Baked Italian Chicken Meatball Poppers


YIELD:  90 (1 tablespoon) meatballs
 
2 lbs ground chicken breast
1½ cups Italian breadcrumbs
1 cup fresh grated Parmesan cheese
6 garlic cloves, pressed
½ small onion, minced (or grated on a microplane)
¼ cup tomato sauce
1 tablespoon Italian seasoning
4 tablespoons fresh basil, chopped
4 tablespoons fresh parsley, chopped
1 teaspoon kosher salt
½ teaspoon fresh cracked black pepper (fine grind)
4 egg whites

Preheat oven to 350°.  Prepare 2 baking sheets by lining with parchment paper.

In a large mixing bowl, combine all ingredients. Mix well, do not over mix or you will have tough meatballs.    Using a 1 tablespoon scoop, scoop out meat and place on baking sheet.  After all meatballs have been scooped onto tray, roll into balls.  TIP:  If you lightly wet your hands the meatballs will form better and crack less.  Bake for 20 minutes until lightly browned (for 2 trays).

Remove and transfer to sauce or serve immediately.

Recipe printed from http://TheSlowRoastedItalian.com/
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