Published on

DRAFT: Chicken Pistachio Meatballs

  • Prep time: 90 min
  • Cook time: 40 min

These are inspired by my classic meatballs, swapped to juicy ground chicken and studded with chopped pistachios. They’re lighter, super flavorful, and perfect with a lemony yogurt sauce, tossed in a light red sauce, or served over a crisp salad.

Ingredients

  • 2 lbs ground chicken (thigh preferred)
  • 1 baguette (white interior only, for panade)
  • 1 medium yellow onion, finely chopped
  • 5–6 cloves garlic, minced or grated
  • 1/2 bunch parsley, chopped
  • 2/3 cup half & half or milk (for soaking bread)
  • 1 cup finely grated cheese (1/2 pecorino romano + 1/2 pecorino toscano; parmesan reggiano works as a substitute)
  • 1/2 cup shelled pistachios, roughly chopped (or lightly crushed with a mortar and pestle for varied texture)
  • Zest of 1 lemon
  • 2 large eggs, beaten
  • 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon sweet paprika
  • 1/4 teaspoon dry mustard powder
  • Freshly ground black pepper
  • Olive oil (for coating the sheet pan and drizzling)
  • Optional boosters: pinch of red pepper flakes, 1 teaspoon Worcestershire, a few torn mint leaves

Instructions

Make the panade: Strip the soft white interior from the baguette into a bowl and cover with the half & half. Let sit 10–15 minutes, then squeeze out excess liquid. Set aside.

Prep aromatics: Finely chop the onion and mince the garlic. Pick and chop the parsley.

Prep pistachios: Using a mortar and pestle, lightly crush the pistachios until some pieces are coarse and some are finer. This helps them distribute and cling better in the mixture while keeping pleasant bites of crunch.

Cook onions and garlic: Sauté the onions over medium heat in a little olive oil until lightly caramelized, about 8–10 minutes. Add the garlic for the last 2 minutes. Season with a pinch of salt, pepper, and garlic powder. Let cool to lukewarm.

Mix the meatball base: In a large bowl, add ground chicken, the cooled onion-garlic mixture, squeezed panade, cheese, parsley, pistachios, lemon zest, eggs, salt, garlic powder, onion powder, black pepper, and any optional boosters. Mix thoroughly until homogenous but do not overwork.

Preheat the oven to 425°F (convection if available). Line a large sheet pan with parchment and coat generously with olive oil.

Form meatballs: Using a 1/4 cup measure, form 24–30 meatballs. Arrange on the pan with space between and drizzle or brush the tops with more olive oil for good browning.

Roast: Bake on the middle rack for 15–17 minutes. Flip each meatball and roast another 15–17 minutes, until nicely browned and cooked through (internal temp ~165°F).

Rest and serve: Let rest 5–10 minutes. Serve with a simple buttered pasta, a light marinara, on a hoagie, or over salad.

Simple Butter-Garlic Pasta (optional)

  • 12 oz pasta (spaghetti, bucatini, or your favorite)
  • 4 tablespoons unsalted butter
  • 1 teaspoon garlic powder (or 1 grated clove for fresher garlic)
  • Salt and freshly ground black pepper
  • Pasta cooking water, as needed
  • Optional: grated parmesan and chopped parsley

Cook pasta in well-salted water until al dente. Reserve 1 cup of pasta water and drain. In the pot, melt butter over low heat; whisk in garlic powder. Add pasta back with a splash of pasta water and toss until glossy, adding more water as needed to create a silky coating. Season with salt and pepper. Finish with parmesan and parsley, if you like. Serve alongside the meatballs.

Notes and Tips

  • Chicken cooks a bit faster than beef/pork. Start checking color and doneness at the earlier end of the range.
  • Cheese: use a 50/50 mix of pecorino romano and pecorino toscano; parmesan reggiano is a great lighter substitute.
  • Don’t skimp on olive oil on the pan and tops—this helps with browning since chicken is lean.
  • Make-ahead: you can do most prep in advance—soak the bread for the panade, crush the pistachios, pick and chop the parsley, and chop the onions and garlic. Cover components and refrigerate until ready to mix.
  • You can also form the meatballs ahead of time; arrange on a sheet pan, cover, and refrigerate. Roast straight from the fridge, adding a minute or two if needed.