Ingredients

• 0.25 cups olive oil , divided
• 0.33 cups panko
• 0.33 cups whole milk
• 0.25 cups grated Parmesan cheese
• 2 teaspoons italian seasoning
• 1.5 teaspoons orcestershire sauce
• 1 teaspoon kosher salt
• 0.5 teaspoons onion powder
• 0.5 teaspoons granulated garlic
• 0.25 teaspoons black pepper
• 1 pound ground chicken breast
• 1 large egg , lightly beaten

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C) with a rack in the top third position. Line a large-rimmed baking sheet with parchment paper, and lightly grease with 1 tablespoon of the oil.
2. 2 Stir together breadcrumbs and milk in a bowl until fully combined. Let stand at room temperature until milk is fully absorbed into breadcrumbs, about 10 minutes. Add Parmesan, Italian seasoning, Worcestershire sauce, salt, onion powder, granulated garlic, and pepper to the breadcrumb mixture, and stir to combine.
3. 3 Mix together chicken, egg, and 2 tablespoons of the oil in a large bowl until combined. Fold breadcrumb mixture into chicken mixture untiljust combined. Place chicken mixture in refrigerator, uncovered, andchill until firm, about 10 minutes.
4. 4 Gently shape chicken mixture into 20 (1 1/2-inch balls), and place on the prepared baking sheet leaving a 1-inch space between each meatball. Brush tops and sides of meatballs with remaining 1 tablespoon oil.
5. 5 Bake in the preheated oven until browned and an instant-read thermometer inserted into the center of a meatball registers 165 degrees F (73 degrees C), 15 to 20 minutes, flipping after 8 minutes.

Nutrition per serving