Ingredients:

  • 1 lb ground chicken (90/10 blend)
  • 3 cloves fresh garlic, minced
  • 1/4 cup fresh parsley, finely chopped
  • 1/3 cup Parmesan cheese, freshly grated
  • 1/2 cup Panko breadcrumbs
  • 3 tablespoons whole milk
  • 1 large egg
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly cracked
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon onion powder

Instructions:

  1. Hydrate the panade. Combine 1/2 cup Panko with 3 tablespoons whole milk in a small bowl. Let it sit for 5 minutes until it forms a thick paste.
  2. Prep the aromatics. Mince the 3 garlic cloves and finely chop the 1/4 cup parsley.
  3. Whisk the binder. In a large mixing bowl, lightly beat the 1 large egg with the 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon oregano, and 1/2 teaspoon onion powder.
  4. Combine the base. Add the 1 lb ground chicken, the hydrated Panko paste, the grated 1/3 cup Parmesan, and the fresh herbs to the egg mixture.
  5. Fold gently. Use your hands or a fork to mix just until combined. Stop as soon as you see no more streaks of plain chicken.
  6. Chill the mixture. Place the bowl in the fridge for 15 minutes. This firms up the fat and makes rolling much easier.
  7. Portion the balls. Use a scoop to create 1.5 inch rounds.
  8. Smooth the surface. Roll each portion between lightly oiled palms until smooth.
  9. Bake the batch. Place on the prepared tray and bake at 400°F for 20 minutes until the tops are golden and the internal temperature hits 165°F.
  10. Rest before serving. Let them sit on the pan for 5 minutes. This allows the juices to redistribute so they don't leak out when bitten.