CHICKEN MEATBALLS IN TOMATO SAUCE
Chicken thighs have a bit more fat than breasts and are the best for making juicy, flavorful meatballs for dinner. If you prefer, you can substitute ground dark-meat (7% fat) turkey for the chicken thighs, and skip step 1 of the recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 45m
Number Of Ingredients 9
Steps:
- Place chicken thighs in a food processor, and pulse until meat is coarsely ground.
- Add bread, milk, egg white, cheese, oregano, 1 teaspoon salt, and 1/4 teaspoon pepper; process until meat is finely ground.
- With moistened hands, shape mixture into 12 meatballs. In a large nonstick skillet, heat oil over medium heat. Add meatballs, and cook until golden brown, about 5 minutes.
- Add tomatoes and puree, breaking them up with your fingers; bring to a boil. Reduce heat to a simmer; cover, and cook 15 minutes. Uncover; simmer until meatballs are cooked through, about 15 minutes more.
Nutrition Facts : Calories 283 g, Fat 11 g, Fiber 3 g, Protein 30 g
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