Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup grated Parmesan cheese
- 1/2 cup Panko breadcrumbs
- 1 large egg, lightly beaten
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil for pan-frying
- Optional: 1 tablespoon melted butter mixed with 1/2 teaspoon garlic powder for glazing
Instructions
- In a large mixing bowl, combine the ground chicken, grated Parmesan cheese, Panko breadcrumbs, beaten egg, minced garlic, fresh parsley, onion powder, salt, and black pepper.
- Using your hands or a large spoon, gently mix the ingredients until they are just combined. Be careful not to overwork the meat, as over-mixing can lead to tough meatballs. You want the mixture to stay light and airy.
- Scoop about 1.5 to 2 tablespoons of the mixture at a time and roll it between your palms to form a ball. You should end up with approximately 16 to 20 meatballs of equal size. If the mixture sticks to your hands, lightly dampen them with water.
- Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the meatballs in a single layer, ensuring you do not crowd the pan. Cook for 8 to 10 minutes, turning them frequently so they brown evenly on all sides. Ensure they reach an internal temperature of 165°F (74°C).
- If you choose to use the garlic butter glaze, brush it over the meatballs during the last minute of cooking. Remove from heat and sprinkle with extra Parmesan or parsley if desired before serving warm.
- Cook Time: 35 minutes
- Diet: High-Protein