Homemade Basil & Parmesan Chicken Meatballs

Ingredients:

• 1 lb ground chicken (preferably organic or antibiotic-free)

• ¼ cup grated Parmesan cheese

• 2 tbsp grated Pecorino Romano cheese

• ¼ cup finely chopped fresh basil (or 1 tsp dried basil)

• ½ tsp kosher salt

• ½ tsp garlic powder (or 1 small garlic clove, minced)

• ½ tsp dried Italian spices (or a mix of oregano, thyme, and black pepper)

• ½ tsp lemon zest (or ¼ tsp lemon powder if available)

• ½ tsp apple cider vinegar (for slight acidity)

• ¼ tsp rosemary extract or finely minced fresh rosemary

• 1 egg (to help bind)

• ¼ cup breadcrumbs (optional for texture)

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large bowl, mix all ingredients until well combined. Avoid overmixing to keep the meatballs tender.

3. Roll the mixture into 1-inch meatballs and place them on the baking sheet.

4. Bake for 18-20 minutes, or until the meatballs reach an internal temperature of 165°F (74°C).

   You can freeze these meatballs in an airtight container for up to 3 months. They will stay fresh in the fridge for 5 days.