Chicken Meatballs

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My go-to baked chicken meatballs recipe is easy to make and customize with your favorite seasonings.

Tens of thousands of you have made my favorite traditional meatballs since I first shared that recipe a few years ago. So I’m pleased to be back today with my favorite recipe for baked chicken meatballs! ♡

Let’s get right to the core issue of this recipe — chicken is a considerably leaner meat than pork or beef, which too often leads to sub-par meatballs that can be dry, tough, or disappointingly bland. Which, of course, will not do! So today, we’re going to employ a few easy tricks to make sure that your meatballs are 5-star winners every single time.

First off, you’ve gotta start with a panade (puh-NOD), which is just a fancy French word for a starch-and-liquid mixture (in our case, breadcrumbs and milk soaked together while you prep the other ingredients) that helps prevent the meat from shrinking and toughening during cooking. It requires almost zero extra time yet makes a huge difference in keeping the meatballs moist and tender, so don’t skip it! Second, we’re going to be extra-gentle when forming the meatballs, so that the mixture doesn’t get overworked and accidentally become too tough. We’re also going to bump up the oven shelf and cook the meatballs near the top of the oven so that they can brown more quickly during their short baking time. And finally, we’ll add a generous amount of seasoning to make sure each bite is legit-delicious and full of flavor.

I’ve included my favorite all-purpose seasoning for these meatballs in the recipe below (garlic, onion powder, smoked paprika, and Worcestershire), which honestly works with just about any type of recipe you may be craving. But please feel free to customize the seasoning to taste and add in whatever herbs, spices, or other flavor boosters that you love best. Then serve these meatballs up however you prefer — with Italian marinara and pasta, Swedish gravy, American buffalo sauce, Thai curry, Japanese teriyaki, Greek tzatiki, you name it. This chicken meatballs recipe is here for all occasions and is always a winner!

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Nutella Hot Chocolate

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A cozy mug of Nutella hot chocolate is quick and easy to make with 3 ingredients, full of the classic chocolate-hazelnut flavor we all love.

Who else is ready to cozy up with a warm mug of Nutella hot chocolate? ♡

We’re settling in for a cold and rainy weekend ahead here in Kansas City, so warm drinks of all kinds are on the agenda, including a round of this delicious chocolate-hazelnut hot chocolate. I actually first shared this recipe here on Gimme Some Oven over a decade ago, and all of these years later, it continues to be a favorite winter tradition here in our home.

This recipe is probably the quickest and easiest version of homemade hot chocolate that you can make, simply stirring a big dollop of Nutella into a warm mug of milk along with a sprinkle of sea salt to bring out the best of the chocolate and hazelnut flavors. It comes together in just a few minutes (and is definitely easy enough for kids to DIY their own mugs). And it always tastes wonderfully nostalgic and indulgent and perfectly Nutella-y.

On a cold winter’s night, there’s nothing better. So grab a jar of Nutella and let’s make some hot chocolate together.

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Whiskey Sour

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This classic whiskey sour recipe is quick and easy to make with an optional frothy egg white layer on top.

When it comes to cozy bourbon cocktails, a classic whiskey sour is hard to beat. ♡

This classic drink is said to date all the way back to the 1870s, and has remained a favorite since then for good reason. It balances the deep, rich notes of whiskey with tartness from freshly-squeezed lemon juice and a hint of sweetener. And then here in our house, we’re partial to the version (also called a Boston Sour) made by shaking the cocktail with an egg white for a velvety, frothy, creamy layer on top. It always looks so elegant garnished with a lemon peel and cocktail cherry and comes together easily in just a few minutes!

The beauty of making your own whiskey sour is that you can tinker with the ingredient ratios to make your cocktail exactly as sweet or tart as you prefer. And while the egg white topping is optional, it absolutely makes this cocktail in my opinion, so I highly recommend giving it a try.

Let’s make some whiskey sour cocktails! (more…)

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Potsticker Soup

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This cozy potsticker soup recipe comes together in just 25 minutes and is easy to customize with your favorite dumplings and veggies.

Say hello to your newest back-pocket, quick-and-easy, cold-weather comfort soup! ♡

This simple potsticker soup recipe actually became a favorite of ours back when we were living in Barcelona, just down the street from a popular frozen foods store. (Yes, in Spain, most people frequent a different store just for frozen foods!) They had the yummiest vegetable dumplings that we regularly turned to in a pinch for quick and easy dinners. And whenever the weather cooled off, we loved simmering them into a quick soup!

This recipe actually comes together in a snap (just under 25 minutes if you’re moving quickly) and is super-easy to customize with your choice of dumplings (vegetarian or meat-filled), veggies, and toppings. We typically just opted for a simple garlic-ginger broth drizzled with a hint of toasted sesame oil, but feel free to add in chili crisp, miso, curry paste, or whatever may sound good here. The is one of those versatile recipes that’s easy to make your own.

So the next time you’re in the frozen foods aisle (or store, if you happen to live in Barcelona), grab a bag of your favorite potstickers and let’s make some soup together for dinner!
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Orange Miso Noodle Stir-Fry

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This quick noodle stir-fry is tossed with your choice of protein and veggies and a fresh orange-miso sauce.

Fresh oranges are coming back into season and this vibrant stir-fry is here to celebrate!

I’ve been tinkering around with this stir-fry sauce over the past year and it has quickly become a favorite in our house. As opposed to so many orange sauces which often feel heavy and cloyingly sweet, this one is refreshingly light and bright and keeps the flavor of fresh oranges front and center — no additional sweeteners needed!

The freshly-squeezed orange juice is perfectly balanced with a hint of tangy lime juice, umami-rich miso, salty soy sauce, sriracha for heat, and plays well with just about any proteins or veggies that you happen to have on hand. We typically make ours with either chicken or shrimp and whatever leftover veggies happen to be hanging out in the crisper drawer. But I have to say that the carrot ribbons shown here are a fun extra touch (and super quick and easy to make with the vegetable peeler). Feel free to also swap in tamari if you’d like to make this recipe gluten-free, or you can use tofu as your protein and easily make this stir-fry vegan too.

This stir-fry sauce is such a lovely one to have in your repertoire. So the next time you’re craving noodles for dinner, grab a few fresh oranges and let’s make it happen!

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