Easy chicken meatballs (tender and juicy)

Name: Easy chicken meatballs (tender and juicy)
Ingredients: If you look at this ingredient list, you can see that we are trying to optimize the moisture in the meatballs. There’s a reason I added all the ingredients. Not as an afterthought, but as a way to pack as much flavor and juiciness as possible into meat that can sometimes be dry and tasteless. Be sure to scroll down to the recipe card at the bottom for the complete list and recipe.; Bread crumbs. Because panko is dry and flaky, it’s perfect for making panade, which acts as a binding agent and retains moisture during cooking, resulting in more tender meatballs. milk. If you avoid dairy products, you can also use water instead of milk, but the proteins in milk will help the meatballs have a little structure. Ground chicken (92/8 is best). A little fat gives it better flavor and texture. Very lean ground chicken can dry out quickly, so using 92/8 will give you juicier results. egg. Eggs, another moisture maker in meatballs, help with structure, binding, and moisture. light olive oil. Adding a little more fat to the meatballs is an important step for making the moistest meatballs. Less fat = drier meatballs. This is another issue with chicken meatballs in general. Worcestershire sauce. This adds a punch of flavor and, you guessed it, more moisture. Freshly grated parmesan cheese. For Parmesan cheese, use the smaller of a microplane or box grater. The light texture melts quickly into the meat mixture and helps keep the meatballs tender. Seasonings: dried parsley, garlic powder, onion powder, dried oregano, salt, and pepper.

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Ingredients

Instructions

Combine bread crumbs and milk in a large bowl. Let the mixture stand for about 10 minutes so that the crumbs completely absorb the milk.
Add ground chicken, eggs, olive oil, Worcestershire sauce, Parmesan, parsley, garlic powder, onion powder, oregano, salt, and pepper.
Using a small 1.5 tablespoon cookie scoop, separate the meat mixture and gently roll it into balls.
Bake at 400°F for 23-25 minutes or until internal temperature reaches 160°F using a meat thermometer.