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Easy Italian Chicken Meatballs

  • 20 m
  • 40 m
Adam Hickman
“These meatballs are flavor-packed—thanks to a little sausage added to the ground chicken mix—and all-purpose: serve them with spaghetti for a healthy dinner, on a toothpick with dipping sauce as an easy appetizer or stir them into a soup to make it more satisfying.”


    • ¾ cup fresh breadcrumbs
    • ¼ cup low-fat milk
    • 1 large egg, lightly beaten
    • ⅓ cup finely grated Parmesan cheese
    • ¼ cup finely chopped flat-leaf parsley
    • 2 large cloves garlic, grated
    • ½ teaspoon ground pepper
    • 1 (3½ ounce) spicy Italian chicken sausage link, casing removed
    • 12 ounces ground chicken


  • 1 Position a rack in the oven 8 inches from the heat source; preheat broiler to high. Lightly coat a rimmed baking sheet with cooking spray.
  • 2 Combine breadcrumbs and milk in a medium bowl; let stand for 10 minutes.
  • 3 Stir egg, cheese, parsley, garlic and pepper into the breadcrumb mixture. Break sausage into small pieces. Add the sausage and chicken to the breadcrumb mixture, gently mixing until just combined.
  • 4 Form the mixture into 24 meatballs, about 1 tablespoon each. Arrange the meatballs on the prepared baking sheet. Broil until an instant-read thermometer inserted in the center of a meatball registers 165°F, 9 to 10 minutes.
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