• 2 pounds ground chicken thighs
  • 1 tablespoon salt
  • 1 teaspoon ground fennel seed
  • 1 teaspoon ground black peppercorns
  • 1/4 cup white wine
  • 1/2 cup parsley, chopped
  • 1/2 cup breadcrumbs
  • 2 eggs
  • 2 tablespoons olive oil


Serves: about 24 golf ball-size meatballs


Preheat the oven to 450°F.

Combine all of the ingredients except for the olive oil in a large mixing bowl and mix by hand until thoroughly incorporated.

Drizzle a large baking dish (10X17) with the olive oil, making sure to evenly coat the entire surface (use your hand to help spread the oil).

Roll the mixture into round, golf ball-sized meatballs, making sure to pack the meat firmly. (Chicken meatballs can be a pain to roll, a great trick is to use a #24 disher/ice cream scoop rounded over and dropped into the pan.)

Place the balls into the oiled baking dish so all of the meatballs are lined up evenly in rows and are touching each of their four neighbors in a grid.
Roast until firm and cooked through (about 14 minutes).

Allow the meatballs to cool for five minutes before removing from the tray.