Quick, pantry-friendly chicken meatballs that work just as well in a sub as they do on top of a plate of pasta.
Ingredients
3 tablespoons olive oil, divided
1 large egg
2 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
2 cloves garlic, minced or finely grated
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, plus more for garnish
1/2 cup panko breadcrumbs
1 pound ground chicken
2 tablespoons finely chopped fresh parsley leaves, plus more for garnish
Instructions
Heat the oven to 425°F. Brush a rimmed baking sheet with 2 tablespoons of the olive oil.
Whisk 1 large egg, 2 tablespoons mayonnaise, 1 tablespoon Worcestershire sauce, 2 minced garlic cloves, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper together in a large bowl. Stir in 1/2 cup panko breadcrumbs, then let sit for 5 minutes so the breadcrumbs absorb the liquid.
Add 1 pound ground chicken and 2 tablespoons finely chopped fresh parsley leaves, and gently mix until combined. With lightly oiled hands, shape the mixture into 16 (about 1 1/2-inch, 2 tablespoon) meatballs.
Place on the baking sheet, spacing them evenly apart. Brush or drizzle with the remaining 1 tablespoon olive oil.
Bake for 7 minutes. Turn the broiler on high and broil, rotating the baking sheet as needed, until the meatballs are browned, cooked through, and an instant-read thermometer inserted in the center of a meatball registers at least 165°F, 3 to 6 minutes. Garnish with more chopped fresh parsley and black pepper
