Ingredients:

  • 1 lb ground chicken (mix of breast and thigh)
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg, beaten
  • 1/2 cup freshly grated Parmesan cheese
  • 3 cloves garlic, minced into a paste
  • 2 tbsp fresh parsley, finely chopped
  • 1 tsp dried oregano
  • 1/2 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. Mix the 1/2 cup Panko and 1/4 cup milk in a small bowl. Letting this sit for 5 minutes ensures the crumbs are fully saturated.
  2. Mince the 3 garlic cloves into a fine paste and chop the 2 tbsp parsley.
  3. In a large bowl, whisk the 1 large egg with the 1 tsp salt, 1/2 tsp pepper, 1 tsp oregano, and 1/2 tsp onion powder.
  4. Fold the 1/2 cup Parmesan into the egg mixture until it forms a thick slurry.
  5. Add the 1 lb ground chicken and the soaked panade to the bowl.
  6. Use your hands or a fork to combine until the ingredients are just distributed. Overworking the meat will make the meatballs rubbery.
  7. Scoop approximately 1.5 tablespoons of mixture and roll into balls.
  8. Place on a parchment lined tray. Chilling for 10 minutes helps them hold their shape better during the sear.
  9. Roast at 400°F (200°C) for 18 to 20 minutes until the tops are golden and sizzling.
  10. Insert a thermometer into the center; it should read 165°F (74°C).