Baked Parmesan Chicken Meatballs

Ingredients

• 1 lb ground chicken, preferably 90-93% lean or a breast-and-thigh blend
• 1/2 cup panko breadcrumbs
• 1/3 cup finely grated Parmesan cheese
• 1 large egg
• 2 tablespoons whole milk
• 1 tablespoon olive oil, plus more for brushing
• 2 garlic cloves, finely minced
• 2 tablespoons finely chopped fresh parsley
• 1 teaspoon Italian seasoning
• 3/4 teaspoon kosher salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon freshly ground black pepper
• Pinch of crushed red pepper flakes, optional
• Marinara sauce, pasta, rolls, or vegetables for serving

Instructions

1. Heat the oven. Set the oven to 400°F. Line a rimmed sheet pan with parchment or lightly oil it.
2. Make the panade. In a large bowl, stir together the panko, Parmesan, egg, milk, olive oil, garlic, parsley, Italian seasoning, salt, onion powder, black pepper, and red pepper flakes. Let stand for 2 minutes so the crumbs absorb the moisture.
3. Add the chicken. Add the ground chicken and fold gently with a fork or your fingertips just until evenly combined. Do not overmix.
4. Shape. Lightly oil or wet your hands. Form 20-24 meatballs, about 1 1/2 inches wide, and arrange them with space between each one. Brush the tops very lightly with olive oil.
5. Bake. Bake for 18-22 minutes, until lightly browned and the centers register 165°F. For extra color, broil for 1-2 minutes at the end while watching closely.
6. Serve. Spoon into warm marinara for 3-5 minutes, or serve plain with pasta, roasted vegetables, rice, or on toasted rolls. Chef'Â's key: The milk-and-panko panade plus Parmesan and a little olive oil keeps lean chicken moist. Mix gently and stop cooking at 165°F.