I love a good meatball. I think they are a great thing to throw on top of a salad, into a veggie bowl or with my favorite protein pasta. This recipe is especially good and the meatballs really do go with just about anything!
The sriracha adds a little kick, but mostly just makes them super moist and delicious. The garlic makes them taste like heaven, like it does with everything…obviously. And the combo is like a marriage made in food heaven.
I like to make a batch of these and keep them in the fridge for easy lunches or for when I need a little protein snack but don’t want to commit to something that takes real time and effort you know? They are easy, and I love something easy. They are also super healthy and light! These little balls have everything working for them.
I make these at least once a week and seriously couldn’t imagine life without them now…am I getting a little weird with it? Maybe…but whatever. Once you try them, you’ll KNOW.
Sriracha Garlic Chicken Meatballs
1 lb ground chicken
1/4 cup panko breadcrumbs
1/4 cup grated parmesan cheese
1 1/2 tablespoons sriracha
1 tablespoon olive oil
2 teaspoons garlic powder
1/4 teaspoon salt
1/2 teaspoon black pepper
Heat oven to 400 degrees F and line a baking sheet with tin foil. Spray the tin foil lined baking sheet with cooking spray. In a mixing bowl, combine all the ingredients together. I use my hands because I think it’s easier! Roll the meat mixture into gold ball sized balls and placed them all on the baking dish. Bake for about 18 minutes. Voila!
*If you want to make them dairy free, leave out the parmesan, add a little more breadcrumb (make it about 1/3 cup) and a splash (2 tablespoons) of unsweetened, unflavored almond milk.