Yield: 3-4
SMF Kitchen
@smfchicken
00:10
Prep
00:30
Cook
00:40
Total Time
Ingredients & Directions
Directions
Meatballs
1 lb
Springer Mountain Farms Ground Chicken (99% Fat Free Plus or 92% Fat Free Pure)
1
Egg
1/2 cup
Grated parmesan cheese
1/2 cup
Seasoned bread crumbs
2 cloves
Garlic, minced
2 teaspoons
Fresh or dried oregano (or Italian seasonings)
1 teaspoon
Onion powder
1 tablespoon
olive oil (adds moisture & flavor but can be omitted for dietary restrictions)
Meatballs
- Preheat oven to 350°F and line a baking sheet with aluminum foil and spray with cooking spray (olive oil spray preferred).
- Mix all ingredients together by hand in a medium bowl until fully incorporated.
- Form mixture into 1 1/2 to 2 meatballs, trying to keep size uniform for even cooking, and place on the foil lined baking sheet about 1 or more apart.
- Cook for about 20-25 minutes until internal temperature of each meatball reaches 165°F with an instant read thermometer; turning halfway through cooking time will result in browning on numerous sides of meatball.
- Note: Meatballs may also be cooked on your stove top in a large non-stick skillet with about 2 tablespoons of olive oil for about 8-10 minutes each, turning occasionally to brown on all sides.
Sliders
Italian chicken meatballs
Sliced provolone/mozzarella cheese
Fresh basil, sliced in strips
Marinara sauce (your favorite store bought or make your own)
Italian/French bread rolls
Parmesan cheese
Sliders
- Keep oven on after cooking meatballs to heat sliders.
- Slice rolls on long side almost all the way through and make a boat with aluminum foil to place roll in for slider assembly.
- Line each roll with 2 slices of provolone/mozzarella cheese.
- Place 3-4 chicken meatballs on top of cheese slices.
- Spoon warm marinara sauce over meatballs and place foil boat in oven for about 3-5 minutes to toast roll, melt cheese and heat sauce.
- Remove from oven and sprinkle with grated parmesan and basil strips.
- Serve and enjoy!
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Italian Chicken Meatball Sliders
SMF Kitchen
@smfchicken
Yield: 3-4
00:10
Prep
00:30
Cook
00:40 Total Time
Ingredients
Directions
Meatballs
1 lb
Springer Mountain Farms Ground Chicken (99% Fat Free Plus or 92% Fat Free Pure)
1
Egg
1/2 cup
Grated parmesan cheese
1/2 cup
Seasoned bread crumbs
2 cloves
Garlic, minced
2 teaspoons
Fresh or dried oregano (or Italian seasonings)
1 teaspoon
Onion powder
1 tablespoon
olive oil (adds moisture & flavor but can be omitted for dietary restrictions)
Meatballs
- Preheat oven to 350°F and line a baking sheet with aluminum foil and spray with cooking spray (olive oil spray preferred).
- Mix all ingredients together by hand in a medium bowl until fully incorporated.
- Form mixture into 1 1/2 to 2 meatballs, trying to keep size uniform for even cooking, and place on the foil lined baking sheet about 1 or more apart.
- Cook for about 20-25 minutes until internal temperature of each meatball reaches 165°F with an instant read thermometer; turning halfway through cooking time will result in browning on numerous sides of meatball.
- Note: Meatballs may also be cooked on your stove top in a large non-stick skillet with about 2 tablespoons of olive oil for about 8-10 minutes each, turning occasionally to brown on all sides.
Sliders
Italian chicken meatballs
Sliced provolone/mozzarella cheese
Fresh basil, sliced in strips
Marinara sauce (your favorite store bought or make your own)
Italian/French bread rolls
Parmesan cheese
Sliders
- Keep oven on after cooking meatballs to heat sliders.
- Slice rolls on long side almost all the way through and make a boat with aluminum foil to place roll in for slider assembly.
- Line each roll with 2 slices of provolone/mozzarella cheese.
- Place 3-4 chicken meatballs on top of cheese slices.
- Spoon warm marinara sauce over meatballs and place foil boat in oven for about 3-5 minutes to toast roll, melt cheese and heat sauce.
- Remove from oven and sprinkle with grated parmesan and basil strips.
- Serve and enjoy!
