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Italian Chicken Meatballs Recipe

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4 from 2 reviews

These Italian Chicken Meatballs are moist, flavorful, and easy to prepare. Made with ground chicken and sweet Italian sausage, combined with parmesan cheese, fresh parsley, and seasoned breadcrumbs, they bake to golden perfection in just 20 minutes. Perfect as an appetizer or a main dish served with your favorite dipping sauce.

Ingredients

Meatball Mixture

  • 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 (3½ oz) sweet Italian chicken sausage link (casings removed)
  • 12 oz ground chicken

Other

  • Avocado oil cooking spray

Instructions

  1. Preheat and prepare trays: Preheat your oven to 375°F (190°C). Line two baking trays with parchment paper and lightly spray them with avocado oil cooking spray to prevent sticking.
  2. Soak the breadcrumbs: In a large mixing bowl, combine the panko breadcrumbs with the almond milk. Let the mixture sit for 10 minutes to allow the breadcrumbs to absorb the liquid, which helps keep the meatballs moist.
  3. Mix the meatball ingredients: To the breadcrumb mixture, add the ground chicken, sweet Italian sausage (casings removed), beaten egg, freshly grated parmesan cheese, finely chopped parsley, minced garlic, kosher salt, and ground black pepper. Mix everything together thoroughly using clean hands until well combined.
  4. Form the meatballs: Using a tablespoon or a melon baller, scoop out the meat mixture in 1-tablespoon portions. Roll each portion gently between your hands to form evenly sized meatballs, then place them on the prepared baking trays. Continue until all the mixture is used.
  5. Bake the meatballs: Place the trays in the preheated oven and bake the meatballs for 20 minutes, or until they are cooked through and golden brown on the outside.
  6. Serve: Remove the meatballs from the oven and serve hot with your favorite dipping sauce or as part of a main course.

Notes

  • Removing the casings from the Italian sausage before mixing helps incorporate flavors evenly throughout the meatballs.
  • Using almond milk or low-fat milk keeps the recipe lighter and moistens the breadcrumbs.
  • For best results, do not overmix the meat as it could make the meatballs dense.
  • If you prefer, you can substitute fresh parsley with dried parsley but use about one-third of the amount.
  • Meatballs can be made ahead and refrigerated for up to 24 hours before baking.
  • Leftover meatballs can be frozen after baking for up to 3 months. Reheat thoroughly before serving.

Find it online: https://bitezly.com/italian-chicken-meatballs-recipe/