Italian Chicken Meatballs

Flavorful meatballs that are crisp on the outside and moist on the inside. Baked, not fried ;) Perfect holiday appetizer!

Course Main Course, party appetizer

Cuisine American

Diet Low Calorie, Low Fat

Prep Time 10

Cook Time 20

Total Time 30

Servings meatballs

Calories 73kcal

Author Jillian Schneider

Equipment

baking trays
parchment paper
metal spatula

Ingredients

¾ cup panko breadcrumbs
¼ cup unsweetened vanilla almond milk or low-fat milk
1 large egg beaten
⅓ cup freshly grated parmesan cheese
¼ cup finely chopped parsley
1 tsp ground black pepper
1 tsp kosher salt
2 large cloves of garlic minced
1 3 ½ oz sweet Italian chicken sausage link casings removed
12 oz ground chicken
cooking spray

Instructions

Preheat oven to 375° and line 2 baking trays with parchment paper. Spray with avocado oil cooking spray and set aside.
In a large mixing bowl, combine your breadcrumbs and milk and let sit for 10 minutes. This is done so that your breadcrumbs don't soak up all the moisture in your meatballs and your meatballs become moister.
Next, stir in the ground chicken, Italian sausages, egg, cheese, parsley, garlic, salt, and pepper and mix until well combined. Using clean hands scoop out the mixture in 1 tbsp increments and form balls or use a melon ball scooper and scoop out balls.
Place balls on prepared baking tray. Continue until all chicken mixture has been used.
Bake for 20 minutes and serve with your favorite dipping sauce.

Notes

How can my kids help?

Have them toss in the ingredients, teaching them how to measure each one out.

If you wanted to cook your meatballs on the stove instead of the oven here is how it's done. Add about 1 tablespoon of oil to a cast iron skillet. Add your meatballs in and brown on all sides. Then transfer your skillet to the oven set at 375 degrees Fahrenheit for about 15 to 20 minutes, or until cooked through.

Store your meatballs in an airtight container in the fridge for up to 5 days or in the freezer for up to 5 months.

Nutrition