Stuffing Mix Chicken Meatballs Recipe
Introduction
These Stuffing Mix Chicken Meatballs combine the comforting flavors of classic stuffing with lean ground chicken for a quick and tasty meal. Perfect for weeknights or entertaining, they’re easy to prepare and bake to golden perfection.
Ingredients
- 1 1/2 cups water
- 4 tablespoons unsalted butter or margarine
- 1 (6-ounce) box stuffing mix (chicken, turkey, or herb flavor)
- 1 pound ground chicken or turkey
- Chopped parsley, optional
Instructions
- Step 1: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Step 2: In a medium saucepan, combine the water and butter. Heat over medium-high until the butter is melted and the water is simmering.
- Step 3: Remove from heat and stir in the stuffing mix until it has absorbed all the liquid. Transfer the stuffing to a mixing bowl.
- Step 4: Let the stuffing cool to room temperature, about 20 minutes. To speed cooling, place the bowl over an ice bath.
- Step 5: Add the ground chicken to the cooled stuffing. Use your hands to mix until evenly combined, leaving visible pieces of stuffing throughout.
- Step 6: Using a 1 1/2-tablespoon scoop or your hands, form approximately 32 meatballs. Place them on the prepared baking sheet.
- Step 7: Bake the meatballs for 12 to 15 minutes, until they are golden brown and reach an internal temperature of 165°F.
- Step 8: Transfer the meatballs to a serving bowl. Sprinkle with chopped parsley if desired and serve immediately.
Tips & Variations
- To speed up cooling, set the bowl of stuffing over an ice bath before mixing with the meat.
- Try different flavors of stuffing mix like herb or turkey to vary the taste.
- Add finely chopped onions or garlic to the mixture for extra flavor.
- Serve with a side of cranberry sauce for a festive touch.
Storage
Allow leftover meatballs to cool completely, then store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. To reheat, bake refrigerated meatballs at 375°F for 10 minutes; frozen meatballs should bake for 15 to 20 minutes until warmed through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use ground turkey instead of chicken?
Yes, ground turkey works just as well and will give similar results in both taste and texture.
Do I need to add eggs or breadcrumbs to the meatball mixture?
No, the stuffing mix acts as a binder, so additional eggs or breadcrumbs are not necessary.
PrintStuffing Mix Chicken Meatballs Recipe
These Stuffing Mix Chicken Meatballs combine savory stuffing mix with lean ground chicken for a flavorful and easy-to-make appetizer or meal. Baked to golden perfection, these meatballs are juicy and tender, making them a delicious option for family dinners or party snacks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: About 32 meatballs 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Ingredients
- 1 1/2 cups water
- 4 tablespoons unsalted butter or margarine
- 1 (6-ounce) box stuffing mix (chicken, turkey, or herb flavor)
- 1 pound ground chicken or turkey
- Chopped parsley, optional
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the Stuffing Mix: In a medium saucepan over medium-high heat, combine the water and butter. Once the butter has melted and the water is simmering, add the stuffing mix. Turn off the heat and stir the mixture until all the water is absorbed. Transfer the stuffing to a mixing bowl to cool.
- Cool the Stuffing: Allow the stuffing to cool to room temperature, about 20 minutes. To speed up the process, you can place the bowl over an ice bath.
- Make the Meatball Mixture: Add the ground chicken to the cooled stuffing. Use your hands to mix thoroughly until the meat and stuffing are evenly incorporated, with visible pieces of stuffing throughout.
- Form the Meatballs: Using a 1 1/2-tablespoon cookie scoop or your hands, shape the mixture into approximately 32 meatballs. Arrange them evenly on the prepared baking sheet.
- Bake the Meatballs: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, or until the meatballs are golden brown and reach an internal temperature of 165°F (74°C).
- Serve: Transfer the cooked meatballs to a serving bowl. Sprinkle with chopped parsley if desired and serve immediately for best flavor and texture.
- Store Leftovers: Let any leftover meatballs cool to room temperature. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheat: To reheat refrigerated meatballs, bake at 375°F (190°C) for 10 minutes. For frozen meatballs, bake at the same temperature for 15 to 20 minutes until heated through.
Notes
- Using an ice bath to cool the stuffing quickly helps maintain a safe temperature when mixing with raw meat.
- If you prefer a firmer meatball, allow the mixture to chill in the refrigerator for 10-15 minutes before forming meatballs.
- Feel free to customize with different flavors of stuffing mix such as herb or turkey for variety.
- These meatballs freeze well; consider freezing them on a baking sheet first to prevent sticking before transferring to a storage container.
- Ensure to use a food thermometer to check the internal temperature for safe consumption.
Keywords: chicken meatballs, stuffing mix meatballs, baked chicken meatballs, easy meatball recipe, holiday meatballs
