Chicken Meatball Appetizers
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Preheat oven to 375°F (190°C).
In bowl, combine ground chicken, eggs,½ cup (125 mL) of bread crumbs, romano cheese, parsley, basil, oregano, garlic and pepper.
Form 48 meatballs from this mixture.
Insert one of the small cubes of Provolone cheese into each meatball and then reshape ground chicken to cover cheese.
Grease baking sheet with the 2 Tbsp of oil.
Place remaining bread crumbs in bowl. Coat each meatball with bread crumbs and place on baking sheet.
Bake in oven until the meatballs are fully cooked, about 40 minutes. Meatballs should reach an internal temperature of 165°F (74°C). Remove from tray and serve with your favourite tomato sauce.
Nutrition Info
| Per 20 g serving | Amount |
|---|---|
| Calories | 50 |
| Protein | 4 g |
| Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrate | 2 g |
| Cholesterol | 15 mg |
| Sodium | 95 mg |
| Per 20 g serving | % Daily Value |
|---|---|
| Potassium | 1 |
| Calcium | 4 |
| Iron | 2 |
| Vitamin A | 2 |
| Vitamin B6 | 1 |
| Vitamin B12 | 5 |
| Folate | 2 |
| Zinc | 2 |
