1-Getting started with these baked Italian herb chicken meatballs is as easy as mixing a few fresh ingredients and popping them in the oven. First, gather everything and preheat your oven to 425°F (220°C), which helps achieve that golden bake in just 20 minutes. This high heat ensures the meatballs reach an internal temperature of 165°F (74°C) for safety and juiciness.

2-Next, in a large bowl, combine 2 pounds of 92% lean ground chicken with 2 eggs, 1/2 cup of Italian-style or panko breadcrumbs, a splash of milk, 1/2 cup chopped fresh Italian parsley, 1/2 cup grated Parmesan cheese, 1 cup shredded mozzarella cheese, 5 to 6 minced garlic cloves, 1 teaspoon each of dried oregano and dried basil, 1 teaspoon sea salt, 1/4 teaspoon red pepper flakes, and black pepper to taste. Mix gently to avoid overworking the meat, which keeps the meatballs tender and flavorful. This step is crucial for incorporating all the seasonings evenly.

3-Shape your mixture into golf ball-sized meatballs, aiming for 24 to 32 pieces, and place them on a lined baking sheet for even cooking. Bake for 20 minutes or until they hit 165°F (74°C), using a meat thermometer for accuracy to prevent dryness. Once done, let them rest for a few minutes before serving with favorites like pasta or in sandwiches, totaling just 35 minutes from start to finish.