Chicken meatballs are a favorite of mine! Rather than frying them in oil, they are baked in the oven and served with marinara sauce for dipping. Check out how to liven up any jar of tomato sauce before serving!

This recipe can be made with turkey instead of chicken, but the chicken seems to stay more moist than the turkey does. Serve these with spaghetti squash, or make a chicken meatball sub out of them. They’re so delicious and even make a great appetizer for any party or gathering.

Ingredients:

• 1 Package of 98% Fat Free Ground Chicken
• 1 tsp. Garlic Powder
• 1 tsp. Dried Parsley
• ½ tsp. Black Pepper
• ½ tsp. Kosher Salt
• ½ tsp. Onion Powder
• ¼ tsp. Dried Basil
• ½ tsp. Dried Oregano
• 1 Egg White
• 1 TB Parmesan Cheese
• 1 TB Plain Breadcrumbs

In a large mixing bowl, add all of the dry spices and seasoning to the ground chicken, then mix. Once the spices are mixed in, add the egg white, cheese and breadcrumbs, and mix until evenly distributed.

Now that the chicken is ready to be formed into little balls, line a large baking sheet with parchment paper that has been lightly sprayed with EVOO spray.

TIPs & HOW-TOs: When rolling the chicken balls, keep wetting your hands with water. This will prevent the chicken from sticking to your hands when rolling.

Place the balls on the baking sheet and place into a 400-degree oven to cook for a total of 40 minutes. After the balls have cooked for 20 minutes, flip in the middle of the cooking time so they brown on both sides.

After baking, serve and enjoy!