Easy Chicken Meatballs

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.

* 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

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.

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