Finely chop the onion and garlic.

Next, add butter to a frying pan and sauté the onion and garlic. You can use regular oil, but butter gives a better aroma. Sauté until golden brown, then turn off the heat and set aside.

Remove the tendons from the chicken tenders and mince them. If you're using ground chicken, you can skip this step.

Next, put all the main ingredients and seasonings into a large bowl and start mixing and pounding. I like to wear gloves and pound the meat mixture. If you have a mixing bowl, you can use it too.

I made my chicken meatballs a bit larger 🤏 I made 37 of them.

Pour some oil into a frying pan and turn to medium-low heat. Slowly fry until golden brown. Don't turn the heat too high, or they will burn and look unappealing. I fry a small amount at a time, and once one side is slightly cooked, I start shaking the pan so each side gets fried.

After frying, remove from the pan. It's okay if they're not fully cooked inside. Let the chicken meatballs stand on a baking sheet. Preheat the oven to 392°F (200°C) and bake for about 20 minutes.

After baking, they smell wonderful. Today, I served them with roasted potatoes and tomato vegetable soup for my husband ❤️

For any leftover chicken meatballs, let them cool, then portion and freeze them. Next time you want to eat them, just heat them in the oven or microwave.