These meatballs are pretty versatile. You can eat them right away, use for meal prep, or freeze them for later. You can eat them with pasta and spaghetti sauce, with white rice and sweet and sour sauce, or with cauliflower rice, Frank’s Red Hot, and either ranch or blue cheese dressing. If you have energy, you could whip up a piccata sauce with lemon and capers and serve them over pasta or mashed potatoes. Heck – you could even make a chicken meatball sub with pickled jalapenos, BBQ sauce, and cheddar cheese – yum! I keep the seasoning pretty simple so you can use them however you want 🙂
- 1 lb. ground chicken
- 1 egg
- 1/2 cup plain breadcrumbs
- 1/2 cup Parmesean cheese
- 1 TB mayo
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- black pepper (I don’t add salt because parm can be salty)
Mix really well and form into smallish balls. Bake on a cookie sheet lined with parchment paper for 30 minutes at 400* Ta-da! Done!