Ingredients

The following ingredients have 5 Servings
  • 1 lb. ground chicken thighs ((93% lean; ground chicken breast is too lean))
  • 1 tablespoon mayonnaise ((I use avocado oil mayonnaise))
  • 1 teaspoon Diamond Crystal kosher salt ((or ½ teaspoon fine sea salt))
  • ¼ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 4 tablespoons olive oil (for frying*)

Instruction

  • In a medium bowl, mix together all the ingredients except for the oil.
  • Using a 1.5-tablespoon cookie scoop, the same one you would use for cookies, scoop out even portions of the mixture into a plate. I usually end up with 16 meatballs.
  • With wet hands for easier handling, shape each portion into a round meatball.
  • Heat the olive oil in a very large (12-inch) lidded skillet over medium-high heat until the oil shimmers and becomes fragrant, about 2 minutes.
  • Add the meatballs in a single layer and cook them uncovered, turning frequently, until golden brown, about 5 minutes. Lower the heat to medium if needed.
  • Add ¼ cup of water to the bottom of the skillet. Cover it with the lid and cook until the meatballs are cooked through (their internal temperature should be 165° F), about 3 more minutes.
  • Remove the meatballs from the skillet to a serving plate using a slotted spoon. Serve immediately.