Juicy baked chicken breast meatballs with onion and dill are a lifesaver when you want to feed your family a healthy, delicious meal without spending hours at the stove. Chicken breast is often considered tricky because it can dry out, but combined with soaked bread and finely chopped onion, it transforms into a tender base for meatballs. The addition of fresh dill fills the kitchen with the aroma of a summer garden, while a little trick with milk powder gives the dish a pleasant creamy richness without extra calories. These meatballs are reminiscent of classic home cooking, but in a lighter, modern variation.
Tender and juicy chicken meatballs baked in the oven until golden brown. The perfect dish for a family dinner.
Ingredients
- 1.1 lbs (500 g) chicken breast fillet
- 1 onion
- 1 clove garlic
- a few sprigs of fresh dill
- 2 slices stale white bread (about 1/2 inch thick)
- 1/2 cup water
- 1 tablespoon milk powder
- vegetable oil
- salt to taste
How to Make Baked Chicken Breast Meatballs with Onion and Dill
Remove the skin from the chicken breast and cut the meat off the bone. I recommend freezing the bones and skin for chicken stock. Cut the prepped chicken fillet into small cubes.
Cut the skinless, boneless chicken breast fillet into small pieces for grinding.
Finely dice a small onion and add it to the chopped chicken. If you like, stir in a clove of minced garlic.
Add the finely chopped onion to the chicken. It will make the finished meatballs much juicier.
Cut the stale white bread into cubes. Add half a cup of cold water to the cubed bread. This recipe uses milk powder and water, but you can use regular milk to soak the bread. It’s up to you whether to remove the crust; I usually leave it on when using homemade bread.
Soak the stale white bread in water or milk. This gives the mixture the right texture and softness.
Finely chop a few sprigs of fresh dill (both leaves and stems). Add two tablespoons of the chopped herbs to the rest of the ingredients.
Add finely chopped dill to the meatball base for a fresh aroma and flavor.
Run the chicken fillet, soaked bread, onion, and dill through a meat grinder fitted with a fine plate. You’ll get a fairly thick, entirely lean mixture.
Run the ingredients through a meat grinder. The result is a thick, uniform mixture speckled with herbs.
Season with salt to taste. I recommend using sea salt for cooking; it’s a healthier choice.
Season the mixture with salt to taste. Using sea salt is the best option—it's tastier and healthier.
Add the milk powder—one heaping tablespoon is plenty. Milk powder is a great pantry staple for a summer house; kept in an airtight container in the fridge, it lasts a long time.
Milk powder adds a delicate creamy flavor to the meatballs, even if you soaked the bread in water.
Thoroughly knead the mixture by hand for a few minutes, just like dough. Place the finished mixture in the refrigerator for half an hour.
Thoroughly knead the mixture by hand, just like dough, then let it rest in the refrigerator.
Line a baking sheet with parchment paper. Lightly grease the paper and your palms with neutral vegetable oil. You’ll need about 1.2-1.4 oz (35-40 g) of the mixture per meatball. Use a kitchen scale or a measuring spoon to make even portions. Roll them into ping-pong-sized balls and arrange them on the baking sheet, leaving a little space between each one.
Roll the mixture into small, evenly sized balls and arrange them on a parchment-lined baking sheet.
Preheat the oven to 350°F (175°C). Place the baking sheet with the meatballs in the hot oven. Bake for 17 minutes. After about 10 minutes, rotate the pan 180 degrees to ensure the chicken balls cook evenly.
Bake the meatballs in a preheated oven for 17 minutes, rotating the pan for even cooking.
Let the cooked meatballs rest briefly before serving warm. They pair wonderfully with boiled potatoes or pasta. You can also portion the cooked meatballs into small containers and freeze them. It’s so convenient! Just thaw and reheat for dinner! Enjoy your meal!
Serve the finished meatballs warm. They pair perfectly with any side dish or can be frozen for later.
To make your baked chicken meatballs with onion and dill even more exciting, try experimenting with how you serve them. They pair wonderfully not only with the usual mashed potatoes or spaghetti but also with light cream or tomato sauces, which you can add right after baking. For a more sophisticated touch, serve them over a bed of couscous or quinoa alongside a fresh vegetable salad.
You can store the cooked dish in the refrigerator for up to three days, but it's best to take advantage of the freezing tip. Formed and baked meatballs handle low temperatures perfectly, retaining their texture and flavor when reheated. It's an ideal option for quick mid-week lunches when there's absolutely no time to cook from scratch. Just warm them up in some sauce on a skillet, and a complete dinner is ready in minutes.
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