Chicken Meatballs

Last summer I had two friends mention “chicken meatballs” to me within one week, and it literally changed my life.

These silly little meatballs have become the easiest protein option in our house - perfect for both busy nights when I need to make a box of Mac ‘n’ cheese and toss some fruit and protein on the plates, but also to add to my salads at lunch for a really yummy and filling lunch (which all moms have a hard time getting in!).

I literally quadruple this recipe, and then put all of the meatballs in the freezer. They heat up quickly, and I get 5 grams of protein per meatball! I have been so grateful for something so simple and also so satisfying and filling.

(The only problem is that my husband says they’re too good and he can’t stop eating them :) )

Chicken Meatballs

-1 lb ground chicken
-1/3-1/2 cup panko breadcrumbes
-1/3-1/2 cup Italian breadcrumbs 
-1/3-1/2 cup grated parmesan cheese
-1 egg
-1-2 T olive oil
-1 T ketchup
-1 t worchestershire
-1 garlic clove
-1 T spices - I use Shipshewana Happy Salt (any combo will work - garlic powder, onion powder, fennel, thyme, rosemary, sage, oregano)
-Salt and pepper to taste 

(Literally, you can do as much as little of all this as you want. Spices - just use what you have! No real need for ketchup/worchestershire/garlic. If you want less cheese, add a few more bread crumbs to hold the mixture together)

Combine all of the ingredients in a bowl.

Use your hands or a scoop (I use a medium-sized cookie scoop) to form meatballs.

Line a cookie sheet with parchment paper.

Bake at 400 for 25-30 minutes.

Serve immediately or allow to cool and store in ziploc bag in the freezer.

When ready to eat, simply heat in the microwave for 1-2 minutes.