Why We Love This Recipe
In my family, we’re not big fans of chicken breast, but this recipe completely won us over. These chicken meatballs are juicy, packed with bold flavors, and incredibly versatile. You can enjoy them with different sauces or simply on their own. Plus, making them at home means we can control the spice level and introduce unique flavors like fennel seed, which adds an unexpected but delicious twist.
Another reason we love this recipe? The kids get a kick out of the giant-sized meatballs I make for them—it’s something special they can’t just grab from the store!
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1/2 habanero pepper, seeded and chopped (adjust for spice preference)
- 1/2 white onion, chopped
- 1 tablespoon minced garlic
- 1 bunch fresh basil leaves
- 2 Maggi cubes, crumbled
- 2 heaping tablespoons creamy peanut butter
- 1 teaspoon salt (or to taste)
- 1 teaspoon whole fennel seeds
Instructions
1. Prep the Chicken
Cut the chicken breasts into roughly 1-inch cubes to make blending easier.
2. Process the Ingredients
In a food processor, pulse the chopped chicken, habanero pepper, onion, garlic, crumbled Maggi cubes, fennel seeds, peanut butter, salt, and basil leaves until finely ground. Be careful not to over-process; otherwise, the texture may become too mushy.
3. Form the Meatballs
Wet your hands to prevent sticking. Scoop a generous portion of the mixture and roll it into a ball about 1.5 inches in diameter. Repeat with the remaining mixture.
4. Cook the Meatballs (Choose Your Method)
Pan-Frying:
- Heat a thin layer of oil in a large skillet over medium heat.
- Add the meatballs and cook for 5-7 minutes per side, or until browned and cooked through.
Baking:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Arrange the meatballs on the sheet and bake for 15-20 minutes, or until golden brown and fully cooked.
Air-Frying:
- Preheat your air fryer to 400°F (200°C) according to the manufacturer’s instructions.
- Arrange the meatballs in a single layer in the air fryer basket and cook for 12-15 minutes, flipping halfway through.
Cooking for Gratitude
Growing up, my grandmother was very particular about how food was prepared and served—it had to be both presentable and sanitary. She had designated pots for specific meals, and I am grateful for that foundation. While I’m not as strict as she was, her lessons have shaped my eye for elevated simplicity. Even a simple dish like rotisserie chicken can be served beautifully, making everyday meals feel special.
FAQ
1. Can I use ground chicken instead of fresh chicken breasts?
Yes, you can substitute ground chicken, but the texture might be slightly different. Freshly processed chicken gives a firmer, juicier meatball.
2. How do I store leftover meatballs?
Store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 3 months.
3. How do I make the meatballs milder?
Simply remove all the seeds from the habanero or replace it with a milder pepper like jalapeño or bell pepper.
4. What sauces pair well with these meatballs?
You can serve them with a classic tomato sauce, peanut sauce, or even a simple garlic butter glaze.
5. Can I make these meatballs ahead of time?
Absolutely! You can prepare the mixture ahead and refrigerate it for up to 24 hours before cooking, or fully cook the meatballs and reheat them when needed.
6. What can I use instead of peanut butter?
For those allergic to peanuts, you can use an egg as a binding agent—one should be enough. If peanut butter isn’t your preference but you can have nuts, almond butter or sunflower seed butter are good alternatives.
These easy homemade chicken meatballs bring joy to our table every time, and I hope they do the same for you! Let me know if you try them—I’d love to hear how you make them your own!
