Recipe courtesy of Giada De Laurentiis, Redbook June 2009
- 1/4 cup(s) plain breadcrumbs
- 1/4 cup(s) chopped flat-leaf parsley
- 2 large eggs, lightly beaten
- 1 tablespoon(s) whole milk
- 1 tablespoon(s) ketchup
- 3/4 cup(s) freshly grated Romano cheese
- 3/4 teaspoon(s) salt
- 3/4 teaspoon(s) freshly ground black 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) chopped fresh basil, for garnish
- 1/2 cup(s) freshly grated Parmesan cheese, for garnish
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.
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