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Baked chicken meatballs are juicy, super easy to make, super tasty! These are healthy compared to meatballs cooked on skillet with loads of oil. Prep Time: 10 minutes Cook Time: 25 minutes Servings: 30 meatballs (cocktail meatballs) Ingredients 1 pound ground chicken 1 medium yellow onion, grated 1 teaspoon garlic, minced 1 tablespoon parsley, fine chopped 1 egg 1 teaspoon Italian seasoning 1 teaspoon cayenne pepper 1 teaspoon salt (adjust to taste) 1 teaspoon cracked pepper (adjust to taste) 1 cup panko breadcrumbs ½ cup Parmesan cheese, freshly grated Olive oil to spray Instructions Pre-heat oven at 400°F. Into a bowl add ground chicken, grated onion directly into the bowl, minced garlic, parsley, egg, Italian seasoning, cayenne pepper, salt and pepper to taste, panko breadcrumbs and freshly grated parmesan cheese. Use your hands or a spatula to mix everything. DO NOT OVER WORK MEAT. It will result in dry meatballs. Mix until ingredients just gets blended. Using a small scoop or tablespoon portion out meatballs. Gently roll or shape meatballs. Spray baking tray with olive oil. Place meatballs directly on greased baking tray or use a wire rack (greased well) to arrange meatballs. For more details and useful tips click on detailed recipe link shared below. Detailed Recipe Link - Place meatballs ½ to 1 inch apart. Generously spray olive oil on top of all meatballs. Bake in pre-heated oven at 400°F for 18 to 20 minutes or until meatballs are browned and cooked. Tip: don’t overcook meatballs. Remove from oven as soon as you see meatballs are beginning to brown. You want meatballs to be juicy and soft. Over cooking or even leaving it for 2 to 3 minutes in oven once cooked will tend to dry meatballs. Allow meatballs to rest for 3 to 5 minutes. Sprinkle with fresh parsley and parmesan cheese powder. Serve immediately. Baked chicken meatballs can be served with anything! As appetizer with a sauce on side, as main stirred with spaghetti or any of your favorite pasta.
