Italian Chicken Meatballs {Oven Roasted}
These Italian chicken meatballs are tender, cheesy, and packed with classic Italian flavor from pecorino romano and grated parmesan, garlic, oregano, and fennel. This big batch recipe makes about 70 meatballs, so you can cook once and stock the fridge or freezer with an easy protein for several family dinners.
Ingredients
- 2 large eggs
- 1/4 cup milk
- 2 tablespoons olive oil
- 1 cup Panko breadcrumbs
- 6 tablespoons grated Pecorino Romano cheese
- 6 tablespoons grated parmesan cheese
- 1 1/2 tablespoons dried parsley
- 4 teaspoons minced garlic
- 1 teaspoon kosher salt
- 1 1/2 teaspoons black pepper
- 1 teaspoon fennel seeds lightly crushed
- 1 teaspoon dried oregano
- 3/4 teaspoon crushed red pepper flakes
- 2 pounds ground chicken
Instructions
- Preheat the oven to 350°F.
- Crack the eggs into a large mixing bowl. Add the milk and olive oil and whisk them together until smooth.
- Add the breadcrumbs, both cheeses, garlic, dried seasonings, salt, and pepper to the bowl and stir everything together with a spatula until evenly mixed.
- Add the ground chicken to the mixing bowl and gently combine it with the seasoned mixture. Be careful to not over-handle the meat, just keep mixing until it is worked into the breadcrumbs.
- Line 2 large rimmed baking sheets with parchment paper. Use a small spoon to scoop the chicken mixture into about 1-inch ball shapes and drop them onto a baking sheet. You should get about 70 meatballs in total.
- Bake the meatballs for 16-18 minutes or until they are cooked through.
