Chicken Meatballs

Ingredients

• 1 pound ground chicken (not lean)

• 3/4 cup panko breadcrumbs

• 1/2 cup whole milk

• 1 large egg

• 2 tbsp grated parmesan

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 1 1/2 tsp dried Italian herbs

• Salt & pepper

Directions

In a mixing bowl, add the panko breadcrumbs and whole milk. Let sit for 5 minutes. You want the breadcrumbs to be soggy. Next, add all the remaining ingredients and use your hands to mix well. Shape into any size meatballs. I usually make 2-3 oz balls. To brown, sear in oilive oil over medium-high heat for about 5 minutes each side OR bake in a 400 degree oven for 20 minutes. After browning, gently simmer in a good tomato sauce all day. Serve over pasta, on crusty bread, in a casserole dish with mozzarella on top, etc.

Notes - If you’re grating your own parm, use about 2oz. It gets fluffy when grated on a microplane, so the volume of fresh-grated is much more than 2 tbsp. If you use fresh onion and garlic, grate them, don’t chop. Just watch the water content and add more panko if needed. Otherwise, they might fall apart.