Baked Chicken Meatballs

Baked Chicken Meatballs

This recipe from NYT Cooking is perfect for serving over rice or with spaghetti for an easy lunchbox meal! We served it over rice with a side of pretzels, gouda, baby carrots, and a juice box for a balanced meal.

Ingredients:

• ½ cup breadcrumbs
• ⅓ cup whole milk
• 1 large egg
• 1 lb ground chicken
• ⅓ cup grated parmesan
• 2 tbsp fresh parsley, chopped
• 1 tbsp extra virgin olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper

Directions:

1. Preheat the oven to 400F and line a sheet pan with parchment paper.
2. In a small bowl, combine the breadcrumbs and milk and set aside until the breadcrumbs have absorbed the milk.
3. In a large bowl, crack the egg and beat lightly with a fork. Then add the chicken, parmesan, parsley, olive oil, garlic powder, onion powder, oregano, salt, and pepper. Mix thoroughly, then fold in the breadcrumb mixture.
4. Shape the mixture into roughly 1-inch to 1.5-inch meatballs and place them on the parchment. We used a lightly greased cookie scoop to help.
5. Bake for 20 to 22 minutes, until cooked through and browned underneath.

Original recipe: https://cooking.nytimes.com/recipes/1026057-baked-chicken-meatballs