Ground Chicken Italian Meatballs
Ingredients:
2 pounds ground chicken
1 egg
1 cup panko breadcrumbs
1/2 cup grated parmesan cheese
2 tablespoons olive oil
1 Tablespoon minced garlic
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon rosemary
1/4 teaspoon dried thyme leaves
cooking spray
1 egg
1 cup panko breadcrumbs
1/2 cup grated parmesan cheese
2 tablespoons olive oil
1 Tablespoon minced garlic
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon rosemary
1/4 teaspoon dried thyme leaves
cooking spray
Directions:
Preheat the oven to 400°F.
Line a sheet pan with foil, and coat the foil with cooking spray.
Place the ground chicken, eggs, breadcrumbs, parmesan cheese, olive oil, garlic, salt, pepper and seasonings in a bowl. Mix until thoroughly combined.
Roll 1 inch sized meatballs, and place the meatballs in a single layer on the baking pan.
Bake for 20 minutes, or until meatballs are browned and cooked through.
Line a sheet pan with foil, and coat the foil with cooking spray.
Place the ground chicken, eggs, breadcrumbs, parmesan cheese, olive oil, garlic, salt, pepper and seasonings in a bowl. Mix until thoroughly combined.
Roll 1 inch sized meatballs, and place the meatballs in a single layer on the baking pan.
Bake for 20 minutes, or until meatballs are browned and cooked through.
Notes:
Use the leanest ground chicken you can find.
You can use Italian seasoning mix instead of the three spice blend. I prefer to make my own to control the balance.
Serve these on their own as an appetizer, or put them on some spaghetti (with Creamy Spinach Pasta Sauce).
You can use Italian seasoning mix instead of the three spice blend. I prefer to make my own to control the balance.
Serve these on their own as an appetizer, or put them on some spaghetti (with Creamy Spinach Pasta Sauce).