I like to make these and leave them in the fridge as a healthy protein snack.

Ingredients:

• 3 slices bacon chopped and partially sautéed
• 1/4 cup milk
• 1/4 cup panko breadcrumbs (or GF panko breadcrumbs)
• 1 egg beaten
• 1/2 tablespoon lemon zest
• 1/2 tablespoon Mediterranean seasoning 1/4 cup parsley chopped
• 1/2 cup feta
• 2 tablespoon capers chopped
• 1/4 cup olives chopped
• salt and pepper
• 1 1/4lb ground chicken thighs

Directions:

• 1. Sauté bacon until partially cooked about 5 minutes on med heat. Don’t heat bacon on high heat it will just brown to quickly on the edges and not cook all the way through. Remove and set aside to cool
• 2. In a smal lbowl soak the panko bread crumbs in the milk, the milk should absorb into the panko about 15 minutes. If using GF breadcrumbs do not soak for more than 5 minutes.
• 3. In a large bowl beat the egg and add all ingredients together except the chicken, mix throughly. Do not add the chicken at this point because you never want to over work ground meats, this makes the meat dense.
• 4. Add chicken and lightly toss with our hands to incorporate the mixture
• 5. Using a small ice cream scooper make meatballs. Not a regular size scoop this will make giant meatballs. If you don’t have a small one then roll balls into the size of a golf ball...maybe a tiny bit smaller.
• 6. Place onto a lightly oiled baking sheet and bake on 400 for 20 minutes

YUMMY!!