These meatballs are delicious and versatile. You can have them with a red tomato sauce, an alfredo sauce, by themselves, or in a sandwich. You can make these meatballs small, medium, large, or mini. Take this recipe and use it as a base to explore your creative side. I promise they will not disappoint.
ingredients
- 2 lbs. ground chicken
- 1 cup panko
- 1 cup grated parmesan cheese
- 1 egg
- 4 tablespoons olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic poweder
- 1 tablespoon Italian seasoning
- salt and pepper to taste
instructions
- combine all ingredients together and mix well until everything is distributed evenly
- roll out meatballs in preferred size
- pour olive oil in skillet until bottom is almost covered and warm oil to a medium-high
- add formed meatballs to skillet
- cook until browned on that first side then roll to new side and brown
- repeat this step until the meatball is fully browned all around
- the meatballs are fully cooked when all sides are browned and the internal temperature reaches 165 *F
The Martin's Kitchen 