It’s been awhile since I’ve posted a recipe and I’ll be honest…its because I usually eat the same boring foods most of the time. It’s easy and quick and when you’re tracking macros you know thats where the magic happens. Lucky for me (and you!), so is this recipe.
I doubled the original recipe because I wanted to have leftovers. One thing I’ve learned over the years is that if I’m going to spend the time making one meal, I may as well make it big enough to get two meals out of it…ya know, that quick and easy approach ;-)
For the below recipe, I’ll give you the ingredients for 1 batch incase you don’t want the extras but if you do, just double everything.
1/4 cup of Panko bread crumbs.
1 oz of shredded parmesan cheese.
1 tsp of chili powder
1 tsp of garlic powder (or granulated garlic)
1 tsp ground ginger
1/2 tsp kosher salt
1 lb package of ground chicken (I used Isernio’s brand)
28g of sweet chili sauce
Mix with your hands. Weigh out 4 oz meatballs and line them across a parchment paper lined baking pan. Bake at 375 for 20-25 minutes or until the internal temp reaches 165 (Honestly, I originally set my timer for 15 minutes and then didn’t reset it when I left them in the oven so I think it was about 25 minutes total, just keep an eye on them!)
When I doubled the recipe, I was able to get ten 4 oz meatballs and one smaller 2oz meatball.
The macros below are for a 4 oz meatball:
I also didn’t log any of the seasonings (the macros are so minimal and we’re going for easy here).
These are a great high protein option for dinner that I hope you enjoy as much as I did!