..:CHICKEN MEATBALLS:..

- 1 cup of Panko Bread Crumbs
- 1/2 cup of grated Parmesan (Romano is a good substitute if you don't have this cheese)
- 1/4 cup chopped fresh Italian parsley
- 1/4 cup whole milk (any type of milk will work)
1 tablespoon tomato paste
3/4 teaspoon kosher salt
- Freshly ground black pepper (I eyeball it)
- 2 large eggs
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 pound of ground chicken meat
- 3 chicken sausages, casings removed
- Extra-virgin olive Oil

- Preheat the oven to 400 degrees F.

- In a large bowl, combine the panko, romano, parsley, milk, tomato paste, salt, pepper, eggs, garlic powder and onion powder. After mixing with a rubber spoon the mixture will be a uniform color.

- Add the ground chicken and sausages to the mixture. Unsure how to get the sausage meet out of the casing? Squeeze them!

- Using your hands, mix all the ingredients together until thoroughly combined.

- Using a small cookie scoop, form the meat mixture into balls and place them on a prepared pan. You can also use your hands to do this, but wet them down so the mixture doesn't stick on you.

- Lightly drizzle the meatballs with olive oil. 'Lightly' drizzling is something I'm terrible at, so what I do is pour a small amount of olive oil in a bowl and use a silicon brush to spread the olive oil on the meatballs. I wipe the brush once or twice on the brim of the bowl before coating the meatballs -- this helps to keep the coating 'light'. Too much olive oil will create smoke.

- Pop them into the oven and cook for 15 minutes -- adjust as needed. Then let them cool off and enjoy!