Mom's Best Recipes
Recipe

Smoky Chicken Meatballs

Juicy chicken meatballs with smoked paprika, cumin, and a garlicky yogurt sauce. Weeknight-friendly, meal prep-approved, and crispy at the edges.

Author By Matt Campbell
4.8 (214)
Smoky chicken meatballs with crisp browned edges in a cast iron skillet, with a small bowl of garlic yogurt sauce and lemon wedges on a wooden table
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Some nights you want dinner to feel like you tried, without actually trying that hard. These smoky and earthy chicken meatballs are that exact vibe: quick mix, quick sear, and the kind of bold seasoning that makes plain chicken taste like it has a backstory.

We are leaning on smoked paprika for that campfire whisper, cumin for warm earthiness, and a little grated onion to keep everything juicy. Then we hit them with a fast lemony garlic yogurt sauce because, honestly, meatballs deserve a dip. If you want a dinner that works in a bowl, in a pita, or next to cozy carbs, this is it.

A hand rolling raw chicken meatball mixture on a parchment lined sheet pan in a home kitchen

Why It Works

  • Big flavor with normal ingredients: smoked paprika, cumin, garlic, and lemon do the heavy lifting.
  • Juicy texture: grated onion and panko hold moisture so the meatballs stay tender.
  • Fast cooking: pan-sear for crisp edges, then finish in the oven so you do not babysit the skillet.
  • Flexible serving: these go Mediterranean, Tex-Mex-ish, or straight comfort food depending on what you put under them.

Pairs Well With

  • Fluffy lemon herb rice in a white bowl with chopped parsley

    Fluffy Lemon Herb Rice

  • Roasted broccoli on a sheet pan with browned edges and garlic slices

    Sheet Pan Roasted Broccoli

  • Warm pita bread stacked in a towel lined basket

    Warm Pita and Quick Pickles

  • Creamy mashed potatoes with a pat of butter melting on top

    Cozy Mashed Potatoes

Storage Tips

Fridge: Cool meatballs completely, then store in an airtight container for up to 4 days. Keep sauce separate if you can.

Freezer: Freeze cooked meatballs on a sheet pan until firm, then transfer to a freezer bag and freeze up to 3 months. Thaw overnight in the fridge for best texture.

Reheat: Warm in a covered skillet with a splash of water or broth over medium-low until hot, 5 to 8 minutes. Or microwave in 30 second bursts. If you want the edges crisp again, finish with 1 to 2 minutes uncovered in a hot pan.

Meal prep tip: Make a double batch and freeze half. Future-you deserves it.

Common Questions

Can I bake these chicken meatballs only, no pan-sear?

Yes. Bake at 425°F on a parchment-lined or lightly oiled sheet pan for 14 to 18 minutes until they hit 165°F inside. You will lose a little crisp edge, but they will still be juicy.

How do I keep chicken meatballs from getting dry?

Three things help: do not overmix, include a moisture helper like grated onion, and cook to temperature instead of guessing. Pull them at 165°F and do not keep them roasting for “just in case.”

Can I use ground turkey instead of chicken?

Absolutely. Ground turkey works 1:1 here. If your turkey is very lean, add an extra tablespoon of olive oil to the mix.

Are these gluten-free?

They can be. Swap panko for gluten-free breadcrumbs or crushed gluten-free crackers, and double-check your spices.

What is the best sauce if I do not want yogurt?

Try a quick tahini lemon sauce, store-bought ranch, or a simple marinara. The meatballs are smoky and savory, so they play well with creamy or tangy sauces.

I started making these on nights when I wanted “real food” but my energy was closer to “snack dinner.” Ground chicken is one of those ingredients that can feel a little bland if you treat it politely, so I stopped being polite. Smoked paprika, cumin, and garlic went in, and suddenly the kitchen smelled like something I would happily pay for at a casual spot with good lighting and loud music. The first time I served them with lemony yogurt sauce, I watched people drag the last meatball through the bowl like it was mandatory. That is the energy we are chasing.