Description
These easy and mild ground chicken meatballs are perfect for weeknight dinners or as a simple appetizer, staying moist with soaked breadcrumbs and Parmesan.
Ingredients
Scale
- 1 lb ground chicken (mix of breast and thigh)
- 1/2 cup Panko breadcrumbs
- 1/4 cup whole milk
- 1 large egg, beaten
- 1/2 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced into a paste
- 2 tbsp fresh parsley, finely chopped
- 1 tsp dried oregano
- 1/2 tsp onion powder
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
Instructions
- Mix the 1/2 cup Panko and 1/4 cup milk in a small bowl. Letting this sit for 5 minutes ensures the crumbs are fully saturated.
- Mince the 3 garlic cloves into a fine paste and chop the 2 tbsp parsley.
- In a large bowl, whisk the 1 large egg with the 1 tsp salt, 1/2 tsp pepper, 1 tsp oregano, and 1/2 tsp onion powder.
- Fold the 1/2 cup Parmesan into the egg mixture until it forms a thick slurry.
- Add the 1 lb ground chicken and the soaked panade to the bowl.
- Use your hands or a fork to combine until the ingredients are just distributed. Overworking the meat will make the meatballs rubbery.
- Scoop approximately 1.5 tablespoons of mixture and roll into balls.
- Place on a parchment lined tray. Chilling for 10 minutes helps them hold their shape better during the sear.
- Roast at 400°F (200°C) for 18 to 20 minutes until the tops are golden and sizzling.
- Insert a thermometer into the center; it should read 165°F (74°C).
Notes
Chill meatballs briefly before roasting to retain shape. For a crispier exterior, pan-sear before baking.
Nutrition
- Serving Size: 4 meatballs
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg