Baked Italian Chicken Meatball Poppers

Baked Italian Chicken Meatball Poppers

YIELD: 90 (1 tablespoon) meatballs

2 lbs ground chicken breast
1½ cups Italian breadcrumbs
1 cup fresh grated Parmesan cheese
6 garlic cloves, pressed
½ small onion, grated
¼ cup tomato sauce
1 tablespoon dried Italian seasoning
4 tablespoons fresh basil, chopped
4 tablespoons fresh parsley, chopped
1 teaspoon kosher salt
½ teaspoon fresh cracked black pepper
4 egg whites

Preheat oven to 350°. Prepare 2 baking sheets by lining with parchment paper. In a large mixing bowl, combine all ingredients. Mix well, do not over mix or you will have tough meatballs.

Using a 1 tablespoon scoop, scoop out meat and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls.

TIP: If you lightly wet your hands the meatballs will form better and crack less. Bake for 20 minutes until lightly browned (for 2 trays). Remove and transfer to sauce or serve immediately.