Ingredients:

  • 1.5 lbs (680g) ground chicken
  • 1/2 cup (60g) panko breadcrumbs
  • 1/4 cup (60ml) milk (any kind - dairy or non-dairy)
  • 1 large egg, lightly beaten
  • 1/4 cup (15g) finely chopped fresh parsley
  • 1/4 cup (15g) finely chopped fresh basil
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1/4 teaspoon red pepper flakes (for a touch of heat)
  • 2 tablespoons olive oil

Instructions:

  1. In a large bowl, combine ground chicken, panko breadcrumbs, milk, egg, parsley, basil, garlic, olive oil, oregano, salt, pepper, and red pepper flakes (if using). Mix gently until just combined. Do not overmix.
  2. Roll the mixture into approximately 1-inch meatballs.
  3. Heat olive oil in a large skillet over medium heat. Add meatballs, ensuring not to overcrowd the pan.
  4. Cook, turning occasionally, until the meatballs are browned on all sides and cooked through. Ensure the internal temperature reaches 165°F (74°C).
  5. Remove the meatballs from the skillet and serve immediately.