicken. Baked as instructed then used them as the chicken in a chicken noodle soup.
christine
Stop right now and go make these meatballs. They are so tender they'll break your heart. Yeah I made them bigger 28 meatballs. But I just kept thinking little meatloafs and let them sizzle a little longer than the timing. Put on broil for about 3 min at the end.
Shawn
Yield is WAY OFF. Made exactly as instructed and ended up with 48 meatballs, not 24. Yes, I formed them into the size of a ping pong ball. Recipe calls for 2.5 lb of meat alone…I should have been suspicious! Good not great. 3 Stars.
amanda
3 Tbs butter is too much. 2 would be fine. I’m using 1/2 chicken 1/2 pork
Jeanine
I made this last night and it was fabulous. I did make my own “Lipton Onion Mix” since I could not find it at the store. The meatballs did take double the time to make though.
Denis
Made this (mostly) as per recipe, using ingredients as listed except 1 pound each of ground pork and chicken. BUT formed into a loaf instead of meat balls, baking on quarter sheet pan with rack. Took 40 minutes to reach 165 internally. Was absolutely delicious, savory and moist. Will definitely make this again.
Lyn
I made the meatballs mostly as described, except being in Australia, I used a different F.O. soup mix, guessed the amount/ratio, and chose to pass on the salt and milk. The meatballs were sensational. i love that they are baked in the oven. I love meatballs but hate frying. I popped them in chicken broth with rissoni and some diced vegetables for a delicious, warming and wholesome dinner. definitely will be making these again.
FoodandWhining
The Lipton soup option seems to be throwing people for a loop as "cheating" or, even better, "cheapening". Yet, if (insert your favorite molecular gastronomist, if there are any left) freeze-dries and powders an onion, you'll pay $450 a head to experience the magic. I grew up poor and know that Lipton flavor. By itself, it's a little hollow, but using it this way is a very different ballgame.
Molly
I used 1 lb each of chicken and pork and vegetable soup mix instead of onion and it was very moist and a huge hit with my kids
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