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Homemade Chicken Meatball Recipe

Author Larisha Campbell


  • 1 pound ground chicken
  • 1 1/2 cups finely crushed bread crumbs we crushed herbed flavored stuffing
  • 1 cup spinach packed, finely chopped
  • 1/2 cup yellow onion finely chopped
  • 1/4 cup milk
  • 2 large eggs lightly beaten
  • 1 tbsp brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon pepper divided
  • 1/4 cup Vegetable Oil
  • 1 1/2 cup Grape Jelly
  • 1 12 oz. bottle chili sauce


  1. In a large bowl, combine first eight ingredients plus 1/2 tsp black pepper.
  2. Mix very well until everything is well combined.
  3. Shape into 18 two-inch meatballs (shown in pictures) or 36 one-inch meatballs (if serving for a get together).
  4. Heat oil in skillet over medium heat.
  5. In batches, cook meatballs making sure not to overcrowd for 10-12 minutes or until browned on all sides and cooked through. Stir frequently so not to burn.
  6. Drain on a paper towel lined plate.
  7. Remove any excess oil from skillet.
  8. Over medium low heat, combine jelly, chili sauce, and remaining 1/2 tsp of black pepper. Stir frequently until well combined and jelly has no lumps (approximately 2-3 minutes).
  9. In a single layer, add all the meatballs into skillet and stir occasionally until evenly cooked with sauce on all sides. Simmer on low for 10 minutes.
  10. Serve immediately.