These Juicy Chicken Meatballs Cook in Just 10 Minutes
Ingredients
- Nonstick cooking spray
- 1 large egg
- 1/2 cup panko breadcrumbs
- 1/2 cup pre-grated parmesan cheese
- 1/4 cup whole milk
- 3 tablespoons olive oil
- 1 tablespoon parsley
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1 pound ground chicken
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Instructions
- Place an oven rack about 8 inches from the heat source. Line a large baking sheet with aluminum foil and spray the foil with cooking spray.
- In a large bowl, stir together the egg, panko, parmesan, milk, oil, parsley, salt, pepper, garlic powder, and Worcestershire sauce until just combined. Let rest for 5 minutes. Using your hands, gently mix in the ground chicken until just combined. Don’t overmix or the meatballs will be tough. The mixture should be soft and sticky.
- Scoop up a rounded 2 tablespoons (a #30 portion scoop if you have one) of the chicken mixture, roll it into a ball between your palms, and set it on the prepared baking sheet. Repeat with the remaining chicken mixture. You will have about 17 meatballs. If your hands get sticky, moisten them with water as you go.
- Broil the meatballs until golden brown and cooked through (the internal temperature should reach 165°F), 8 to 10 minutes. Serve warm.,Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the microwave, under the broiler, or in a skillet, turning the meatballs a few times to brown and reheat them evenly.,Did you love the recipe? Leave us stars below!
Source
Original recipe: View Original
