Chicken Meatballs
Hearty and comforting chicken meatballs that are easy to prepare and can be served in various delicious ways.
Equipment
- Baking Sheet
- Mixing Bowl
- Parchment Paper or Foil
Ingredients
- 1 large egg
- 2 Tbsp. extra virgin olive oil
- 1/2 cup gluten-free panko-style bread crumbs
- 2 tsp. worcestershire sauce
- 2 tsp. dried parsley
- 1 tsp. garlic powder
- 1 tsp. onion powder
- scant 1 tsp. salt
- 1/2 tsp. pepper
- 1 lb. ground chicken (not 99% fat-free chicken breast)
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil, lightly coated with nonstick spray.
- In a large mixing bowl, whisk together the egg, olive oil, breadcrumbs, worcestershire sauce, parsley, garlic powder, onion powder, salt, and pepper.
- Gently crumble the ground chicken into the bowl and mix with your hands until just combined. Avoid overmixing.
- Divide the mixture into 16 equal pieces and roll each piece into a ball.
- Arrange the meatballs on the prepared baking sheet, leaving space between each one.
- Bake for 16-18 minutes, or until an instant-read thermometer registers at least 165°F (74°C).
- Let the meatballs rest for a couple of minutes before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze cooked meatballs for up to 3 months.