This is a fun adaptation on my classic Meatball recipe. These are delicious eaten plain on their own, but I like to serve mine over zoodles with my Homemade Marinara. Or, for an elevated presentation place the cooked meatballs in a baking dish with sauce and melt some mozzarella over the top. Many meatball recipes contain parsley and onions, which are great additions, but I leave them out of these to make them a little more kid-friendly for our boys, and the final product is so delicious that we don’t miss the extra ingredients.
To make these #dinnerdoneby9am I fully assemble the meatballs in the morning without baking, then refrigerate all day, and bake just prior to serving.
-1/2 c Italian breadcrumbs
-1/2 c milk
-1 egg
-1/2 tsp salt
-1/2 tsp pepper
-1/2 c parmesan cheese
-1 lb ground chicken
In a small bowl, pour milk over breadcrumbs and set aside.
In a medium bowl, whisk together the egg, salt, and pepper. Stir in the parmesan. Stir in the ground chicken, and milk soaked breadcrumb mixture. Form meat into golf ball shaped balls. Place meatballs on a greased (or parchment lined) baking sheet and bake at 400 for 25 minutes. Cool 5 minutes and serve with your favorite marianara sauce.
