Chicken Meatballs

Chicken Meatballs
 
Ingredients
  • 1 lb ground free range chicken, or 2 boneless skinless chicken breasts cut into strips and pulsed in a food processor until ground
  • 1 small yellow onion, diced
  • 1 clove garlic, minced
  • 1 egg yolk
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons homemade tomato sauce
  • 3 tablespoons chopped Italian parsley
Instructions
  1. Preheat your oven to 400º and place a rack in the upper third of your oven.
  2. In a medium skillet over medium heat, cook diced onion and the garlic and cook until the onion is translucent. Remove from the heat and cool slightly.
  3. Combine the ground chicken, egg yolk, 1 tablespoon of tomato sauce, parsley and the onion and garlic in a large bowl. Season with salt and pepper and mix well. Form meatballs and roll into little balls, about 1 tablespoon of mixture per ball. Place the formed meatballs into a large baking dish about one inch apart.
  4. Combine 1 tablespoon of olive oil and 1 tablespoon of tomato sauce together in a small bowl and brush on top of each meatball. Pop into your preheated oven, and bake for 15 minutes.
  5. These can be served as an appetizer or alongside your favorite pasta. I decided to serve mine on top of my new favorite noodles, zucchini fettuccini with a healthy dose of homemade tomato sauce. Needless to say they are delicious, and as is the case with most dishes, even better the next day.
Nutrition Information
Serving size: 4

 

Comments are closed.

No part of this website or any of its contents may be reproduced, copied, modified or adapted, without the prior written consent of the author, unless otherwise indicated for stand-alone materials. You may share this website by providing a back-link or the URL of the content you wish to disseminate or you may quote extracts from the website with attribution to shapereclaimed.com. For any other mode of sharing, please contact the author directly. Commercial use and distribution of the contents of the website is not allowed without express and prior written consent of the author.