Provided by Coach Meredith
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
1 lb Ground Chicken
1 Large Egg
2 Cloves Garlic, minced
2 t Fresh Oregano, minced (or 1 teaspoon dried) OR Rosemary, Sage, or Thyme
1 t Sea Salt
½ t Black Pepper
2 T Extra Virgin Olive Oil or Coconut Oil
PREHEAT the oven to 350 F. Line a baking sheet with parchment paper.
MIX the chicken, egg, onion, garlic, oregano, salt, and pepper in a large bowl. Roll into golf ball sized meatballs (approximately 15-20 balls).
MELT the oil in a large skillet over medium-high heat. When the oil is hot, add the meatballs. Cook for about 30 seconds per side, turning to prevent burning, until browned all over, about 5 minutes. (Reduce the heat and add more oil if the pan begins to smoke).
TRANSFER the meatballs to baking sheet and place in the oven to finish cooking, 8-10 minutes. (Internal temperature should reach 160 F). Let the meatballs rest for 5 minutes, then serve.