Pesto Super Chicken Meatball
Author: 
Recipe type: Appetizer
Serves: 20
 
Ingredients
  • 2 pounds ground chicken
  • 2 Eggs
  • ¾ cups Panko breadcrumbs
  • ½ cup chopped fresh parsley
  • ½ cup chopped fresh basil
  • ½ cup ricotta cheese
  • 3 tablespoons granulated Parmigiano
  • ½ tablespoon salt
  • ½ tablespoon dry oregano
  • ½ tablespoon dry basil
  • ½ tablespoon black pepper
  • 1 teaspoon garlic powder
Instructions
  1. Pre-heat the deck oven to 450 F and set timer to 12 minutes.
  2. Using a large bowl, combine all ingredients and mix with gloved hands to incorporate all.
  3. Pinch two small pieces from each end of the mixed meat pile and place on some foil flat in the shape of a quarter. Bake in the oven until done. Taste test for flavoring and adjust seasoning as needed.
  4. Once the meatballs taste great, collect a half sheet pan and line the bottom with parchment.
  5. Using the two-inch ice cream scoop, collect the chicken mix up to the rim. Place the mix on a scale. This should be at, or close to, two ounces.
  6. After the check, scoop and roll each meatball and place on the parchment shoulder to shoulder.
  7. Place the meatballs into the oven and bake for 12-15 minutes until the internal temperature of each meatball reaches 160 F. Reserve until assembly.
Recipe by Pizza Today at https://staging-pizzatoday.kinsta.cloud/recipes/salads-sandwiches-soups/pesto-super-chicken-meatball-submarine