Oven-baked chicken meatballs go well with any meal.

Ingredients:

• 450 g of minced chicken
• 2/3 cup breadcrumbs
• 1/4 cup whole milk
• 1/4 cup finely grated Parmesan (about 60 g)
• 1/4 cup chopped fresh parsley (about 2 tablespoons)
• 1/4 cup whole milk ricotta
• 2 tsp dried Italian seasoning
• 1 large egg, lightly beaten
• Olive oil cooking spray

Preparation:

1. Position a rack in the upper third of the oven and preheat to 220°C. Line a rimmed baking sheet with parchment paper.
2. In a large bowl, combine the ground chicken, breadcrumbs, milk, Parmesan, parsley, ricotta, Italian seasoning, 1 1/4 teaspoons salt, and a few grinds of black pepper until smooth.
3. Roll the mixture into 16 meatballs (about 3 tablespoons per each). Transfer to the prepared baking sheet and lightly spray with cooking spray. Bake until the meatballs are golden brown and cooked through (internal temperature should reach 165°F/74°C), 22–25 minutes.
   
   

   Note

   
   To freeze cooked meatballs for later, let them cool to room temperature, then arrange them in a single layer on a baking sheet or large plate and freeze for at least 30 minutes. Transfer the frozen meatballs to a zip-lock freezer bag or container and freeze for up to 6 months. Reheat the frozen meatballs in the microwave or in a frying pan with a little tomato sauce.