1/2 cup grated parmesan cheese (freshly grated for best flavor)
1/4 cup milk
1 large egg (preferably organic)
2 tbsp extra virgin olive oil
1 tsp kosher salt
1/2 tsp garlic powder
Cooking spray (like Pam)
Instructions
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and spray with non-stick spray.
In a large bowl, combine panko breadcrumbs, milk, kosher salt, garlic powder, egg, and olive oil. Stir together and let sit for 2-3 minutes to allow bread crumbs to absorb liquid.
Add ground chicken and parmesan cheese to the soaked bread crumb mixture. Mix everything until it comes together into a cohesive mixture. Do not overmix.
Portion out the meatball mixture into 18-20 evenly sized portions. Using a cookie scoop helps create uniform meatballs. Roll each portion into smooth balls. Wetting your hands slightly makes rolling easier.
Place rolled meatballs on prepared baking sheet, spacing them about 1 inch apart. Lightly spray tops with non-stick spray.
Bake in preheated oven for 20 minutes until internal temperature reaches 165°F. For extra golden finish, turn on broiler for last 2-3 minutes, watching closely to prevent burning.
Remove from oven and let rest for 2-3 minutes. Serve with dipping sauce like marinara, ranch, or honey mustard, or add to spaghetti with sauce or in a meatball sub.
Notes
Use freshly grated parmesan cheese instead of pre-grated for better flavor and texture.
Can substitute ground turkey for ground chicken with similar results.
For gluten-free version, use crushed cornflakes instead of panko breadcrumbs.
Swap milk with unsweetened plant-based milk for dairy-free option.
A small cookie scoop (1.5 tablespoons) creates perfectly uniform meatballs.