My love of meatballs is well documented at this point. I’m sure I’ve made this statement before, but it’s worth repeating. Meatballs are one of the easiest recipes to modify and I would wager there are infinite possibilities flavor and recipe-wise. They’re also easy and quick to make and can be served in a bunch of different ways. What’s not to love?? These are fairly basic, but so packed with flavor that the fact they’re also really healthy is a side note. And if you need any more encouragement to try these, my kiddo had seconds and thirds and described them as “super yummy,” requesting that I make this exact meal again “soon, like tomorrow.” Here you go.
WHAT YOU NEED
* 1lb lean ground chicken
* 1t fine sea salt
* 1t dry mustard
* 1t paprika
* 1 egg, lightly beaten
* 3/4C panko breadcrumbs
* 2t minced garlic
* small handful fresh parsley, finely chopped
* 2T tomato sauce
WHAT TO DO
Preheat the oven to 400 F, and lightly coat large baking sheet with nonstick cooking spray and set aside.
In a bowl, combine all of the ingredients and mix well by hand. Form the mixture into meatballs (this mixture makes about 15-20 meatballs, depending on size), and place then onto the prepared baking sheet.
Bake for 20 minutes, or until no longer pink in the middle.
