Ingredients:
- ½ tsp (3g) Pepper.
- ½ tsp (3g) Salt.
- ½ tsp (3g) Onion Powder.
- ½ tsp (3g) Garlic Powder.
- ½ tsp (3g) Corn Starch.
- ½ tsp (3g) Baking Powder.
- ½ cup (25g) Grated Parmesan.
- 1 Tbs (10g) Nutritional Yeast (optional).
- ½ cup (60g) Panko.
- 1 (60g) Egg.
- 3 Tbs (40g) Olive Oil.
- 1 Lb (500g) Ground Chicken.
Thoroughly mix:
- All dry ingredients.
- Egg.
- Meat.
Bake (for immediate use):
- Roll 20g of mixture into a ball.
- Repeat about 30 times.
- Bake (forced convection if available) on a rack at 400°F for 20–25 minutes.
Bake (for later use). As above, but:
- Freeze the raw meatballs on the rack for an hour or two.
- Bake frozen meatballs for 15 minutes.
- Package semi-cooked meatballs into freezer bags and freeze.
- For use, cook frozen for 10–20 minutes.
Serve:
Use in spaghetti, or on sub sandwiches, or on extra-broad egg noodles with Pineapple Sauce.
Notes:
Don't overcook, or the insides will be somewhat dry. If they stop sweating, they're cooked too much.