Ingredients:

  • 1/2 cup (60g) Panko or Italian breadcrumbs
  • 1/4 cup (60ml) Whole milk
  • 1 large Egg, beaten
  • 1/3 cup (30g) Grated Parmesan cheese
  • 1 lb (450g) Ground chicken (lean)
  • 3 cloves (15g) Garlic, minced
  • 1 tsp (2g) Dried Italian seasoning
  • 1/2 tsp (3g) Fine sea salt
  • 1/4 tsp (1g) Freshly cracked black pepper
  • 1 tbsp (15ml) Olive oil

Instructions:

  1. In a large mixing bowl, whisk together the beaten egg, milk, and breadcrumbs. Let the mixture sit for 2–3 minutes to allow the crumbs to fully hydrate into a panade.
  2. Add the ground chicken, minced garlic, Parmesan, Italian seasoning, salt, and pepper to the bowl. Gently fold the mixture together using a fork or hands until just combined; do not over-knead.
  3. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush with olive oil.
  4. Using a scoop, form the mixture into 1-inch balls (approximately 20-24 meatballs) and space them evenly on the baking sheet.
  5. Bake for 12–15 minutes until the internal temperature reaches 165°F (74°C) and the exterior is light mahogany-brown.