This seemed like a perfectly simple plan for dinner and with the right tools, clean-up is pretty simple too.
I’m always looking for the next great dish to prepare for my family, which usually translates into deciphering what the kids might try. One thing’s for sure, whenever I scale down the size of the item, i.e., mini meatball or mini pizza, it’s usually a hit.
I used a stainless steel scoop from The Pampered Chef (like a mini ice cream scoop) to size the meatballs but you can also find them on Amazon. This made them smaller than the usual meatball and uniform in size.
Not only is this simple kid fare but I think this is something that the grown-ups will go for too (even if you’re a kid-free household). I provided marinara sauce for dipping, but a simple pan gravy would go nicely with these. They also freeze and reheat beautifully.
1 1/4 lb ground chicken
1/2 Cup dry breadcrumbs (seasoned or plain)
1/4 Cup grated Parmesan cheese
1 carrot, grated (I used a microplane to get finer shreds)
3 garlic cloves, finely minced
2 pinches of salt
ground black pepper
Preheat your oven to 350 degrees. Prepare a sheet pan by lining it parchment paper or a Silpat.
Combine all ingredients in a large mixing bowl with hands (my preferred method) just until all ingredients are incorporated. Using your stainless steel scoop or a tablespoon place meatballs onto prepared sheet pan.
Bake meatballs 25-30 minutes. Meatballs will have a golden brown appearance.
Kitchen Note: Depending on the amount of ground chicken you may need to increase the dry ingredients. Even with 1 1/2 lbs of ground chicken, I would keep the amount of eggs the same. And, yes that isn’t fresh grated Parmesan cheese you’re seeing, but you can certainly fresh grate the cheese and experiment with whatever combination of Italian cheeses that suit your taste buds. Keep in mind that the saltier of the cheeses, Pecorino Romano would merit reducing the salt or eliminating it altogether.