Serving: 10 servings

Time: 45 minutes

Ingredients

• 2 cups bread crumbs or panko
• 3/4 cup milk or milk alternative
• 1 lb. ground chicken
• 1 lb. ground pork
• 2 large eggs
• 1/4 cup olive oil
• 1/2 cup minced white onion
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1/2 tsp paprika
• 1/4 cup finely chopped basil
• 1/4 cup finely chopped parsley
• 1 cup Parmesan cheese (finely grated)
• Salt and black pepper to taste

Oven Baked Method

1. Preheat oven to 375 °F – 400 °F depending on oven.
2. Line a sheet pan with parchment paper for easier cleanup.
3. Combine all ingredients until well mixed and form meatballs to desired size placing them on the sheet pan.
4. Meatballs do not expand, so don’t worry too much about spacing on the pan. As long as they are not touching, you should be fine!
5. Cook for about 20 minutes on one side and flip the meatballs after the 20 minutes is done.
6. Cook for an additional 10 minutes or until nicely browned. The centre of the meatball should be about 165 °F in temperature.
7. At this point, you can immediately serve or place the meatballs into your homemade sauce and let them tenderise and flavour further.
8. Enjoy!

Pan Fried Method

1. To pan fry meatballs, pour approximately 3/4 cup of olive oil into a frying pan.
2. Heat the pan over medium heat.
3. You will most likely have to cook in batches. Recommend 3 batches to not overcrowd the pan and not drastically lower the heat of the oil.
4. Cook each meatball for about 4-6 minutes on one side or until golden brown.
5. Flip the meatball and cook for an additional 2-4 minutes or until golden brown. Make sure that the meatballs in the centre reach about 165 °F in temperature.
6. Place cooked meatballs on a plate lined with paper towel to absorb any remaining oil.
7. At this point, you can immediately serve or place the meatballs into your homemade sauce and let them tenderise and flavour further.

*try these meatballs with this sauce recipe and this homemade egg pasta recipe.