Chicken Meatballs

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  Bread Crumbs, Panko, Dry(240g)
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  2% Milk(80g)
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  Ground Chicken(907g)

  Usually near ground turkey in the meat section. Check fat % on label.

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  Egg, Whole, Large(100g)
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  Garlic(300g)
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  Parmesan Cheese(240g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  1/2 teaspoon black pepper

Instructions

1. 1Combine the panko and milk in a small bowl, stirring until evenly moistened. Let soak for 5–10 minutes while you prepare remaining ingredients.
2. 2In a large mixing bowl, combine the ground chicken, eggs, fresh garlic (minced), grated Parmesan, salt, onion powder, smoked paprika, Worcestershire sauce, black pepper, and the soaked panko mixture. Mix gently with your hands until just combined—do not overmix.
3. 3Oil your hands lightly with olive oil. Using a medium cookie scoop or spoon, form the mixture into 32 balls (about 2 tablespoons each) and arrange them on two large stovetop-safe skillets or griddles in a single layer.
4. 4Heat two large skillets over medium-high heat for 1–2 minutes until hot. Place half the meatballs in each skillet in a single layer without crowding. Cook for 8–10 minutes, rolling them halfway through, until browned on all sides and the internal temperature reaches 165°F when measured with an instant-read thermometer.
5. 5Transfer the meatballs to a wire cooling rack as they finish cooking. Once all 32 meatballs are cooked and cooled for 5 minutes, divide evenly into 4 airtight containers while still warm.
6. 6Cool completely before sealing the containers, then refrigerate for up to 4 days or freeze for up to 3 months.