Ingredients:

  • 1/2 cup Stale Bread (or Panko)
  • 1/4 cup Whole Milk
  • 2 lbs Ground Chicken (Thigh/Breast mix preferred)
  • 1 Large Egg, lightly beaten
  • 1/2 cup Freshly Grated Parmesan Cheese
  • 1/4 cup Fresh Parsley, finely chopped
  • 2 cloves Garlic, minced or grated
  • 1 teaspoon Lemon Zest
  • 1/2 teaspoon Onion Powder
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 2 tablespoons Olive Oil (Light or Extra Virgin)
  • 2 cups Tomato Sauce (optional, for finishing)

Instructions:

  1. Prepare the Panade: In a small bowl, combine the stale bread/panko and the milk. Gently press the bread until all the liquid is absorbed. Set aside for 5 minutes.
  2. Combine Wet Ingredients: Add the lightly beaten egg, Parmesan, parsley, garlic, and lemon zest to the soaked bread mixture. Stir briefly to combine.
  3. Add the Meat: Place the chilled ground chicken into a large mixing bowl. Sprinkle the salt, pepper, and onion powder over the meat.
  4. Incorporate the Binder: Add the wet panade mixture to the bowl with the ground chicken.
  5. Mix Gently: Using your hands or a rubber spatula, mix the ingredients just until they are combined. Crucially, do not overmix, as this results in tough, dense meatballs.
  6. Shape and Chill: Form the mixture into uniformly sized meatballs (about 1.5–2 inches). Place them on a tray, cover, and refrigerate for a minimum of 30 minutes; this firms them up and prevents crumbling during searing.
  7. Preheat and Sear: Preheat the oven to 375°F (190°C) if finishing dry. Heat the olive oil in the oven-safe skillet over medium-high heat until shimmering. Working in batches if necessary, sear the chilled meatballs for 2–3 minutes per side until a deep golden-brown crust is achieved.
  8. Finish Cooking (Two Options): OPTION A (Dry/Oven Finish): Transfer the skillet directly to the preheated oven. Bake for 12–15 minutes, or until the internal temperature reaches 165°F (74°C). OR OPTION B (Sauce Finish): Pour 2 cups of tomato sauce or broth over the meatballs in the skillet. Simmer gently for 15–20 minutes, or until cooked through (165°F / 74°C).
  9. Rest and Serve: Allow the meatballs to rest in the sauce or skillet for 5 minutes before serving.