First, combine all ingredients into a bowl and mix well. *I recommend using food safe gloves and coating them with olive oil to prevent meat from sticking.
Next, line a baking tray with parchment paper, for easy clean up, and place the meatballs and cook at least 1.5 inches apart on prepared baking sheet.
Once your mixing is done, you can choose to either bake the meatballs, then freeze, or freeze the meatballs, then bake. *I always prefer to bake them and freeze, but either option will work well.
If baking immediately:
Bake the meatballs at 400°F for 15 minutes.
If freezing to bake at a later time:
Place tray with meatballs in the freezer for 1 hour.
Remove from freezer, and place in a freezer bag, or airtight container and freeze until you are ready to use them.
Bake frozen meatballs at 400°F for 27-30 minutes.
Notes
Tips:
These Italian chicken meatballs can be served with nearly anything. Try them with pasta and sauce, over zucchini noodles, with rice, or any side or vegetable of your choice.
Pro tip: Toss these into a healthy barbecue sauce and cook in a lid-covered pot on medium heat for 20 minutes then serve over your favorite roll. For proper food safety, be sure the meatballs are heated to an internal temperature of at least 165°F prior to serving.
Nutrition: Nutrition information is automatically calculated and should only be used as an approximation. The owner of this site is not responsible for nutrition facts.