Sheet Pan Meatballs

Ingredients:

1 pound ground meat (chicken, turkey, beef, bison)

1 egg

1/2cup panko breadcrumbs

2 Tbsp olive oil

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

Black pepper to taste

Option to add other herbs/spices: Italian seasoning, cayenne, paprika, etc.

Instructions:

1. Prep: Preheat the oven 400 degrees. Line a baking sheet with foil or parchment paper. Spray with cooking spray.

2. Mix: Mix all the ingredients together in a mixing bowl.

3. Roll: Roll the mixture into about 30 small or 15 larger balls and place them on the baking sheet.

4. Bake: Bake for 25-30 minutes. Cut one in half to check for doneness or use a meat thermometer to ensure the internal temperature has reached 160-165 degrees Fahrenheit.

5. Enjoy!

Food safety: Store leftover meatballs in the fridge within 2 hours and consume within 3 to 4 days. Otherwise, freeze for to 2 to 3 months. When reheating, ensure the meatball is heated to 165 or steaming.

Recipe modified from original by Pinch of Yum: https://pinchofyum.com/best-anytime-baked-chicken-meatballs