Chicken Meatballs 

Chicken Meatballs are as versatile as they are easy. Bake up in minutes then use for spaghetti and meatballs, in sub sandwiches, as appetizers with dip, or any dish in between. This easy chicken recipe also freezes well. Meet your new go-to meatballs recipe!
FULL RECIPE HERE 👉🏼 iowagirleats.c...
Chicken Meatballs
Makes 16 meatballs
INGREDIENTS:
1 large egg
2 Tablespoons extra virgin olive oil
1/2 cup gluten free panko-style bread crumbs
2 teaspoons worcestershire sauce
2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
scant 1 teaspoon salt
1/2 teaspoon pepper
1lb ground chicken (not 99% fat free ground chicken breast)
DIRECTIONS:
1. Preheat the oven to 400 degrees then line a half sheet pan with parchment paper or nonstick sprayed-foil and set aside.
2. To a large mixing bowl add the egg, extra virgin olive oil, bread crumbs, worcestershire sauce, dried parsley, garlic powder, onion powder, salt, and pepper then whisk with a fork to combine. Crumble the ground chicken over the top then use your hands to mix until everything is just combined - don’t over mix or the meatballs can become tough.
3. Divide the meatball mixture into quarters, then each quarter into four portions. Roll each portion into a ball to create 16 meatballs total then place onto the prepared baking sheet.
4. Bake the meatballs for 16-18 minutes or until the internal temperature of the meatballs reach at least 165 degrees as read by an instant-read thermometer. I prefer the texture of the meatballs when they’re baked to an internal temperature of at least 200 degrees (dark meat becomes more tender when cooked to a higher temperature), which takes 16 minutes in my oven. Note: if using 99% fat free ground chicken breast, which I do not recommend, only bake the meatballs until they reach an internal temperature of 165 degrees otherwise they will become dry.
NOTES:
Be sure to buy ground chicken vs 99% fat-free ground chicken breast at the grocery store. Ground chicken breast will create dry and crumbly meatballs.
I like serving these meatballs as I would beef meatballs - on top of spaghetti with good quality marinara sauce, or stuffed inside toasted gluten free hoagie buns with melted mozzarella or provolone cheese and a scoop of marinara sauce.
To make ahead of time: follow the recipe through step 3 then place the meatballs into a glass storage container and refrigerate for up to 3 days before baking. Alternatively, you can bake the meatballs then cool and store in an airtight container in the refrigerator up to 3 days ahead. Reheat with a splash of chicken broth in the microwave, or in a pot with marinara sauce on the stove over medium-heat.
To freeze the raw meatballs: follow the recipe through step 3 then transfer the baking sheet to the freezer. Once the meatballs are frozen solid, transfer to a freezer Ziplock bag and freeze flat for up to 3 months. Bake from frozen for 25-30 minutes or until the meatballs have reached at least 165 degrees in the centers.
To freeze the baked meatballs: bake the meatballs then cool and transfer to a freezer Ziplock bag then freeze flat for up to 3 months. Bake from frozen for 15-20 minutes or until warmed through.
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