- 1 cup Panko breadcrumbs
- 1/3 cup milk
- 2 pounds ground chicken
- 2 eggs
- 5 cloves garlic, minced
- 1 cup (1 1/2 ounces) freshly-grated Parmesan cheese
- 1 teaspoon each: fine sea salt, onion powder, smoked paprika and Worcestershire sauce
- 1/2 teaspoon black pepper
- Prep oven and baking sheet. Heat oven to 425°F. Line a large baking sheet with parchment paper.
- Make the panade. In a small mixing bowl, stir together the Panko and milk until combined. Set mixture aside to soak for 5 to 10 minutes while you prepare the other ingredients.
- Combine the remaining ingredients. In a large mixing bowl, combine the ground chicken, eggs, garlic, Parmesan, salt, onion powder, smoked paprika, Worcestershire, black pepper and the panade. Use your hands to mix the ingredients until evenly combined, being careful not to over-mix the ingredients.
- Form the meatballs. Using a medium cookie scoop or a spoon, scoop and roll the mixture into 2-tablespoon balls and place them on the prepared baking sheet. (I recommend greasing your hands with a bit of olive oil to prevent the mixture from sticking.) Mist the meatballs with olive oil spray and season with a few twists of freshly-ground black pepper.
- Bake. Bake for 15 minutes on the top rack of the oven (about 6 inches from the heating grates), or until an instant-read thermometer measures the internal temperature of the meatballs to be 165°F. Transfer to a wire cooling rack.
- Serve. Serve the meatballs immediately and enjoy!