Ingredients
Main Ingredients
- 1 small Granny Smith apple, peeled and grated (about 1 cup)
- 1 small bulb fennel, cored then grated or finely chopped (about 1 heaping cup)
- ¼ cup diced yellow onion
- 2 tablespoons finely chopped fresh parsley
- 2 teaspoons grated fresh ginger
- 1 pound ground chicken
- 1 egg, beaten
- ½ cup Panko breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the Oven: Preheat your oven to 400°F (204°C). Lightly grease a baking sheet with oil or line it with parchment paper to prevent sticking.
- Prepare Ingredients: Using a medium or coarse hand or box grater, grate the peeled apple and cored fennel bulb. If you have a julienne grater, use that for finer texture. If no grater is available, finely chop both ingredients. Grate or finely dice the fresh ginger for aromatic flavor.
- Make the Meatball Mixture: In a large mixing bowl, combine the grated apple, fennel, diced onion, chopped parsley, and grated ginger. Add the ground chicken, beaten egg, Panko breadcrumbs, salt, and pepper. Mix thoroughly with your hands until all ingredients are well combined.
- Form the Meatballs: With slightly wet hands to prevent sticking, scoop out about a heaping tablespoon of the mixture and roll it into a 2-inch diameter ball. Continue this process until you have formed 18 to 20 meatballs. Place them evenly spaced on the prepared baking sheet. For appetizers, roll smaller meatballs as desired.
- Bake: Place the baking sheet in the preheated oven and bake the meatballs for 17 to 20 minutes, or until cooked through and a meat thermometer inserted into the center reads 165°F (74°C).
- Serve and Enjoy: Serve these flavorful meatballs warm. They pair wonderfully over your favorite pasta, with dipping sauces, or as a party appetizer.
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Notes
- Use slightly wet hands when rolling meatballs to prevent sticking.
- Adjust meatball size according to serving needs – smaller for appetizers, larger for main dishes.
- Ensure meatballs reach an internal temperature of 165°F (74°C) for food safety.
- Substitute Panko breadcrumbs with gluten-free breadcrumbs if necessary for dietary preferences.
- This recipe can be doubled or halved depending on the number of servings required.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
