Calabrian Chicken Meatballs
Made with ground chicken, spicy Calabrian chili peppers, garlic, fresh basil, and two types of cheese, these Calabrian Chicken Meatballs are loaded with flavor! Great with your favorite pasta, or serve with toothpicks for an easy appetizer.
Equipment
- baking sheet
Ingredients
- 1 pound ground chicken regular, not extra lean
- 1 egg
- 1/4 cup breadcrumbs Italian or Panko
- 1/2 cup shredded mozzarella
- 1/4 cup shredded Parmesan
- 2 tablespoons crushed Calabrian chilies
- 1/2 teaspoon dried oregano
- 5 fresh basil leaves chopped or chiffonade
- 3-4 garlic cloves minced
- 1/2 teaspoon sea salt
Instructions
- Preheat oven to 425℉. Line a baking sheet with parchment paper.
- Combine all of the ingredients in a large bowl. When fully incorporated, grab small handfuls and roll into meatballs. I get about 15 golf ball-sized meatballs.
- Bake meatballs on baking sheet for 20 minutes or until a meat thermometer reads 165℉.
- These meatballs are great with pasta, served as appetizers with toothpicks, or on hoagie rolls for meatball subs with marinara and cheese! Enjoy!
Notes
- Store leftover meatballs in an air-tight container in the fridge and use within 4 days. Alternatively, they can be frozen in freezer-safe packing. For the best quality, use within 2 months.
Tried this recipe?Let us know how it was!