I am so making these again and again and again! What I love most is since you have the creamy avocado in the center, you don’t even need sauce for these. But hey, sauce it up if you like. (My homemade marinara sauce is in to How-To section.)
First preheat your oven to 400.
Roast some garlic by peeling a few cloves, tear off some foil and place the cloves in the middle of it. Squirt just a tsp of olive oil and sprinkle a bit of s&p, then wrap the foil into a loose ball and roast for about 10 minutes (at 400). Then mince the roasted garlic. And dice an onion. You can saute the onion if you like, I did not. I usually do but was looking for something to give a crunch this time. In the future I will pack these meatballs with raw veggies. I suggest spinach; it mixes well with meat and keeps it super moist. Plus spinach provides TONS of vitamins your body needs and is a great source of fiber. Sometimes you need to hide your fiber in good food like this.
If you have favorite spices, use them. I used onion powder, Montreal Steak seasoning, crushed red pepper, and cumin. Measurements are below.
Combine these seasonings with Panko, one egg, garlic, onion, and one lb of ground chicken (or turkey). Mix well. I actually suggest using a bit more than 1 lb of meat as my meatballs were super sticky and were difficult to mold.
Take a glob of the meat mixture in one hand, and put a piece or two of avocado in the middle, and wrap the meat mixture around it.
Bake for about 35 minutes, or until the internal temperature reaches 165.
1 lb ground chicken
1/4 C Panko
3 cloves of garlic
1 tsp onion powder
1 tsp Montreal Steak seasoning
1/2 tsp crushed red pepper
1/2 tsp cumin