Chick-a-licious Balls

Simple oven-baked chicken meatballs that are tender and juicy! Only 15 minutes of prep time and 20 minutes of cooking time.

Ingredients

• 1 lb ground chicken
• 1 medium onion, finely diced then sautéed—about ¼ cup after being sautéed
• 1 large egg, beaten
• 2 cloves garlic, crushed with garlic press (or finely chopped)
• 1 cup Italian breadcrumbs—divided
• ⅔ cup Parmesan cheese
• ⅔ cup milk
• 1 tbsp. each fresh parsley and basil (or 1 tsp. each dried)

Instructions

Preheat oven to 375 ℉ (190 ℃) and line a baking sheet with parchment paper or a baking mat.

Sauté onions on medium heat until golden—about 5 minutes. Drain excess oil and set aside.

In a large bowl, combine half the Italian breadcrumbs and milk; mix well and set aside.

Combine ground chicken, onion, garlic, egg, salt, black pepper, Parmesan cheese, and parsley to the breadcrumb mixture, and mix with your hands until just combined. Do not overmix.

Some ground chicken, especially packaged, may contain more fat. Slowly add remaining breadcrumbs as needed until the mixture is just thick enough to work with.

Portion onto the prepared baking sheet (use ice cream scoop or weigh to approximately 50 g if you have a scale). Wet your hands with oil and roll meatballs into 2″-diameter balls (5 cm).

Bake for about 18–20 minutes or until the meatballs have reached an internal temperature of 175 °F (80 °C). Remove from oven and drain off any excess fat.

To store, cover in airtight container while still warm. May be separated and frozen for an easy weeknight meal.

Serves 4 (16 meatballs)