Traditional Chicken Meatballs

To serve 6

1 pound of ground chicken
1 egg beaten
2 Tbsp breadcrumbs
2 Cloves of garlic smashed and chopped fine
2 Tbsp parsley chopped fine
1 Tbsp of sundried tomato chopped fine
2 Tbsp of fresh basil chopped fine
2 Tbsp of fresh grated Romano cheese
Salt and pepper to taste

Mix all the above and let rest in the fridge in a covered container for about 30 minutes. Take it out and mix well. If the mixture looks a little soggy, add breadcrumbs by a Tbsp. Bind the mixture together and make small balls. (Depending on the size you like, you should be able to feed 5-6 adults).

On a pre-greased cookie sheet, bake the meatballs in a preheated oven at 350 degrees for about 15-20 minutes. Half way through, shake the pan so as to move the balls to ensure cooking from all sides.

Pierce a fork through and split open a meatball to show no signs of pink. The meatball should be cooked through and should be a cream/light grey color.

Serve with a dipping sauce or with your favorite pasta sauce.
Try with my Spinach and garlic tomato sauce.

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