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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3/4 cup(s) breadcrumbs and chop parsley |
2 eggs |
1 tablespoon(s) milk |
1 tablespoon(s) ketchup |
3/4 cup(s) romano cheese grated3/4 |
3/4 tablespoon(s) salt and pepper |
1 pound(s) ground chicken |
1/4 cup(s) olive oil |
1 1/2 cup(s) low sodium chicken broth |
1/2 cup(s) basil and cheese |
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.
3. Read more: Mini Chicken Meatballs Recipe - Giada De Laurentiis's Chicken Meatballs Recipe - Redbook
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