MINI CHICKEN MEATBALLS
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
Provided by Diane Ludy
Categories Chicken
Time 25m
Yield 50 meatballs, 8 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- 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.
Nutrition Facts : Calories 280.2, Fat 17.8, SaturatedFat 6.7, Cholesterol 120.4, Sodium 691.1, Carbohydrate 5, Fiber 0.4, Sugar 1.1, Protein 24.5
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