Description
This chicken meatball recipe will be on permanent rotation in your house. Super juicy, soft and flavor-packed, this makes a big batch of meatballs, so it’s perfect for meal prep, batch cooking, or just feeding a large family!
Ingredients
Scale
- 1 1/2 cups panko breadcrumbs
- 1 cup milk
- 48 ounces ground chicken (92/8)
- 3 large eggs, whisked
- 1/4 cup light olive oil
- 2 tablespoons Worcestershire sauce
- 1 cup fresh grated Parmesan cheese (*see note)
- 2 tablespoons dried parsley
- 2 1/2 teaspoons garlic powder
- 2 1/2 teaspoons onion powder
- 2 teaspoons dried oregano
- 2 teaspoons kosher salt
- 1 1/2 teaspoons ground black pepper
Instructions
- Preheat oven to 400°F. Coat 2 large baking sheets (10 x 15- inch) with parchment paper and set aside.
- In a large bowl combine the panko and milk. Allow this to sit for 10 minutes until the breadcrumbs have absorbed the milk.
- Add in the chicken, parmesan, whisked eggs, olive oil, Worcestershire sauce, parsley, garlic powder, onion powder, oregano, salt, and pepper.
- Mix gently with a fork or your hands until just combined. Don’t over-mix as this leads to dense meatballs.
- Using a small (1.5- tablespoon) cookie scoop, scoop the mixture, gently forming into balls and place on the prepared baking sheet. You don’t want them touching, but you can arrange them close together.
- Bake for 23 – 25 minutes, or until the internal temperature reaches 160°F on a meat thermometer.
Notes
*Use a small grate or microplane to grate the parmesan cheese. This will give you lighter cheese pieces that melt right into the meatballs aiding with the soft and light texture.
You can make these meatballs in varying sizes, you will just need to add a few more minutes of bake time for larger meatballs.
Store airtight in the refrigerator for up to 5 days. This makes a large batch (90 small meatballs)
