By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 24
26 cal · 20 min
Chicken & Basil Meatballs
Recipe GLPR3545b45a7c25ea
Tender mini meatballs infused with fresh basil and aromatic garlic, made from ground chicken breast and breadcrumbs. Pan-fried until golden and lightly browned, these bite-sized portions are perfect as an appetizer or light main course. Ready to serve warm or at room temperature.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 shallot, peeled
250g chicken breast, cut into chunks
25g seeded bread, torn into pieces
⅓ pack fresh basil leaves (about 8-10 leaves)
1 garlic clove, peeled
2 tablespoons rapeseed oil, for frying
Directions
Place the shallot into a food processor and pulse until roughly chopped. Add the chicken breast chunks, seeded bread, fresh basil leaves, and garlic clove. Blend until the mixture forms a soft, uniform purée. Wet your hands with cold water and shape the mixture into 24 small meatballs, each about 1 inch in diameter. Refrigerate until ready to cook.
Heat half the rapeseed oil in a large non-stick frying pan over medium-high heat. Once shimmering, carefully add 12 of the meatballs to the pan in a single layer. Fry for 5 minutes, gently rolling and turning them every minute to ensure even browning on all sides. Once golden and cooked through (internal temperature 165°F), transfer to a clean plate. Repeat with the remaining oil and meatballs.
Allow meatballs to cool to room temperature, then refrigerate in an airtight container for up to 1 day. To serve warm, preheat the oven to 180°C (350°F) and place meatballs on a baking sheet. Warm for 8–10 minutes until heated through. Serve immediately.
Comments
The ingredient list is clean and available at any Charlotte chain—shallots, chicken breast, bread, basil, and garlic are standard. The real catch is the stated 20 minutes, which does not account for mixing, shaping 24 meatballs, and the actual cooking time (typically 12–15 minutes in the oven or pan); budget 35–40 minutes total. At roughly $0.50–0.65 per meatball using grocery-store chicken and bulk basil, this is economical for appetizers or a party tray, but rapeseed oil (canola) is the only potentially tricky substitute unless you already stock it. This works best as a make-ahead dish for entertaining rather than a weeknight dinner, since reheating 24 pieces is clumsy and flavor and texture fade after a day.
Sign in or create a free account to add your review.
