CHICKEN MEATBALLS

Chicken Meatballs image

These meatballs started out, funnily enough, as a meatloaf for a meal at home one night with our actual family. For the stewed-chicken-and-rice recipe, instead of forming a loaf, we made small, attractive meatballs, baked them briefly and then added them to the final stew with a chicken-skin garnish.

Provided by Gabrielle Hamilton

Time 45m

Yield Makes about 24 meatballs

Number Of Ingredients 11

Ingredients

3 tablespoons butter
1 small onion, minced
2 pounds ground chicken
1/2 pound ground pork
1 package Lipton French onion soup mix
1 egg, whisked
1 cup panko breadcrumbs, just covered in whole milk
3 tablespoons finely grated Parmesan cheese
2 tablespoons finely chopped parsley
Kosher salt
Freshly ground black pepper

Steps:

Melt the butter in a sauté pan, and sweat the onion until soft and translucent, taking care not to brown, about 5 minutes. Add a few drops of water if needed. Cool completely.
In a mixing bowl, combine the chicken, pork, onion-soup mix, egg, panko breadcrumbs, Parmesan, parsley and onion. Season with salt and pepper.
Form the meat into Ping-Pong-ball-size balls, and place on a parchment-lined baking sheet. Place in the freezer for 8-10 minutes.
Remove from the freezer and bake at 400 until just cooked through, about 7-9 minutes.

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 4 grams, Carbohydrate 4 grams, Fat 7 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 171 milligrams, Sugar 0 grams, TransFat 0 grams