Chicken Meatballs
Servings: 24 meatballs
Calories: 82cal
Ingredients
- 2 pounds ground chicken extra lean
- 1 cup panko breadcrumbs
- ½ cup grated parmesan cheese
- ¼ cup fresh parsley finely chopped
- ¼ cup whole milk
- 2 large eggs
- 1 Tablespoon Italian seasoning
- 2 teaspoons sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Add all of the ingredients to a mixing bowl and mix until combined.
- Using a 3-tablespoon cookie scoop create the meatballs and place them onto a baking sheet lined with parchment paper. Place in the fridge for 30-60 minutes to set. Refrigerating the meatballs will help them keep their shape, this step is optional but recommended.
- Preheat the oven to 400F. Place the baking sheet on the middle rack in the oven and bake for 16-18 minutes or until a thermometer reads 165F. Place the oven on broil for a few minutes until golden brown, if desired.
- Serve warm with marinara sauce and fresh parsley!
Notes
- Lean ground chicken, such as 98%, is perfect for these meatballs. If you prefer ground turkey, feel free to substitute.
- You can use panko, regular, Italian-seasoned, whole wheat, or gluten-free breadcrumbs here. The breadcrumbs and egg both act as binders, don't skip them!
Nutrition
Serving: 1meatball | Calories: 82cal | Carbohydrates: 3g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 50mg | Sodium: 279mg | Potassium: 224mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
