Ingredients:

  • 1 lb Lean Ground Chicken (93% lean)
  • 0.5 cup Panko Breadcrumbs
  • 1 Large Egg, lightly beaten
  • 0.25 cup Whole Milk
  • 0.25 cup Freshly grated Parmesan cheese
  • 3 cloves Garlic, minced
  • 2 tbsp Fresh Parsley, finely chopped
  • 1 tsp Dried Oregano
  • 1 tsp Kosher Salt
  • 0.5 tsp Freshly ground black pepper
  • 0.5 tsp Onion powder

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, whisk together the egg, milk, and panko breadcrumbs. Let the mixture sit for 5 minutes to hydrate the breadcrumbs and form a panade.
  3. Add the ground chicken, minced garlic, grated Parmesan cheese, chopped parsley, dried oregano, salt, black pepper, and onion powder to the bowl.
  4. Using your hands or a fork, mix the ingredients until just combined. Do not overwork the meat to ensure the meatballs stay tender.
  5. Use a small cookie scoop to portion out 1.5-inch balls. Roll them lightly between damp palms and place them on the prepared baking sheet with 1 inch of space between each.
  6. Bake for 18–20 minutes until the exterior is golden brown and the internal temperature reaches 165°F (74°C) on an instant-read thermometer.
  7. Remove from the oven and let the meatballs rest for 5 minutes before serving.