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Italian Chicken Meatballs

From Eating Well Magazine Active: 20 minutes Total: 40 minutes
Servings 4


  • ¾ cup Italian breadcrumbs
  • ¼ cup low-fat milk
  • 1 large egg lightly beaten
  • cup finely grated parmesan cheese
  • ¼ cup finely chopped flat-leaf parsley
  • 2 cloves garlic grated
  • ½ tsp ground pepper
  • 1 3 ½ oz spicy Italian chicken sausage link casing removed
  • 12 oz ground chicken breast


  • Position a rack in the oven 8 inches from the heat source; preheat broiler to high. Lightly coat a rimmed baking sheet with cooking spray.
  • Combine breadcrumbs and milk in a medium bowl; let stand for 10 minutes.
  • Stir egg, cheese, parsley, garlic and pepper into breadcrumb mixture. Break sausage into small pieces. Add the sausage and chicken to the breadcrumb mixture, mixing until just combined.
  • Form the mixture into 24 meatballs, about 1 tablespoon each. Arrange the meatballs on the prepared baking sheet. Broil until an instant-read thermometer inserted in the center of the meatball reads 165 F, 9-10 minutes.


Serves 4: 6 meatballs each