Chicken Meatballs

01Method

1. 1

   Set the oven to broil and position a rack about 8 inches from the heating element. Cover a large baking sheet with aluminum foil and coat the foil with cooking spray.

2. 2

   In a large bowl, combine the egg, panko, parmesan, milk, olive oil, parsley, salt, pepper, garlic powder, and Worcestershire sauce, stirring until just blended. Allow the mixture to sit for 5 minutes. Add the ground chicken and fold in gently by hand until just incorporated — avoid overmixing to keep the meatballs tender. The mixture will be soft and sticky.

3. 3

   Using a rounded 2-tablespoon scoop, portion out the chicken mixture, roll each portion into a ball between your palms, and place on the prepared baking sheet. Continue until all the mixture is used — you should get around 17 meatballs. Dampen your hands with water if the mixture sticks.

4. 4

   Place the baking sheet under the broiler and cook until the meatballs are golden brown and reach an internal temperature of 165°F, about 8 to 10 minutes. Serve immediately while warm. Store any leftovers in a sealed container in the refrigerator for up to 4 days, reheating in the microwave, under the broiler, or in a skillet.