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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 16 |
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Recipe from Redbook June 09 put here for safe keeping, looks yummy! Bring a bowl of mini meatballs to the table. These tiny sides use chicken instead of beef. Recipe courtesy of Giada De Laurentiis Ingredients:
1/4 cup plain breadcrumbs |
1/4 cup parsley, grated |
2 large eggs, lightly beaten |
1 tablespoon whole milk |
1 tablespoon ketchup |
3/4 cup romano cheese, grated |
3/4 teaspoon salt |
3/4 teaspoon fresh ground black pepper |
1 lb ground chicken |
1/4 cup olive oil |
1 1/2 cups low sodium chicken broth |
1/2 cup fresh basil, chopped |
1/2 cup parmesan cheese, grated |
Directions:
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.
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