Ground chicken is the perfect base for anyone who wants to eat lighter without sacrificing flavor and versatility. Compared with traditional beef or lamb mince, chicken generally contains less fat and fewer calories, while still being rich in protein.

What makes ground chicken extra interesting is its neutral flavor. It acts as a blank canvas on which spices can truly shine. By working with a powerful seasoning mix like Rosemary’s Chicken you build flavor with rosemary, garlic and Mediterranean notes — without needing to add extra salt. This way you create depth and character naturally.

These chicken meatballs are also extremely versatile. Serve them as a snack, in a pita with fresh vegetables, in a high-protein bowl or tossed through a light pasta dish with roasted vegetables. Combine them with Groovy Garlic Low Calorie Saus for creaminess and garlic flavor, but with significantly fewer calories than traditional garlic sauce.

Ingredients (2–3 people)

• 400 g ground chicken (preferably from chicken thigh for more juiciness)

• 1–1.5 tbsp Rosemary’s Chicken

• 1 small onion, very finely grated

• 1 clove garlic, finely chopped

• 1 tbsp breadcrumbs or finely ground oats

• 1 tbsp olive oil

• Black pepper to taste

• Optional: 1 tbsp yogurt or 1 egg white for extra binding

Serve with:

• Groovy Garlic Low Calorie Saus

• Whole wheat pita, salad or pasta

Preparation

• Mix the ground chicken with Rosemary’s Chicken, onion, garlic and breadcrumbs.
• Knead the mixture firmly for 2–3 minutes until it becomes slightly sticky — this provides natural binding.
• Let the mixture rest for 20 minutes in the refrigerator.
• Then form balls the size of a walnut. Make your hands slightly wet so the mince doesn’t stick.

Pan method

• Heat a splash of olive oil in a frying pan over medium heat.
• Fry the balls 8–10 minutes until golden brown all over. Turn them regularly so they cook evenly.
• Lower the heat slightly once they color to prevent drying out.

Oven method

• Preheat the oven to 180°C.
• Place the balls on a baking sheet lined with parchment paper.
• Bake 18–22 minutes, depending on size.
• Turn halfway for an even color.

Air fryer method

• Preheat the air fryer to 180°C.
• Place the balls in a single layer in the basket.
• Cook 10–14 minutes, depending on size.
• Shake halfway through.

Note: do not place them too close together for a nice crispy result.

Serving ideas

• In a pita with raw vegetables and Groovy Garlic Low Calorie Saus

• Through (whole wheat) pasta with grilled vegetables

• As a snack with yogurt dip

• In a high-protein bowl with quinoa

Frequently asked questions

1. How do you know if chicken is cooked?

Chicken is done at an internal temperature of 75°C.
Don’t have a thermometer? Cut a ball open: the meat should be completely white, without a pink center, and the juices should be clear.

2. Why do my chicken meatballs fall apart?

That's usually because of:

• Not kneading enough

• No resting time in the refrigerator

• Mixture too wet

Optionally add 1 tablespoon breadcrumbs or oats for extra binding.

3. Can I use chicken breast mince instead of thigh?

Yes, but chicken breast is leaner and can become drier. In that case add 1 tablespoon yogurt or a little extra olive oil for juiciness.