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Prep Time:
15m
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Cook Time:
20m
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Total Time:
35m
Ingredients
- 1 lb chicken, ground
- 2 cloves garlic, minced
- 1/4 c onion, minced
- 1 egg, beaten
- 1/2 c panko breadcrumbs
- 1/4 c pecorino romano, grated
- 2 tbsp. parsley, finely chopped
- 1 tbsp. Italian seasoning
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. red pepper flakes, more or less, depending on how spicy you like it
- 1 tsp. salt
- 1/2 tsp. ground pepper
Instructions
- Preheat the oven to 450 degrees.
- Put all the ingredients minus the chicken in a large mixing bowl and mix well. Once everything is combined, add the ground chicken. When you add the meat in, be careful not to over mix. If you mess with the mixture too much, the meatballs can become tough. I suggest using your hands for this part!
- Form the meatballs into small balls, about a golf ball size. Place the meatballs on a foil lined baking sheet. The mixture should make about 18 balls.
- Place the meatballs in the oven and roast for 18 to 22 minutes. The meatballs are ready when an insta-read thermometer reads 165 degrees when inserted in the middle.
- Let the meatballs rest or place them in tomato sauce to coat before serving. Enjoy!
