Truly the best baked chicken meatballs made with ground chicken. They are tender and moist and filled with flavor. Great on top of spaghetti, inside a meatball sub or served all by themselves!
Preheat the oven to 400° and line a large baking sheet with parchment paper or a reusable silpat, spray with cooking spray.
cooking spray
In a large bowl combine the bread crumbs, milk, salt, pepper, parsley, Italian seasoning, onion powder, shallots and garlic.
½ cup panko bread crumbs, ¼ cup milk, 1 teaspoon kosher salt, ½ teaspoon black pepper, 2 tablespoon Italian parsley, chopped, 1 teaspoon Italian seasoning, 1 teaspoon onion powder, 2 tablespoon shallot, finely chopped, 2 garlic cloves, minced
In another bowl whisk together the egg and extra virgin olive oil. Pour it into the bread crumb mixture.
2 tablespoon extra virgin olive oil, 1 large egg
Add the cheese and ground chicken to the bread/egg mixture. Lightly combine, do not overmix or you will have tough meatballs.
½ cup Romano cheese, grated, 1 lb ground chicken
Form the chicken mixture into 20 meatballs, placing them on the prepared baking sheet. They will be a little smaller than a golf ball. Spray the tops of each meatball with the baking spray.
Bake the meatballs for 20 minutes until they are cooked through (165° internal temp). For a golden top place them under the broiler for 3-4 minutes.
Serving
These meatballs can be served on top of spaghetti with marinara sauce or in a meatball sub!Or they are yummy enough to eat by themselves with a little dipping sauce!
Video
Notes
MAKE AHEAD AND FREEZEYou can absolutely make these chicken meatballs and then freeze them for later. Bake completely, cool, then pop in the freezer on a baking sheet. Once they are frozen, about 1-2 hours place them in a freezer safe baggie for up to 3 months.To reheat pop the FROZEN meatballs (do not thaw) in a 350 degree oven for about 20 minutes.