1lbground chickendo not buy the extra lean all breast meat, it is too dry!
½ cuppanko bread crumbs
2tbspItalian parsley, chopped
2tbspshallot, finely chopped
2garlic cloves, minced
½cupRomano cheese, grated
2tbspextra virgin olive oil
Preheat the oven to 400° and line a large baking sheet with parchment paper or a reusable silpat, spray with cooking spray.
In a large bowl combine the bread crumbs, milk, salt, pepper, parsley, Italian seasoning, onion powder, shallots and garlic.In another bowl whisk together the egg and extra virgin olive oil. Pour it into the bread crumb mixture. Add the cheese and ground chicken to the bread/egg mixture. Lightly combine, do not overmix or you will have tough meatballs.
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.
These meatballs can be served on top of spaghetti with marinara sauce or in a meatball sub!
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.