Baked Chicken Meatballs
Equipment
- 1 food processor optional
Ingredients
- 1 1/2 lbs chicken breast pre-ground chicken is easiest. See adjustments in Note section
- 2 eggs
- 3 cloves garlic
- 1/4 cup fresh parsley washed
- 1/2 cup panic breadcrumbs
- 1/2 cup parmesan cheese preferably grated or shredded
- 1-2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 small or medium zucchini shredded (about 1 cup once water is drained)
Instructions
- Add chicken to food processor and pulse until blended (skip this step if you're using pre-ground chicken.
- Throw in the remaining ingredients and blend until the mixture is smooth.
- Preheat oven to 400 degrees Fahrenheit
- Drizzle extra olive oil on your hands to prevent meat from sticking. This also helps coat the meatballs with oil to enhance the golden brown color in the oven.
- Place meatballs onto a a parchment paper lined baking sheet pan.
- Place sheet pan in the oven.
- After 10-minutes, use tongs to turn the meatballs over and place back into the oven for another 7 minutes.
- Test the internal temperature of the meatball to ensure it is proper temperature. If not, put them back into the oven for 3-minute increments until it reaches 160-165. The meatballs will continue to cook for a few minutes after being removed from the oven.
- Serve drizzled with more extra virgin olive oil and parmesan cheese, or in your favorite pasta sauce.
Notes
ADJUSTMENTS IF USING PRE-GROUND CHICKEN
1. No need for a food processor! Use a medium-large bowl to ensure plenty of room for mixing.
2. Use minced garlic instead of whole cloves.
3. Use chopped parsley instead of entire sprigs.
1. No need for a food processor! Use a medium-large bowl to ensure plenty of room for mixing.
2. Use minced garlic instead of whole cloves.
3. Use chopped parsley instead of entire sprigs.