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/