Ingredients
Ingredients:
- 1 lb (450g) ground chicken
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 egg
- ¼ cup breadcrumbs (use panko for extra crunch)
- 2 garlic cloves, minced
- 1 tablespoon parsley, finely chopped
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil (for brushing)
- Cooking spray (for baking sheet)
Optional:
- Marinara sauce or Alfredo sauce for dipping or serving
Instructions
Preparation:
Step 1:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray it with cooking spray to prevent sticking.
Step 2:
In a large mixing bowl, combine the ground chicken, mozzarella cheese, Parmesan, egg, breadcrumbs, minced garlic, parsley, onion powder, salt, black pepper, and Italian seasoning. Use your hands or a spatula to mix until all the ingredients are well incorporated. Be careful not to overmix, as it can make the meatballs tough.
Step 3:
Using a small ice cream scoop or spoon, form the mixture into 1.5-inch meatballs. Place them on the prepared baking sheet, making sure to leave some space between each meatball.
Step 4:
Lightly brush the tops of the meatballs with olive oil. This helps them develop a golden-brown crust as they bake.
Step 5:
Bake the meatballs in the preheated oven for 18-20 minutes or until the internal temperature reaches 165°F (74°C). You can broil them for an additional 2 minutes at the end for extra browning, if desired.
Notes
COOKING Note:
Make sure not to overmix the meatball mixture; doing so will make the meatballs dense and tough. Gently combine the ingredients until just mixed to keep the meatballs light and tender. If the mixture feels too wet, add an extra tablespoon of breadcrumbs for better binding.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 250
- Sodium: 650mg
- Protein: 20g