Chicken meatballs are delicious, but they often come out a little dry and lacking in flavor. This is because chicken is a leaner meat than pork or beef, and could benefit from a little bit of "cheating" in the preparation. In this video, Chef John shares his solution for dry chicken meatballs - use chicken thighs instead of breasts, and add a bit of pork fat to the mix. To prepare, chop up the thighs along with three ounces of pork fat and freeze for 15 minutes. Add to a blender along with breadcrumbs, parsley, and a few other ingredients, and roll out about a dozen balls onto a baking sheet. Roast and then let simmer in tomato sauce, or serve straight from the oven. These meatballs will come out super-flavorful, and your average meatball fan might not even know that these are made of chicken.