These were quite delicious. I made a batch today, ate some for dinner, and froze the rest for later use. The meatballs were flavorful and tender and a delightful addition to some plain old pasta and marinara. I could also eat them by themselves - maybe as a little appetizer...mmm, ya, that would be good.
Mini Chicken Meatballs
From Redbook; recipe courtesy of Giada De Laurentiis
1/4 c. plain breadcrumbs
1/4 cup chopped flat-leaf parsley
2 large eggs (lightly beaten)
1 T. whole milk
1 T. ketchup
3/4 cup freshly grated Romano cheese
3/4 tsp. salt
3/4 tsp freshly ground black pepper
1 lb. ground chicken
1/4 c. olive oil
1 1/2 cups low sodium chicken broth
1/2 cup chopped fresh basil (for garnish)
1/2 cup freshly grated Parmesan cheese (for garnish)
1) In a medium bowl, stir together breadcrumbs, parsley, eggs, milk, ketchup, Romano cheese, salt and pepper. Add the chicken and combine well. Use a melon baller (or a teaspoon measure) to scoop the mixture; roll the seasoned chicken into 3/4 inch mini meatballs.
2) Heat oil in a large skillet over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs and brown the tops, about 2 minutes longer. Add chicken broth and bring to a boil. Reduce heat to low and simmer until the meatballs are cooked through, about 5 minutes. Garnish with chopped fresh basil and Parmesan cheese.