This is a super-quick but satisfying dinner that is perfect for nights when you're tempted to call for take-out. Mixing up the meatballs is done in less than five minutes and you can roll 'em and have them baking in another 5 or so.
The best part is, they're super versatile. You could make a batch of sweet and sour sauce and serve with some quick stir-fried veggies. Or, whip up some simple tomato sauce. Even on their own, with a grain salad would be awesome.
These babies are great in the freezer and thaw out quickly!
Baked Chicken Meatballs
1 lb. ground chicken
1 egg, beaten
1 small onion, minced
2 cloves garlic, minced
1/2 c. breadcrumbs (we're using Ian's Whole Wheat Panko)
2 tbsp. tomato paste (or ketchup)
1/2 tsp. salt (or to taste)
1/4 tsp. fresh cracked pepper (or to taste)
Preheat oven to 400f.
In a large bowl, combine all ingredients.
Mix thoroughly and form into small balls (I use about a tablespoon per meatball). Arrange on a baking sheet (we use a 9x13 Pyrex).
Bake for 15-20 minutes, or until cooked through.
*If freezing, cool on baking sheet and cover with aluminium foil. Freeze overnight and remove meatballs to a plastic freezer bag or container. Thaw in refrigerator overnight and warm in microwave or in a hot oven.