Chicken meatballs transform everyday chicken into bite-sized joys—tender, herby, and ready to party on your plate. These little wonders play well with many partners: toss with pasta and marinara for a cozy classic, tuck into a warm pita with tzatziki and crunchy salad for a Mediterranean vibe, or pile over rice with steamed greens for an Asian-inspired bowl. They even brighten homemade vegetable soup—moist and marvelous compared with dry shredded chicken. Packed with protein and pleasantly filling, chicken meatballs make mealtimes fun and satisfying.

Ingredients

• 1 16-ounce package of Ground Chicken
• ½ cup Panko Breadcrumbs
• 1 egg
• 1/3 cup of grated Parmesan and Romano cheese
• 2 garlic cloves, minced or pressed
• 2 tablespoons of fresh parsley, minced
• 1 teaspoon sea salt
• ¼ teaspoon of black pepper
• ¼ teaspoon oregano
• ¼ teaspoon thyme
• ½ teaspoon garlic powder
• 1 tablespoon olive oil

Process

1. Preheat oven to 400°F.
2. Line a baking sheet with aluminum foil and spray with cooking spray.
3. In a large bowl, beat egg with a tablespoon of water; add the breadcrumbs. Mix until breadcrumbs become moistened.
4. Combine cheese, garlic cloves, parsley, salt, black pepper, oregano, thyme, garlic powder, and olive oil with the breadcrumb mixture until evenly blended.
5. Combine ground chicken gently with a fork or clean hand; mix until just combined. Avoid overmixing to prevent the chicken from becoming tough.
6. Form 1” balls with a cookie scoop and place on the prepared baking sheet.
7. Bake meatballs for 20 minutes in a preheated oven, or until internal temperature reaches 165°F using an instant-read thermometer.

Tagged: appetizer, chicken meatball, dinner, lunch, meatballs