Juicy Baked Chicken Meatballs

Preheat your oven to 400°F.
If you haven't already, slice your shallot into thin rounds and cover with a tablespoon of olive oil. Roast the shallot on a sheet pan in a 400℉ oven for about 10 minutes, until softened.
Remove the shallot pieces from the oven, and mince into small pieces.
Start the meatballs by prepping a large baking tray with parchment paper.
In a large bowl, add all of the meatball ingredients.
Using a silicone spatula, or a gloved hand, mix well until everything is well combined.
Using a 1.5 tablespoon cookie scoop (also called a mini scoop), scoop out portions of the mixture onto the parchment-lined tray.
This recipe yields about 28 meatballs.
If you prefer a smoother meatball, you can use gloved hands to gently roll each portion into perfectly shaped balls.
You can also have someone spray non-stick spray on your hands!
Spray the balls with cooking spray, then bake for 12 minutes. After that, turn your oven to a low broil and bake for another 2 to 3 minutes.
Meatballs should have a golden brown crust. Remove from oven, and let them cool slightly while you make the herb butter.
Stir together melted butter and the Italian seasoning, then brush on top of the hot meatballs.
Serve over your choice of sides - I've paired this recipe with Creamy Mashed Potatoes or Sheet Pan Roasted Asparagus!