Lions’ Plate: Italian-Style Chicken Meatballs

By Shannon Deady
Columnist

As a manager at the Fitness Center, I couldn’t help but notice that attendance at the gym has nearly doubled since the end of last semester. I have no doubt that students hitting the gym in the new year are also looking for some healthy recipes, so I am here to share one of my all-time favorites.

Growing up in an Italian-American family, meatballs were part of every dinner, so when I became interested in health and fitness, this was one of the first dishes I was eager to modify. I have tried turkey meat as a substitute for traditional beef meatballs but have found that chicken comes out tastier and is cheaper than ground turkey at most grocery stores. A one-pound package of ground chicken is as cheap as $2.39 at the Shop-Rite on Olden Avenue. One package makes enough meatballs for a week of lunch or dinner meal prep, which is perfect for a busy student trying to stay healthy.

Spaghetti and meatballs are the perfect dish for a winter night (Instagram).

Makes: 10 meatballs

Ingredients:

-1 package ground chicken meat

-2 whole eggs

-½ cup Italian breadcrumbs

-2 tbsp grated parmesan cheese

-1 tsp garlic salt salt

-1 tsp Italian seasoning

-½ tsp parsley flakes

Directions:

  1. Preheat oven to 350 degrees.
  2. Combine all ingredients in large mixing bowl and stir until spices are evenly distributed in ground meat.
  3. Use spoon or ice cream scooper to form mixture into 10 medium-sized meatballs.
  4. Lightly grease two baking sheets with olive or avocado oil and bake 30 minutes.
  5. Let cool and enjoy!

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