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  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 4 cloves garlic, chopped
  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup flat-leaf parsley, chopped
  • 2 pounds ground chicken
  • 2 eggs, lightly beaten
  • 1 cup grated Parmigiano-Reggiano cheese
  • Salt and pepper
  • EVOO – Extra Virgin Olive Oil, for drizzling


Serves: About 24 Meatballs


Preheat oven to 400°F. Line a baking sheet with parchment paper.

Heat olive oil in a skillet over medium heat and add butter. When butter starts to foam, add garlic and swirl; add breadcrumbs, combine with the garlic then toast to golden. Let cool. Add parsley to breadcrumbs.

Place ground chicken in a mixing bowl and add cooled, garlicky breadcrumbs, eggs, cheese, a fat drizzle of olive oil, salt and pepper. Use a scoop to roll 20-24 balls.

Place balls on parchment-lined baking sheet and roast to golden and cooked through, 20-22 minutes. Serve with marinara sauce alongside.