Pan-Fried Chicken Meatballs with Crispy Coating

Looking for a delicious, crispy, and easy-to-make snack? These pan-fried chicken meatballs are a perfect treat for kids and adults alike! With a golden-brown crunchy coating and a juicy, flavorful interior, these meatballs are great as an appetizer, side dish, or even a main course. Plus, they are packed with protein and can be customized with different seasonings and coatings to suit your taste. Let’s dive into the recipe!

Ingredients for Chicken Meatballs (Tefteli)

Meatball Mixture:

Ingredients	Quantity
Shredded chicken breast	1 cup boiled
Chopped onion	2 tbsp
Chopped parsley	1 tbsp
Salt	to taste
Garlic paste	1 tsp
Ginger paste	1 tsp
Crushed cumin	1 tsp
Crushed coriander	1 tsp
Black pepper powder	½ tsp
Mashed potato	1 medium boiled

For Coating:

Batter:

Ingredients	Quantities
Flour	2 tbsp
Water	¼ cup

Crispy Layer:

Ingredients	Quantities
Breadcrumbs	1 cup

How to Make Pan-Fried Chicken Meatballs

Step-by-Step Instructions:

Prepare the Chicken: Boil chicken breast for 10-15 minutes. Let it cool and shred it using your hands or a chopper.
Mix Ingredients: In a bowl, combine the shredded chicken with all the other ingredients and mix well.
Shape the Meatballs: Grease your hands and form small balls (about walnut-sized) from the mixture.
Prepare the Batter: In a separate bowl, mix water and flour to form a smooth batter.
Coat the Meatballs: Dip each meatball into the batter, then roll it in breadcrumbs for an extra crispy coating.
Fry to Perfection: Heat a frying pan on medium-low flame and fry the meatballs until they turn golden brown from all sides.

Variations & Substitutions

Want to tweak the recipe? Here are some great alternatives:

Vegetables: Add finely chopped carrots or zucchini for extra flavor and moisture.
Onion Powder: Can replace fresh onions for a milder taste.
Garlic & Ginger Powder: Use in place of fresh paste if you’re short on time.
Cheese: A bit of grated Parmesan adds more flavor and juiciness.
Alternative Meats: Try ground turkey instead of chicken for a slightly different texture.
Breadcrumb Substitutes: Use oats, crushed crackers (including gluten-free ones), or even cooked rice instead of breadcrumbs.

Crispy Pan-Fried Chicken Meatballs Recipe – Easy Snack Idea

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

1 cup boiled, shredded chicken breast
2 tbsp chopped onion
1 chopped green chili
1 tbsp chopped parsley
Salt to taste
1 tsp garlic paste
1 tsp ginger paste
1 tsp crushed cumin
1 tsp crushed coriander
½ tsp black pepper powder
1 medium boiled, mashed potato
For Coating: Batter
2 tbsp flour
¼ cup water
Crispy Layer:
1 cup breadcrumbs

Directions

Prepare the Chicken: Boil chicken breast for 10-15 minutes. Let it cool and shred it using your hands or a chopper.
Mix Ingredients: In a bowl, combine the shredded chicken with all the other ingredients and mix well.
Shape the Meatballs: Grease your hands and form small balls (about walnut-sized) from the mixture.
Prepare the Batter: In a separate bowl, mix water and flour to form a smooth batter.
Coat the Meatballs: Dip each meatball into the batter, then roll it in breadcrumbs for an extra crispy coating.
Fry to Perfection: Heat a frying pan on medium-low flame and fry the meatballs until they turn golden brown from all sides.

Best Ways to Serve Chicken Meatballs

These crispy chicken meatballs pair wonderfully with various dips and sauces, such as:

Classic Ketchup or Mayonnaise Dip
Yogurt Chutney for a Tangy Twist
Marinara Sauce for an Italian Flair
Creamy Mushroom Sauce for a Rich Flavor
Balsamic Glaze for a Gourmet Touch

How to Store Leftover Chicken Meatballs

Refrigeration: Store cooked meatballs in an airtight container for 3-4 days in the fridge.

Freezing:

To freeze cooked meatballs, spread them on a baking tray first, then transfer them to a ziplock bag or airtight container to prevent sticking. They can last up to 3 months in the freezer.
Uncooked meatballs can also be frozen for later use. Just fry them directly when needed—perfect for a quick evening snack!

Special Hacks for Perfectly Juicy Chicken Meatballs

How do you keep chicken meatballs from falling apart?

Adding a binder like a lightly beaten egg helps hold the mixture together.
Breadcrumbs or other starches also work well to provide structure.

How do you ensure chicken meatballs stay moist?

Adding mayonnaise or a panade (bread soaked in milk) keeps the meatballs juicy.
A mix of dark and white meat can prevent dryness.

How long should you cook chicken meatballs?

Cook until they reach an internal temperature of 165°F (74°C).
For a more tender bite, some recipes suggest cooking to 200°F (93°C).

Frequently Asked Questions (FAQs)

What kind of sauces go well with chicken meatballs?

Marinara sauce, creamy mushroom sauce, balsamic glaze, yogurt chutney, and garlic mayo are all excellent choices.

Can I add vegetables to the meatballs?

Yes! Finely chopped vegetables like onions, carrots, or zucchini add moisture and flavor to the meatballs.

Can I bake these chicken meatballs instead of frying?

Absolutely! Bake them at 375°F (190°C) for 20-25 minutes, flipping halfway through, until golden brown and fully cooked.

Can I make chicken meatballs ahead of time?

Yes! You can prepare the mixture and shape the meatballs in advance. Store them in the fridge for a day or freeze them for longer storage.

These pan-fried chicken meatballs are a must-try if you’re looking for a crispy, flavorful, and kid-friendly snack. Whether you enjoy them fresh or freeze them for later, they’re a great addition to any meal. For a heartier pairing, try serving them with our delicious chicken curry for a complete and satisfying dinner. Try different variations, experiment with sauces, and enjoy this easy-to-make recipe that’s sure to become a family favorite!”