Prep 30 mins
Cook 10 mins
Light, Moist & a pleasant change from beef. Also good when made from turkey or pork. Once prepared you can serve them by: Roll them in seasoned corn starch & fry for 2 minutes. Bake in oven at 350 for 12-15 minutes. Brown in a pan on the stove top. Brown them on the grill or bar b q. Heat them in a gravy or sauce. Serve them in a soup.
- 2 lbs ground chicken
- 32 low-sodium Ritz crackers
- 1 large onion (finely diced)
- 1 garlic clove (finely diced)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons dried parsley
- 1 teaspoon dried sage
- 1 teaspoon paprika
- 2 tablespoons cornstarch
- Saute’ onions until soft & brown then let cool.
- Crush crackers with your hand & mix all ingredients together.
- Roll into 1 ounce balls or use small cookie scoop & drop into simmering water (not hard boiling) & cook for 5 minutes AFTER they float.
- Let them cool then refrigerate until you serve them.
I made these for supper tonight & they were pretty good. I left out the sage because I don't like it. I also forgot about the parsley. I used more garlic, but I do that with almost everything I cook. I also cut the recipe in half. Instead of meatballs, I made them into 4 chicken burgers. This is a very easy recipe to follow & I will definately make again. I might also try using ground pork. Sorry about all the changes. Thank you for posting!