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 breadcrumbs, milk, egg, rosemary, zest, salt and pepper; let stand for 15 min.
4. Add chicken; using clean hands, thoroughly mix until well blended (do not overmix).
5. Using damp hands, shape mixture into 18 evenly sized meatballs about 1-1 ¼" in diameter (or 60 mini meatballs about ¾" in diameter).
6. Arrange meatballs on a parchment-lined rimmed 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 can 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.