Chicken Meatballs Recipe (2024)

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.

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.

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.

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.

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.

Ground chcken and ground pork are sold everywhere

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.

It adds immeasurably to the flavor.

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.

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!

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.

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.

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.

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.

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.

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.

3 Tbs butter is too much. 2 would be fine. I’m using 1/2 chicken 1/2 pork

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.

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.

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.

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.

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

These were delicious! Very flavourful and really easy - I love a baked meatball recipe.