Mini Chicken Meatballs

October 4th, 2014

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This recipe is a great alternative to the traditional meatballs in tomato sauce.  Because they are cooked in chicken broth along with fresh tomatoes they are a bit lighter in flavor…my son thought they tasted like matzoh balls.  I thought they were delicious and so easy to throw together.  This will definitely have a place in the dinner rotation.

 

Mini Chicken Meatballs

1/4 cup plain bread crumbs

2 large eggs, lightly beaten

1 tablespoon whole milk

1 tablespoon organic ketchup

1/2 cup grated parmesean

3/4 teaspoon salt

3/4 teaspoon freshly ground black pepper

1.5 pounds organic ground chicken breast

olive oil (in a Misto)

2 cups low-sodium chicken stock

4 cups cherry tomatoes, halved

Directions

In a medium bowl, stir together the bread crumbs, eggs, milk, ketchup, cheese, salt and pepper. Add the chicken and gently stir to combine.

Using a melon baller (or a teaspoon measure), divide the chicken mixture into 3/4-inch pieces and roll into balls (using damp hands).

Spray a large skillet with olive oil (or pour in about 1-2 teaspoons) and, heat the oil over medium-high heat. Add the meatballs in a single layer (you may need to work in batches) and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer. Add the chicken stock and tomatoes. Bring to a boil.  Reduce heat to low and simmer until meatballs are cooked through, about 10 minutes. Delicious as is or served over whole wheat pasta or spaghetti squash.

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