German Baked Chicken Meatballs (Hähnchenbällchen) Recipe
These light meatballs made from ground poultry and baked in the oven are a popular alternative to fried meatballs. In Germany they are often served to children or as a party snack, because they are mild in flavor and easy to eat. You can enjoy them hot with sauce or cold as a sandwich topping.
Baking the meatballs instead of frying makes them lighter and easier to prepare in larger batches, with less mess. The soaked bread roll keeps them soft and juicy, while mustard and paprika add gentle flavor that most people, including children, enjoy.
Chef's tips
Don’t skip kneading the mixture until it turns sticky – this helps the meatballs hold their shape without adding extra breadcrumbs. If the mixture feels too soft, chill it for 20–30 minutes before shaping.
How to serve
Serve as a main course with mashed potatoes and a simple salad, or as finger food with various dips. They’re also great sliced in half and tucked into rolls with lettuce and pickles for quick sandwiches.
Ingredients
- ground meat poultry - 600 g
- bread roll stale, white - 1 piece
- milk - 80 ml
- egg - 1 piece
- onion - 0.5 piece
- garlic - 1 clove
- parsley fresh, chopped - 2 tablespoon
- oil neutral - 1 tablespoon
- mustard - 1 teaspoon
- salt
- black pepper
- sweet paprika ground - 0.5 teaspoon
Preparation
- Cut the bread roll into pieces and pour the milk over it in a small bowl. Set aside for 5–10 minutes until fully soaked, then squeeze out the excess liquid thoroughly with your hand.
- Finely chop the onion and garlic. Rinse and finely chop the parsley.
- In a large bowl, combine the ground meat, squeezed bread roll, egg, onion, garlic, parsley, mustard, sweet paprika, salt and pepper.
- Knead the mixture with your hand for 2–3 minutes, until everything is well combined and the mixture becomes sticky.
- Moisten your hands with water and form small meatballs about the size of a walnut. Place them on a baking tray lined with baking paper and lightly brushed with oil.
- Put the tray into an oven preheated to 190°C (top and bottom heat) and bake for 20–25 minutes, until the meatballs are golden and no longer pink in the center when cut.
- After baking, you can serve them immediately while hot or let them cool and serve cold.
Storage
Store cooled meatballs in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or in a pan with a splash of water or stock so they don’t dry out. They also freeze well and can be reheated directly from frozen.
