1. Preheat oven to 400°.
2. Remove leaves from rosemary stems; finely mince leaves and discard stems.
3. In a medium mixing bowl, whisk together rosemary, breadcrumbs, zest, salt, pepper, milk and egg; let mixture stand for 15 min.
4. Add chicken; mix gently only until mixture is homogenous.
5. Using slightly damp hands, shape mixture into 18 meatballs about 1-1 ¼" in diameter (or into 60 mini meatballs about ¾" in diameter).
6. Arrange meatballs on a parchment-lined baking sheet; brush lightly with a bit of oil to help encourage browning.
7. Bake meatballs in preheated oven until done (about 18 min. for standard meatballs or 10 min. for mini meatballs).

Tasty Tips:

• Meatballs may be frozen for up to 3 months. Cool baked meatballs at room temperature for 1 hr. before placing on a baking sheet; freeze meatballs until nearly solid (about 3 hrs.). Transfer balls to a single freezer bag or multiple freezer-safe containers. Thaw overnight in the refrigerator before using in pasta dishes or soups.
   
• Mini meatballs are great in our recipe for Lemon Chicken Soup with Rosemary Broth.