Boulettes de Poulet au Parmesan et Ail: Flavorful Chicken Meatballs with a Parmesan Garlic Twist

Prepare the Meatball Mixture: In a large mixing bowl, combine the ground chicken, grated Parmesan cheese, minced garlic, chopped parsley, breadcrumbs, egg, salt, pepper, and dried oregano. Mix the ingredients together gently with your hands or a spoon until fully incorporated, being careful not to overwork the mixture to keep the meatballs tender.

Shape the Meatballs: Using your hands, scoop about 1-2 tablespoons of the meatball mixture and roll it into a ball. Place each meatball on a plate or tray. Continue shaping until all the mixture is used up.

Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs to the skillet, making sure not to overcrowd them. Cook the meatballs for about 6-8 minutes, turning them occasionally to ensure they are golden brown and cooked through. You can check if they are fully cooked by cutting one in half—there should be no pink inside, and the internal temperature should reach 165°F (74°C).

Serve: Once the meatballs are cooked, transfer them to a serving dish. Garnish with extra chopped parsley and serve immediately. These meatballs are perfect on their own or paired with a side of marinara sauce, pasta, or even a simple salad.

Serving and Storage Tips: