Italian Style Chicken Meatballs

Who doesn't love meatballs!!?? This recipe is a lighter, healthier choice but still gives you the perfect meatball, that crust on the outside and tender, juicy meat on the inside. GOOD LORD! 

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Italian Style Chicken Meatballs

Servings: 16-18 meatballs

1 lb of ground chicken
1 egg
1/2 tsp of salt
1/4 tsp of ground pepper
1/2 tsp of garlic powder
1/2 tsp of onion powder
1/2 tsp of italian seasoning 
1 Tbsp of worcestershire sauce 
1 15oz. jar of marinara sauce*
1 (scant) cup of panko breadcrumbs
​olive oil

Notes:
*My favorite marinara is Rao's Homemade, it's absolutely the best I've had and my go to. 

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UPreheat the oven to 400 degrees. Parchment a large baking sheet & drizzle with olive oil. 

In a small bowl, whisk together the egg, salt & pepper, garlic & onion powder, italian seasoning, and worcestershire sauce. 

In a larger bowl, add your ground chicken, panko breadcrumbs, and seasoned egg mixture. Use your hands to mix everything together. Be gentle and quick to keep the meat tender! 

Using a TBSP measure, begin forming 2 TBSP size meatballs and place on baking sheet, you will get about 12. Drizzle the top of the meatballs with more olive oil. Place in the oven for about 8 minutes, they should be brown on the bottom side. Flip the meatballs over and bake another 8-10 minutes until golden brown on both sides. 

If serving right away, warm up the marinara in a medium sauce pot then toss with the meatballs. If serving later, cool the meatballs then store in an airtight container in the fridge. To reheat, place marinara and meatballs in a medium sauce pot on the oven over medium-low heat. Cover and let heat until simmering and meatballs are warmed through.