Caesar Chicken Meatballs

Sink your fork into the ultimate tender, savory, and cheesy bite with these Caesar Chicken Meatballs bursting with the flavors of the Tijuana classic salad. Garlicky, bright with a burst of lemon zest, and a little herbaceous, these baked chicken meatballs are just as at home as part of your weekly meal prep as they are your game day spread.

Everything you love about Caesar dressing finds its way into these poppable meatballs. Nutty parmesan, fresh and sharp garlic, salty Worcestershire and anchovies, and that creamy mayonnaise base make these chicken meatballs special. With just a few ingredients they come together with a minimal number of steps. Serve them on top of a bed of dressed romaine, pile them into a pita, or serve them up with a side of creamy Caesar dip. Just be warned, you can’t stop at just one!

Why You’ll Love This Recipe

• Meal Prep – If you are looking for the perfect recipe to make for meal prep, these Caesar meatballs are it. Not only can you make them ahead of time and enjoy them throughout the week, but you can also freeze them for future meals. So go ahead and double up on the recipe!
• Budget Friendly – Aside from the ground chicken and parmesan, the rest of the ingredients are pantry staples you probably already have on hand like Worcestershire sauce and Dijon mustard. These are easily accessible ingredients that won’t break the bank.
• Endless Options – These meatballs are delicious exactly as they are right out of the oven as a fun appetizer, but versatile enough to be a part of any lunch or dinner. How you serve these up is completely up to you!

Ingredients

• Ground Chicken
• Egg
• Aromatics – Onions and garlic add both flavor and lend to the moist texture of these meatballs. Make sure you are using fresh garlic for that unmistakable bold bite.
• Panko Breadcrumbs – These light, airy breadcrumbs help bind together the delicate chicken meatballs. For the best flavor use plain panko so you can control the salt in the finished dish.
• Mayonnaise – Mayo in meatballs? Absolutely! Not only is this a classic ingredient in Caesar dressing, but it gives incredible moisture to these meatballs.
• Parmigiano-Reggiano – Nutty, salty, and completely savory this delivers on big flavor. For the best texture and flavor hand grate your cheese.
• Flavor Accents – Dijon mustard adds tang, lemon zest adds brightness, anchovy paste adds that umami bomb, and Worcestershire sauce ties it all together. For a pop of freshness Italian parsley also joins the flavor party.
• Seasoning – Don’t be shy with the freshly cracked black pepper! Add a lot, or a lot more. You’ll also need kosher salt and Italian seasoning. If you like a little sass in your life like me, also throw in some crushed red pepper flakes for heat.

How to Make Caesar Chicken Meatballs

• Sauté the aromatics. Heat a skillet with olive oil over medium heat. Add the onions and sauté for 3-5 minutes until translucent. Next add the garlic, crushed red pepper flakes if using, and Italian seasoning, and let cook for an additional minute or two until aromatic. Turn off the heat.
• Add the breadcrumbs and let the mixture cool. Stir in the panko and chopped parsley and let the mixture cool completely.
• Mix together the wet ingredients. Add the egg, mayonnaise, Worcestershire sauce, lemon zest, salt, pepper, and anchovy paste if using to a small bowl and whisk together to combine.
• Gently mix together all of the ingredients. In a large bowl add the ground chicken, cooled onion mixture, wet ingredients, and parmesan cheese. Gently mix until just combined.

• Make a test patty and adjust seasoning. Heat a skillet over medium heat with a little olive oil. Break off a piece of the meatball mixture and form a patty. Cook both sides of the patty until cooked through and golden brown. Taste and add any additional seasoning if needed.
• Form the meatballs. Use a small scoop or metal tablespoon to form even sized meatballs. Place them on a baking sheet lined with parchment paper. You can wet your hands to make them easier to roll if desired.
• Allow the meatballs to chill. The meatball mixture will be incredibly wet. For best results allow your meatballs to refrigerate for at least half an hour. You can do this portion the night before.
• Bake the chicken Caesar meatballs until golden. Allow your Caesar chicken meatballs to bake for 18-20 minutes or until they’re golden brown and the internal temperature is 165.
• Garnish and serve. If serving these as is, garnish with additional freshly grated parmesan and chopped parsley.

How to Make Caesar Chicken Meatballs on the Grill

• Follow the directions for making the meatballs up to preheating the oven. Instead, prepare your grill for indirect grilling. If using a charcoal grill bank your charcoal to either side of the grill leaving the middle open. If using a gas grill only light the outer burners. Let the grill preheat to 400 degrees.
• Place the baking sheet in the center of the grill on the cooler zone and close the lid. Allow the meatballs to cook for 18 minutes before checking on them. You may need to rotate the pan for the final stage of cooking.
• Let the meatballs cook until they’re golden brown and the internal temperature is 165.
• For additional flavor add your favorite wood chops to the charcoal.

How to Freeze Chicken Caesar Meatballs

• To freeze the meatballs raw, place the baking sheet in the freezer and allow the meatballs to flash freeze. Once they have frozen transfer them to freezer safe bags in a single layer. They will last up to three months.
• To freeze cooked meatballs, let them cool before placing them on a baking sheet and allowing them to freeze. Once frozen transfer them to freezer safe bags. They will last up to two months in the freezer.
• Always allow the meatballs to gently defrost in the refrigerator overnight for the best texture and results.

How to Serve Caesar Meatballs

• Serve these up as an appetizer with your favorite crudites and Caesar dressing.
• Make the ultimate chicken Caesar salad. Instead of grilled or breaded chicken add these meatballs!
• Stuff a pita or slider buns with these rolls along with shredded romaine lettuce, grated parmesan, and a drizzle of dressing.
• Who doesn’t love a good bowl? Use these chicken meatballs as the protein in your favorite bowl base.
• Nothing says party like a giant sub. Invite your friends over for an over-the-top Caesar meatball sub worthy of any game day.

Tips From the Beach

• When it comes to making meatballs or meatloaf, mix together as many of your ingredients aside from the ground meat first. This will allow for less working of the meat and give you a more tender bite.
• Because of the mayonnaise and other Caesar forward ingredients in this recipe, the meatball mixture is wet. If possible allow them to refrigerate for at least half an hour prior to cooking. That gives you time to whip up a batch of creamy Caesar dip for serving!
• Don’t skip the step of cooking a test patty prior to baking your meatballs. This is your only opportunity to add additional seasoning if needed. Sometimes all it needs is a little shake more of Worcestershire sauce.

Frequently Asked Questions

Caesar Chicken Meatballs

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Sink your fork into the ultimate tender, savory, and cheesy bite with these Caesar Chicken Meatballs bursting with the flavors of the Tijuana classic salad. 

• Author: Nicole Stover
• Prep Time: 15
• Chilling Time: 30
• Cook Time: 20
• Total Time: 1 hour 5 minutes
• Yield: 18–20 meatballs 1x
• Category: Entree/Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 1 pound ground chicken
• 1 tablespoon olive oil
• 1/2 cup sweet onion diced
• 2 large garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1/2 cup plain panko breadcrumbs
• 3 tablespoons Italian parsley chopped
• 1 egg
• 3 tablespoons mayonnaise
• 2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon anchovy paste, optional
• 1 teaspoon lemon zest
• 3/4 teaspoons kosher salt
• 1/2 teaspoon freshly cracked black pepper, or more to taste
• 1/2 teaspoon crushed red pepper flakes, optional
• 3/4 cup freshly grated parmesan cheese, plus additional for serving

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Instructions

1. Line a baking sheet with parchment paper and set aside.
2. Heat a skillet with olive oil over medium. Add the onions and cook for 3-5 minutes until translucent.
3. Add the garlic, Italian seasoning, and crushed red pepper flakes if using. Cook for 60 seconds until fragrant. Turn off the heat.
4. Add the panko and parsley to the pan and stir to combine. Let the mixture cool completely.
5. In a small bowl add the egg, mayo, lemon zest, pepper, salt, Dijon, Worcestershire, and anchovy paste if using. Stir to completely combine.
6. Add the ground chicken to a large bowl along with the cooled breadcrumbs, wet ingredients, and parmesan. Gently mix to just combine.
7. Use a small scoop or metal tablespoon to form the meatballs and then roll them. The mixture is sticky so wet your hands to make it easier. Place the meatballs on the prepared baking sheet.
8. Allow the meatballs to refrigerate for at least 30-60 minutes.
9. Preheat the oven to 400 degrees.
10. Place the baking sheet in the oven and allow the meatballs to cook for 18-20 minutes or until golden brown and the internal temperature is 165.
11. Let cool. Garnish with additional parmesan and parsley if desired.

Notes

1. Prior to forming your meatballs cook a test patty of the mixture and taste for flavor. Add any additional seasoning if needed.