- (2 pkgs) Ground Chicken
- 2 pkgs ATC Ground Chicken (~2 lbs)
- 2 Cups bread crumbs (panko or left over bread)
- 1 Cup Grated Parmesan
- 1/2 Large onion or whole small one
- 3-8 Garlic cloves
- 2 eggs
- Salt (~1/2 tbs)
- 2 Tbs Dried Parsley
- 1/2 Tbs Oregano
- 1/2 Tbs Black Pepper
- Other spices worth playing with - lemon zest, nutmeg, thyme, smoked paprika
Preheat oven to 400 F. We put parchment paper on a rimmed baking sheet, you could grease a baking sheet. Parchement paper makes clean up a breeze though.
Instead of panko, I just crumbled 4 bread loaf ends in a food processor. If you do this (way to be frugal) then remove the crumbs & then blitz the onion, garlic & Parm cheese until it's crumbly. Put everything into a mixing bowl & mix gently but well by hand.
Make meat balls to your preferred size. I did a little larger than a golf ball. You can do this by hand or with a melon scoop. If the mixture is a little moist, the meatballs might be a little flat. That's ok - once they're on the tray, just "reround" them. Pop in oven for around 15 mins - 20 mins - till they start browning on top.
As a side note, there's a lot of breadcrumbs in this recipe. I heard once that the secret to a decadently soft meatball is A LOT of bread crumbs. Oh buddy, it's true.
Optional, but suggested. Make or open a jar of your fav pasta sauce. Put a spoonful on each meatball. Top with any leftover Parm or some Mozzarella if you got it...mmmm. Pop back in oven to melt cheese. Welcome to Yummytown ya'll - population you.