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