Crispy Buffalo Chicken Croissant Sandwich

If you’ve ever craved the fiery crunch of buffalo chicken with the indulgent softness of a buttery croissant, this Crispy Buffalo Chicken Croissant Sandwich is your new obsession. Juicy chicken thighs marinated in seasoned buttermilk, fried to golden perfection, then tossed in a rich garlic-infused buffalo sauce and layered into a flaky croissant with parmesan ranch-dressed romaine. This is more than just a sandwich. It’s a full-on flavor experience.

Why You’re Going to Love This Recipe

• Bold Buffalo Flavor
  Spicy, tangy, and perfectly balanced with hints of garlic and dark brown sugar
• Incredible Texture
  Buttery croissant, crisp lettuce, juicy fried chicken. Every bite is a perfect contrast
• From-Scratch Sauces
  Homemade buttermilk ranch and buffalo sauce take this over the top
• Restaurant Quality at Home
  Feels like takeout, but tastes way better
• Perfect for Game Day or Anytime
  Serve it up during parties, weekend dinners, or whenever you need a serious flavor fix

Ingredients You’ll Need

For the Chicken Marinade
Buttermilk, garlic, mustard, paprika, salt, pepper, and boneless chicken thighs

For the Crispy Breading
Flour, onion powder, garlic powder, thyme, paprika, salt, and pepper

For the Garlic Infused Buffalo Sauce
Buffalo hot sauce, butter, garlic, and dark brown sugar

For the Buttermilk Ranch
Mayonnaise, sour cream, buttermilk, chives, lemon juice, parsley, and seasonings

Sandwich Assembly
Croissants, chopped romaine lettuce, shaved Parmesan cheese, and canola oil for frying

How to Make It (WATCH HERE)

Marinate the Chicken
Start by mixing your marinade. Combine buttermilk, garlic, mustard, spices, and chicken thighs. Let it soak for at least 20 minutes to tenderize and flavor the meat

Make the Ranch
Blend together mayo, sour cream, buttermilk, herbs, and seasonings until creamy and smooth. This ranch doubles as a dressing and sandwich spread

Prepare the Buffalo Sauce
Simmer butter, garlic, buffalo sauce, and brown sugar until rich and glossy. This garlicky, buttery hot sauce is the real star

Bread and Fry the Chicken
Dredge marinated chicken in seasoned flour and fry until golden brown and crisp, about 6 to 8 minutes per piece or until 165°F internally

Assemble the Sandwich
Toast your croissants. Toss romaine with ranch and Parmesan. Spread ranch on the croissant bottoms, add buffalo chicken, salad, and more cheese. Cap with the croissant tops and devour immediately

Storage Tips

Chicken
Store extra fried chicken in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven or air fryer to re-crisp

Ranch and Buffalo Sauce
Keep sealed in the fridge for up to 5 days

Croissants
Best enjoyed fresh, but can be stored in a sealed bag for 1 to 2 days

Pro Tips for Maximum Flavor

• Use boneless, skinless chicken thighs for juicy, tender results every time
• Don’t skip the croissant toast. It adds a golden buttery layer that takes this sandwich to the next level
• Add extra buffalo sauce for a bolder kick, or drizzle on some honey if you like a sweet-heat combo
• Make the ranch and buffalo sauce a day ahead to save time and deepen the flavor

Hungry Yet?

Whether you’re hosting, indulging, or just craving something unforgettable, this Crispy Buffalo Chicken Croissant Sandwich delivers everything: crunch, heat, creaminess, and pure satisfaction. Just like that.

RECIPE

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Crispy Buffalo Chicken Croissant Sandwich

There’s something irresistible about the way buttery croissants give in at the first bite, especially when they’re stuffed with crispy, spicy buffalo chicken and dressed in a cool, creamy parmesan ranch. This Crispy Buffalo Chicken Croissant Sandwich takes everything you love about game-day flavors and wraps it in flaky, golden layers of indulgence. Whether you’re feeding a hungry crowd or craving something bold for dinner, this sandwich is built to impress, with crunch, heat, and comfort in every bite. Ready to turn heads (and light up your taste buds)? Let’s get into it.

Course brunch, dinner, lunch

Cuisine American

Keyword buffalo chicken, buffalo sauce, croissants, sandwich

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Author kingcooks

Ingredients

• 4 croissants toasted
• 3 cups romaine lettuce chopped
• 1/2 Parmesan cheese shaved
• Canola oil for frying

Chicken Marinade

• 4-5 chicken thighs boneless skinless
• 2 cups buttermilk cold
• 1 tbsp garlic minced or paste
• 1 tsp onion powder
• 1 tsp yellow mustard
• 1 tsp paprika
• 1 tsp salt
• 1 tsp black pepper

Crispy Breading

• 2 cups flour
• 1 tsp thyme ground
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp salt
• 1 tsp paprika

Homestyle Buttermilk Ranch

• 1/2 cup mayo
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 2 tsp chives dried or fresh
• 1 tsp lemon juice
• 1 tsp parsley dried or fresh
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp sugar

Garlic Infused Buffalo Sauce

• 1-1 /12 cups buffalo hot sauce
• 2 tbsp butter unsalted
• 1 tbsp garlic minced or paste
• 1 tsp dark brown sugar

Instructions

Chicken Marinade

• In a large bowl, add all ingredients listed under “Chicken Marinade” and mix until fully combined.
• Once each piece of chicken is coated, set aside to marinate for at least 20 minutes.

Homestyle Buttermilk Ranch

• In a blender (or a tall container if using an immersion blender) or food processor, add all ingredients listed under “Homestyle Buttermilk Ranch” and blend until smooth.
• Season with salt to taste. Once fully incorporated, set aside.

Crispy Breading

• In a large bowl, add all ingredients listed under “Crispy Breading” and whisk until everything is combined. Set aside.
• Garlic Infused Buffalo Sauce
• To a pan over low heat, add all ingredients listed under “Garlic Infused Buffalo Sauce.” Once everything is fully incorporated, remove from heat and set aside.

Assemble

• Heat a large pot of canola oil to 350°F.
• Once the oil is hot, dredge the marinated chicken thighs in the crispy breading. Shake off any excess and slowly add the chicken pieces to the hot oil and fry until golden brown, about 6-8 minutes or until the internal temperature reaches 165F.
• Toss the crispy chicken thighs in the garlic infused buffalo sauce and transfer to a wire rack.
• In a large bowl, combine the chopped romaine lettuce, homestyle buttermilk ranch dressing and shaved Parmesan cheese. Mix until well combined, then set aside.
• Spread a generous layer of homestyle buttermilk ranch dressing on the toasted bottom halves of the croissants.
• Place a crispy chicken thigh on each, followed by a generous portion of the dressed salad, more Parmesan cheese, and extra dressing.
• Finish with the toasted croissant tops.
• Serve immediately and enjoy!

Crispy Honey Chicken Wonton Tacos

These crispy honey chicken wonton tacos are what happens when takeout-inspired comfort meets taco night magic. Perfectly crunchy wonton shells are fried to a golden crisp, then filled with air-fried honey chicken tossed in a sticky sweet glaze. A bright, refreshing cilantro cabbage slaw adds the perfect bite of crunch and tang, and a drizzle of Kewpie mayo ties it all together. It’s bold, it’s vibrant, and it’s dangerously easy to devour.

Why You’re Going to Love This Recipe

• Combines crispy texture with bold, sweet and savory flavor
• Uses store-bought crispy honey chicken for ease and speed
• Perfect for parties, small bites, or a fun dinner night
• Customizable with your favorite toppings
• The fried wonton shells are light, crunchy and addictively good

Ingredients
Canola oil for frying
Wonton wrappers
InnovAsian crispy honey chicken

Cilantro Cabbage Slaw
Purple cabbage
Green onion
Cilantro
Vinegar
Sesame oil
Sesame seeds
Sugar
Salt
Black pepper

Garnish
Kewpie mayo
Cilantro

How to Make the Slaw

In a large bowl, combine the cabbage, green onion, cilantro, vinegar, sesame oil, sesame seeds, sugar, salt and pepper. Mix everything thoroughly until the slaw is well coated and vibrant. Set it aside while you prep the rest.

How to Fry Wonton Taco Shells

Heat a pot of oil to 350F. Gently add one wonton wrapper at a time into the oil. As soon as it begins to cook, grab one end with tongs and fold it over, holding it in place to form a taco shell. After holding for a few seconds, flip to fry both sides until golden and crispy. Transfer to a cooling rack and repeat until all shells are done.

Cook the Crispy Honey Chicken
Arrange the frozen chicken in your air fryer tray or basket and cook according to the package instructions. While it cooks, warm the sweet sauce with honey in a microwave-safe bowl using 10 second intervals. Once the chicken is crispy, toss it in the sauce until fully coated.

Assemble the Tacos
Fill each crispy wonton shell with sauced honey chicken. Add a scoop of the cilantro cabbage slaw on top, followed by a drizzle of Kewpie mayo and a sprinkle of chopped cilantro.

How to Store Leftovers
These tacos are best enjoyed fresh, but any leftover slaw can be stored in the fridge in an airtight container for a day or two. If you have extra chicken, keep it separate from the shells to maintain crispiness. Reheat in the air fryer before serving.

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Crispy Honey Chicken Wonton Tacos

These crispy honey chicken wonton tacos are the perfect fusion of bold flavor and satisfying crunch. Air-fried chicken bites coated in a sticky sweet honey glaze are tucked into golden fried wonton shells, then topped with a vibrant cilantro cabbage slaw and a drizzle of creamy Kewpie mayo. They’re fun to make, wildly delicious, and perfect for a crowd or a solo indulgence.

Course Appetizer, dinner, lunch

Cuisine Asian

Keyword chicken, crispy, tacos

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Author kingcooks

Ingredients

• Canola oil for frying
• 6-8 wonton wrappers
• 1 18 oz box InnovAsian Crispy Honey Chicken

Cilantro Cabbage Slaw

• 1 1/2 cup purple cabbage thinly sliced
• 1/4 cup green onion chopped
• 1/4 cup cilantro chopped
• 1 tbsp vinegar
• 1 tsp sesame oil
• 1 tsp sesame seeds
• 1/2 tsp sugar
• 1/2 tsp salt
• 1/2 tsp pepper

Garnish

• Kewpie mayo
• Cilantro chopped

Instructions

Cilantro Cabbage Slaw

• In a large bowl, add all ingredients listed under “Cilantro Cabbage Slaw.” Mix thoroughly and set aside.

Wonton Taco Shells

• Heat a pot of oil to 350F.
• Add a wonton wrapper to the oil. Immediately as it starts to cook, grab one end with tongs and fold over, holding it in place to form a taco shape.
• Hold for 5 to 6 seconds and flip to cook both sides. Cook until the wonton is crispy throughout.
• This should take 30 to 60 seconds. Once cooked, transfer to a cooling rack. Repeat until all wontons are done.

Crispy Honey Chicken

• Arrange the prepared chicken pieces in the air fryer tray or basket and follow the cooking instructions included in the packaging.
• While those cook, grab the sweet sauce with honey packet and empty it into a microwave-safe container. Microwave in 10 second intervals until warm.
• Once the chicken is cooked and crispy, dress with the sweet sauce with honey.

Assemble

• Stuff the crispy wonton tacos with the sauced crispy chicken. Top with additional sauce and the cilantro cabbage slaw. Garnish with kewpie mayo and cilantro. Enjoy!

Nostalgia Never Tasted or Looked So Good!

If you love crispy chicken wraps, this homemade version will hit the spot. Juicy, golden-fried chicken is tucked into a warm tortilla with crisp lettuce, fresh tomatoes, and a rich peppery mayo. Every bite is packed with crunch, flavor, and a little kick. Whether you’re making it for lunch, dinner, or meal prep, this wrap is the perfect balance of comfort and convenience.

Why You’re Going to Love This Recipe

• Crispy, juicy perfection – Buttermilk-marinated chicken is coated in a flavorful breading and fried until golden brown.
• Bold and peppery mayo – A creamy sauce with a kick that complements the crispy chicken.
• Fresh and cheesy – Shredded lettuce and diced tomatoes add the perfect balance of crunch and richness.
• Quick and satisfying – Easy to make with simple ingredients for a homemade take on a fast-food favorite.
• Great for meal prep – Prepare the components ahead of time and assemble fresh when you’re ready to eat.

Ingredients

• Chicken tenders, buttermilk, yellow mustard, garlic, thyme, onion, ginger, celery salt, salt, pepper, and paprika
• Flour and additional seasonings for the crispy breading
• Mayonnaise, Worcestershire sauce, black pepper, celery salt for the peppery mayo
• Large tortillas, lettuce and tomatoes

Instructions (WATCH HERE)

Marinate the Chicken
In a bowl, mix the marinade ingredients until the chicken is well coated. Cover and refrigerate for at least an hour or overnight for deeper flavor.

Make the Peppery Mayo
Combine the mayo, black pepper, Worcestershire sauce, and celery salt in a small bowl. Stir until smooth and set aside.

Prepare the Breading
Whisk the flour and seasonings in a large bowl. Remove the chicken from the marinade and dredge each piece in the seasoned flour, pressing lightly to help it stick.

Fry the Chicken
Heat oil in a deep pot to 350°F. Fry the chicken in batches until golden brown and crispy, ensuring the internal temperature reaches 165°F. Drain on a wire rack to keep it crispy.

Assemble the Wrap
Warm the tortillas and spread a layer of peppery mayo down the center. Add shredded lettuce, diced tomatoes, crispy chicken, more lettuce, tomatoes, and another drizzle of mayo.

Wrap and Serve
Fold the bottom of the tortilla over the filling, tuck in the sides, and roll tightly. Serve immediately with extra sauce for dipping.

Air Fryer Instructions

Marinate the Chicken
Prepare the chicken as directed, letting it marinate for at least an hour or overnight for maximum flavor.

Prepare the Breading
Whisk together the flour and seasonings. Remove the chicken from the marinade, allowing excess to drip off, then dredge in the seasoned flour, pressing lightly to ensure an even coating.

Air Fry the Chicken

• Preheat the air fryer to 375°F.
• Lightly spray the breaded chicken with cooking oil to help it crisp up.
• Arrange the chicken tenders in a single layer in the air fryer basket, ensuring they are not overcrowded.
• Air fry for 10 to 12 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F.
• Let the chicken rest for a couple of minutes before assembling the wrap.

Assemble and Serve
Follow the same steps to assemble the wrap, adding the peppery mayo, lettuce, tomatoes, crispy chicken, and cheese. Wrap tightly and enjoy with extra sauce on the side.

Storage & Reheating

• Store leftover fried chicken in an airtight container in the fridge.
• Reheat in an air fryer or oven at 375°F until crispy and heated through.
• Store the mayo separately in the fridge and assemble fresh for the best texture.

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Crispy Chicken Twister Wrap

Nostalgia never tasted so good! Crispy, golden-fried chicken wrapped in a warm tortilla with fresh lettuce, juicy tomatoes and a bold peppery mayo. This twister wrap is pure comfort, packed with crunch and flavor in every bite. Perfect for a quick lunch, a satisfying dinner, or anytime cravings hit! Nothing beats crispy chicken wrapped up just right.

Course brunch, dinner, lunch

Cuisine American

Keyword chicken tenders, fried chicken, wraps

Prep Time 1 hour hour

Cook Time 9 minutes minutes

Servings 4

Author kingcooks

Ingredients

• Canola oil for frying
• 4 large tortillas
• 2 cups lettuce shredded
• 1 cup tomatoes diced

Chicken Marinade

• 1 1/2 lbs chicken tenders
• 1 cup buttermilk
• 1 tbsp yellow mustard
• 1 tsp garlic paste or powder
• 1/2 tsp ground thyme
• 1/2 tsp onion powder
• 1/2 tsp ground ginger
• 1/2 tsp celery salt
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp paprika

Crispy Breading

• 2 cups flour
• 1 tsp ground thyme
• 1 tsp onion powder
• 1 tsp ground ginger
• 1 tsp pepper
• 1 tsp paprika
• 1/2 tsp celery salt
• 1/2 tsp salt

Peppery Mayo

• 1 cup mayo
• 1 1/2 tsp pepper
• 1/2 tsp Worcestershire sauce
• 1/4 tsp celery salt

Instructions

Chicken Marinade

• In a large bowl, add all ingredients listed under “Chicken Marinade.” Mix thoroughly and set aside to marinate for at least 1 hour or up to 24 hours.

Peppery Mayo

• In a small bowl, add all ingredients listed under “Peppery Mayo” and mix until fully incorporated. Set aside.

Crispy Breading

• In a large bowl, add all ingredients listed under “Crispy Breading” and whisk until everything is combined. Set aside.

Assemble

• Once the chicken tenders are marinated to your liking, heat a large deep pot of canola oil to 350°F.
• Working in batches, dredge the tenders in the crispy breading, pressing lightly to adhere. Shake off any excess and deep fry for 7-8 minutes until golden brown and the internal temperature reaches 165°F.
• To a soft and warm large tortilla, spread a layer of peppery mayo over the center of half the tortilla. Add shredded lettuce, diced tomatoes, crispy tenders, more lettuce, tomatoes, and another drizzle of peppery mayo.
• Fold the bottom half of the tortilla over the filling, then fold in the sides and roll tightly.
• Serve immediately and enjoy with extra sauce on the side.

Notes

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Why You’re Going to Love This Recipe

• Classic Flavor with a Twist: Imagine all the comforting flavors of chicken parmesan rolled into bite-sized meatballs. From the crispy exterior to the melty mozzarella center, each bite feels like a little taste of Italy.
• Perfect for Sharing: Whether you’re serving these at a party or enjoying them as a family dinner, these meatballs are easy to eat and even easier to love. Plus, they’re a hit with both kids and adults alike!
• Make-Ahead Friendly: Prep these ahead of time, refrigerate, and fry when you’re ready. They’ll come out golden and crispy, ready to serve with a side of marinara.
• Versatile Dish: These Chicken Parm Meatballs are amazing on their own, but they can also be served over pasta, in a sub sandwich, or as a delicious appetizer with dipping sauces.

Ingredients

Egg Wash
Egg and a splash of water or milk whisked together until combined.

Breading
Panko breadcrumbs, parmesan cheese, salt, and pepper mixed for a light, crispy coating.

Meatballs
Ground chicken, mozzarella cubes, parmesan cheese, parsley, oregano, basil, salt, pepper, and a touch of paprika mixed into a flavorful base with mozzarella stuffed inside.

Garnish
Extra parmesan cheese and fresh basil for that perfect finishing touch.

How to Make Chicken Parm Meatballs

Step 1: Prepare the Egg Wash

Start by whisking the egg with a splash of water or milk in a bowl until fully combined. This will help the breadcrumbs stick to the meatballs later. Set it aside.

Step 2: Mix the Breading

In another bowl, combine panko breadcrumbs with freshly grated parmesan, salt, and pepper. This will give the meatballs that deliciously crisp coating. Set this aside as well.

Step 3: Make the Meatballs

In a large mixing bowl, combine ground chicken, grated parmesan, dried herbs, salt, pepper, and a hint of paprika for added flavor. Once everything is mixed, take about two tablespoons of the mixture and press a cube of mozzarella into the center. Roll it into a ball and place on a baking sheet. Continue until all the chicken is used, giving you around 12 to 14 meatballs.

Step 4: Coat the Meatballs

Now it’s time to coat your meatballs! Roll each one in the egg wash, then in the seasoned breadcrumbs. Give them a gentle squeeze to make sure the breadcrumbs stick well. Place the breaded meatballs back on the baking sheet.

Step 5: Chill the Meatballs

To help the meatballs hold their shape, pop them into the fridge for 10 to 15 minutes. This quick chill will ensure they fry up perfectly.

Step 6: Fry to Perfection

Heat vegetable oil in a large pot to 350°F. Once the oil is hot, carefully lower the meatballs into the oil in batches. Fry for 8 to 10 minutes, until golden brown and cooked through. Transfer the cooked meatballs to a cooling rack to drain any excess oil.

Step 7: Serve and Enjoy

Serve these delicious Chicken Parm Meatballs with marinara sauce on the side. For the finishing touch, garnish with extra parmesan and fresh basil. They’re best enjoyed hot, so dig in!

Storage Suggestions

If you have any leftovers (though that’s unlikely!), store the meatballs in an airtight container in the refrigerator. They’ll stay fresh for up to three days. When reheating, either pop them in the oven or quickly fry them again to regain their crispness.

For longer storage, you can freeze the meatballs before frying. Simply freeze them on a baking sheet and transfer to a freezer-safe bag once solid. When ready to cook, let them thaw in the fridge before frying as directed.

Final Thoughts

These Chicken Parm Meatballs are everything you love about comfort food, wrapped up in one perfect bite. Whether you’re cooking for a crowd or just indulging yourself, these little delights are sure to satisfy. Fry up a batch, serve with your favorite marinara, and savor the crispy, cheesy goodness!

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Chicken Parm Meatballs

Here’s a tempting spin on an Italian classic that’ll steal your heart (and your appetite)! These Chicken Parm Meatballs are everything you love about chicken parmesan—melty mozzarella, rich marinara, and that golden, crispy coating—packed into bite-sized, juicy meatballs. Perfectly seasoned and fried to golden perfection, they’re the ultimate comfort food. Whether you’re savoring them with marinara or popping them straight off the plate, these meatballs will become your new obsession!

Course Appetizer, brunch, dinner

Cuisine American, Italian

Keyword bbq chicken, chicken parm, crispy chicken

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 12 meatballs

Author kingcooks

Ingredients

• Marinara sauce for serving
• Vegetable oil for frying

Egg Wash

• 1 egg
• 1 tbsp water or milk

Breading

• 2 cups panko breadcrumbs
• 1/4 parmesan cheese grated
• 1 tsp pepper
• 1 tsp salt

Meatballs

• 2 lbs ground chicken
• 1 cup mozzarella cubed into quarter inch pieces
• 1/4 cup parmesan cheese grated
• 1 tsp parsley dried
• 1 tsp oregano dried
• 1/2 tsp basil dried
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp red pepper flakes optional
• 1/4 tsp paprika

Garnish

• Parmesan cheese grated
• Basil fresh

Instructions

Egg Wash

• In a bowl, add all ingredients listed under “Egg Wash.” Whisk until thoroughly combined and set aside.

Breading

• In a bowl, add all ingredients listed under “Breading.” Mix to combined and set aside.

Meatballs

• In a large bowl, add all ingredients (except the cubed mozzarella) listed under “Meatballs.” Thoroughly mix everything together.
• Using an ice cream scooper or your hands, scoop out about two tablespoons of the seasoned ground chicken.
• Press a cube of the mozzarella cheese into the center and seal it all around. Roll into a ball and place on a prepared baking sheet.
• Repeat until all the seasoned ground chicken is gone and stuffed with mozzarella cheese. Should get 12-14
• meatballs.

Assemble

• Roll the meatballs in the egg wash, then into the seasoned panko breadcrumbs.
• Give them a good squeeze while in the breadcrumbs to make sure they adhere.
• Repeat with remaining meatballs and return to the prepared baking sheet.
• Place in the refrigerator for 10-15 minutes to allow the meatballs to firm up some.
• While that’s happening, heat a large pot of vegetable oil to 350F.
• Remove the meatballs from the fridge and gently lower them into the hot vegetable oil.
• Work in batches to avoid crowding the pot and lowering the temperature of the oil.
• Cook the meatballs for 8-10 minutes until golden brown and cooked through (internal temperature should reach 165°F).
• Once cooked transfer to a cooling rack.
• Serve immediately with a side of marinara sauce.
• Garnish with parmesan cheese and fresh basil. Enjoy!

Air Fryer Instructions

• Preheat the air fryer to 375°F for 3-5 minutes.
• Arrange the meatballs in a single layer in the air fryer tray or basket, making sure they don’t touch. Spray the meatballs lightly with olive oil spray for crispiness.
• Air fry for 13-14 minutes, flipping halfway through, until golden and cooked through (internal temperature should reach 165°F).

Baking Instructions

• Preheat your oven to 400°F.
• Place the assembled meatballs on a parchment-lined baking sheet. Spray or lightly brush the tops of the meatballs with olive oil to help with browning.
• Bake for 18-22 minutes, or until the meatballs are golden brown and cooked through (internal temperature should reach 165°F).