Prep Time::15 mins
Cook Time::15 mins
Chill Time::10 mins
Total Time::40 mins
Servings::4
Yield::20 meatballs
Ingredients
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1/4 cup olive oil, divided
1/3 cup panko (Japanese-style breadcrumbs)
1/3 cup whole milk
1/4 cup pre-grated Parmesan cheese
2 teaspoons italian seasoning
1 1/2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon onion powder
1/2 teaspoon granulated garlic
1/4 teaspoon freshly ground black pepper
1 pound ground chicken breast
1 large egg, lightly beaten
Directions
Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C) with a rack in the top third position. Line a large-rimmed baking sheet with parchment paper, and lightly grease with 1 tablespoon of the oil.
Dotdash Meredith Food Studios
Stir together breadcrumbs and milk in a bowl until fully combined. Let stand at room temperature until milk is fully absorbed into breadcrumbs, about 10 minutes. Add Parmesan, Italian seasoning, Worcestershire sauce, salt, onion powder, granulated garlic, and pepper to the breadcrumb mixture, and stir to combine.
Dotdash Meredith Food Studios
Mix together chicken, egg, and 2 tablespoons of the oil in a large bowl until combined. Fold breadcrumb mixture into chicken mixture untiljust combined. Place chicken mixture in refrigerator, uncovered, andchill until firm, about 10 minutes.
Dotdash Meredith Food Studios
Gently shape chicken mixture into 20 (1 1/2-inch balls), and place on the prepared baking sheet leaving a 1-inch space between each meatball. Brush tops and sides of meatballs with remaining 1 tablespoon oil.
Dotdash Meredith Food Studios
Bake in the preheated oven until browned and an instant-read thermometer inserted into the center of a meatball registers 165 degrees F (73 degrees C), 15 to 20 minutes, flipping after 8 minutes.
Dotdash Meredith Food Studios