Ingredients:

  • 1 lb (450g) ground chicken (lean blend)
  • 1/3 cup (30g) panko breadcrumbs
  • 2 tbsp (30ml) whole milk
  • 1 large egg, beaten
  • 1/4 cup (25g) grated Parmesan cheese
  • 2 cloves (6g) garlic, minced
  • 1 tsp (2g) salt
  • 1/2 tsp (1g) black pepper
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (1g) onion powder
  • 2 tbsp (30ml) olive oil

Instructions:

  1. Combine the panko breadcrumbs and milk in a small bowl. Let it sit for 5 minutes until it forms a thick, velvety paste. Note: This is the most important step for moisture.
  2. Add the ground chicken, beaten egg, Parmesan, minced garlic, salt, black pepper, dried oregano, and onion powder to a large mixing bowl.
  3. Stir in the panko paste. Using your hands or a fork, gently fold everything together until just combined. Note: Stop as soon as the streaks of milk disappear.
  4. Preheat your oven to 400°F (200°C). Shape the mixture into 20 equal spheres, roughly the size of a golf ball.
  5. Heat olive oil in a large skillet over medium high heat.
  6. Carefully add the meatballs and sear for 2–3 minutes per side until a mahogany colored crust forms and you hear a steady sizzle.
  7. Transfer the seared meatballs to a parchment lined baking sheet.
  8. Bake for 8–10 minutes, or until the internal temperature hits exactly 165°F (74°C).