Make-Ahead Chicken Meatballs

To say that these are my favorite meatballs of all-time is a grave understatement. I make this meal at least once a week and have been for a few years now. I like these chicken meatballs because they’re on the healthier side (I don’t use the classic milk and breadcrumb combo). I make these on nights when I’m tired of cooking but want something warm and comforting and on the lighter side. Typically I'll use ground dark meat chicken because it has wonderful flavor which I actually prefer to ground turkey.

I usually make these and pair them with a side salad for a quick dinner on a weeknight. Another great thing about them is that you can double this recipe and freeze the other half. I love nothing more than dinner only taking 10 minutes to defrost in the fridge.

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She's a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.