Serve these little meatballs as-is or place them on a bed of warm marinara sauce and serve with pasta, rice or polenta. You can replace the ground chicken with ground turkey, beef or pork and the goat cheese with another cheese like feta.
3/4 cup dried breadcrumbs
2 garlic cloves, minced
1/2 teaspoon sea salt
1 teaspoon dried oregano
1 large egg
1/4 cup milk
1/4 cup roasted peppers, chopped
1 1/4 pounds ground chicken
2 ounces goat cheese
1 tablespoon olive oil
Heat oven to 350 degrees F. Line a baking sheet with parchment paper or aluminum foil.
In a large bowl, stir the breadcrumbs, garlic, oregano, salt, egg, milk and roasted sweet peppers. Add chicken and lightly mix. Try not to over mix the chicken, over mixing will result in a tougher meatball, so use your fingers or even a fork.
Form 14 to 16 evenly sized meatballs and place onto the prepared baking sheet. Break the goat cheese apart and press one or two small pieces of goat cheese into the top of each meatball. To help with browning, lightly drizzle the meatballs with olive oil then bake until cooked through, about 20 minutes.