Recipe Date: August 21st, 2018
Difficulty: Easy
Serving Size: 6
Cook Time: 00:30
Measurements: Imperial (US)

Italian Style Chicken Meatballs


1 1/2 lbs Ground Chicken, 90% Dark Meat prefered or Italian chicken sausage out of casings
1/2 cup finely grated Parmesan style cheese
1 Egg
1 1/2 tsps Dried Basil
1 1/2 tsps Dried Parsley
1 tsp Garlic powder
1 tsp Sea Salt
1/2 tsp Red Pepper Flakes
1 tbsp Fennel Seed
1/4 cup Italian Bread Crumbs


Preheat the oven to 400 degrees F.

In a large mixing bowl, combine chicken, grated cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, fennel and bread crumbs. Using your hands, mix all ingredients until incorporated. Measure meat mixture into approximately 1.5-ounce portions. Shape into rounds and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.

Serving suggestions: Toss in a light marinara before serving and sprinkle with additional cheese. This recipe is the perfect pairing with our Zingaro, Old-Vine Zinfandel, made in Napa Valley.