Ingredients:

  • 1 lb (450g) ground chicken
  • 1/2 cup (50g) breadcrumbs (plain or Italian-style, panko also works)
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 2 tbsp (10g) chopped fresh parsley (or 1 tsp (2g) dried parsley)
  • 1/2 tsp (1g) onion powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (0.5g) black pepper
  • 1/2 tsp (1g) dried oregano
  • 2 tbsp (30ml) milk (optional, for added moisture)
  • 1-2 tbsp (15-30ml) olive oil (for brushing or spraying)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease.
  2. In a large bowl, thoroughly combine all meatball ingredients. Mix gently but thoroughly.
  3. Scoop and shape the mixture into approximately 1½-inch (golf ball-sized) meatballs.
  4. Place meatballs evenly spaced on the prepared baking sheet.
  5. Lightly brush or spray the tops of the meatballs with olive oil.
  6. Bake for 18-20 minutes, or until cooked through and lightly browned. Internal temperature should reach 165°F (74°C).
  7. Broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.