The all-time classic meatball is always a hit with my family. They are so easy to make — and so versatile — that they are in frequent rotation on our dinner (and sometimes even lunch) menu.
We often enjoy them on toothpicks with a marinara or bbq dipping sauce (because what kid doesn’t love to dip?), along with a simple side of veggies. Other times we throw them into a simple pasta or a soup, like this twist on Italian Wedding Soup. And if we’re feeling really decadent, we top them with a melted, gooey cheese and eat them on slider buns.
In this version, I make a slightly lightened meatball by using ground chicken, instead of beef/pork. But unlike a lot of other poultry versions, these are still oh-so-juicy. The trick is using ground chicken thigh, along with a touch of honey, which helps keep the moisture locked in.
Often times, meatball recipes call for fresh herbs which is always a terrific way to add a punch of flavor. However, I decided to keep it nice and easy by using dried Italian herbs. Truth be told, I think my kids like it better with the dried herbs, which is great by me since I often don’t have fresh herbs at-hand.
As for cooking them, I follow the advice of meatball experts, like the guys behind The Meatball Shop, who say that roasting them is the fastest, easiest and most convenient way to cook balls. And speaking of convenience, I often mix the ingredients together when my littlest one is napping, then refrigerate until about 30 minutes before dinner when I quickly form them into small balls and pop them in the oven to roast.