MINI CHICKEN MEATBALLS.
Steps:
- 1. In a medium bowl, stir together breadcrumbs, parsley, eggs, milk, ketchup, romano cheese, salt and pepper. Add the chicken and combine. Use a melon baller (or a tablespoon) to scoop mixture; roll the seasoned chicken into 3/4 inch meatballs. 2. Heat oil in a large skillet over med-high heat. Work in batches, add the meatballs and cook without moving until brown on the bottom, about 2 mins. Turn the meatballs and brown the tops, about 2 mins. Add chicken broth and bring to a boil. Reduce heat to low and simmer until meatballs are cooked through, about 5 minutes. Garnish with chopped fresh basil and parmesan cheese.
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