This meatball just won Meatball of the Year.
I know humility is a virtue, but this meatball recipe is absolutely the Best. Meatball. Ever. I’m usually one to grab ground turkey at the grocery store, but my local market was out of ground turkey this week (shocking, I know). So, I opted for ground chicken instead. I am glad I did–and so will you, once you try this recipe.
Since it’s fall, I wanted to make something cozy, and maple syrup seemed like the way to go. I never thought I would be putting maple syrup in my meatballs, but I’m all for it. The maple syrup doesn’t make the meatballs sweet, but it adds a sort of nutty, warm flavor to the dish. Now, I’ve got leftovers for days, but I’m not complaining. Try it out–you won’t regret it!
Prep Time: 5 minutes Cook Time: 15-20 minutes Serves: 12-15 meatballs
- 1 lb. ground chicken
- 1 tbs. pure maple syrup
- 2 tsp. apple cider vinegar
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. oregano
- 1/2 tsp. garlic powder
- Add all ingredients to a medium mixing bowl. Using a fork, gently mix together, trying to keep the mixture as fluffy as possible.
- Using two spoons, shape meatball mixture into 1.5 inch sized balls.
- In an oiled pan over medium-low heat, pan fry meatballs for 2-5 min on each side, or until lightly browned. Keep the lid on the pan while cooking to lock in the moisture. I fried the meatballs on three sides, allowing the meatballs to cook all the way through.
- Serve with your favorite pasta and sauce. I’m using my roasted red pepper sauce (recipe on the blog). Enjoy!