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Homemade Fig-Jam Stuffed Chicken Meatballs photo

Fig-Jam Stuffed Chicken Meatballs

These Fig-Jam Stuffed Chicken Meatballs are juicy, tender, and packed with a sweet and savory twist that will impress any crowd!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: Chicken, Easy, Meatballs, Quick, Sweet and Savory
Servings: 4 servings

Ingredients

  • 1 pound ground chicken
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic minced
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/3 cup fig jam
  • 1 egg beaten
  • 2 tablespoons olive oil for frying

Instructions

Step 1: Prepare the Meatball Mixture

  • In a large bowl, combine the ground chicken, breadcrumbs, grated Parmesan, chopped parsley, minced garlic, black pepper, salt, and beaten egg. Mix gently until thoroughly combined without overmixing.

Step 2: Shape and Stuff the Meatballs

  • Take about a tablespoon of the chicken mixture, flatten it slightly in your palm, place a teaspoon of fig jam in the center, then fold the meat around the jam to seal and shape into a round meatball. Repeat for all mixture.

Step 3: Cook the Meatballs

  • Heat olive oil in a large skillet over medium heat. Add meatballs in a single layer without overcrowding. Cook 4-5 minutes per side until golden brown and cooked through (165°F/74°C internal temperature).

Step 4: Serve and Enjoy

  • Remove meatballs from skillet, drain on paper towels, and serve warm as an appetizer or with sides like roasted vegetables, salad, or creamy polenta.

Equipment

  • Large Bowl
  • Large Skillet
  • Spoon
  • Paper Towels

Notes

  • Mix the meatball ingredients just until combined to keep them tender and juicy.
  • Ensure the fig jam is fully sealed inside each meatball to prevent leaking during cooking.
  • Cook meatballs over medium heat to avoid burning and ensure even cooking.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
  • Try baking meatballs at 375°F (190°C) for 20-25 minutes as a healthier alternative to frying.