Ingredients

• 1 lb ground chicken
• 1/4 cup breadcrumbs
• 1 large egg
• 1/4 cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 2 tsp anchovy paste
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 2 garlic cloves, grated
• 1/2 lemon, zest and juice
• Salt and freshly ground black pepper

Preparation

Preheat the oven to 375ºF. Line a baking sheet with parchment paper. Set it aside.
In a large bowl, combine the ground turkey, breadcrumbs, egg, Parmesan cheese, parsley, anchovy paste, and Dijon mustard. Stir in the Worcestershire sauce, garlic, lemon zest, and lemon juice. Season with salt and pepper to taste.
Using hands or a cookie scoop, shape the meatballs and arrange them on the baking sheet. Bake until they are golden and reach an internal temperature of 165ºF, about 20 to 25 minutes.
Serve immediately or store in the refrigerator for up to 3 days.