These baked chicken meatballs are simple to make and easy to pair with whatever your family is having: chickpea pasta, rice, vegetables, or pasta sauce. Ground turkey works here too.
A QUICK NOTE
I use about ¼–½ teaspoon black pepper and a heaping ½ teaspoon parsley. Make the meatballs a similar size so they cook evenly, and check the center with a thermometer.
BAKE TIME
About 25 minutes
INGREDIENTS
2 pounds ground chicken or turkey
2 eggs
1 cup panko breadcrumbs
1 cup grated Parmesan cheese
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
¼–½ teaspoon black pepper, to taste
Heaping ½ teaspoon parsley
Italian seasoning, for sprinkling on top
DIRECTIONS
1. Preheat the oven to 400°F. Line a baking sheet with foil and lightly coat it with cooking spray.
2. Combine the ground chicken or turkey, eggs, breadcrumbs, Parmesan, olive oil, garlic powder, onion powder, salt, black pepper, and parsley in a large bowl. Mix until evenly combined.
3. Roll the mixture into medium-sized meatballs and arrange them on the prepared baking sheet. Sprinkle with Italian seasoning.
4. Bake for about 25 minutes, or until the centers reach 165°F.
5. Serve with chickpea pasta or rice, vegetables, and pasta sauce if you like.
