Prep 20 mins
Cook 25 mins
Once you try these, you'll never go back to beef meatballs.(Well, maybe YOU will!) I searched all over the Internet for chicken meatballs, and found these on eatchicken.com. The texture is much lighter than regular meatballs,and they are downright tasty! Haven't used beef for spaghetti since,and I found this over 2 years ago. The recipe also came with a sauce, but I figured that everyone has their own favorite marinara sauce already. Enjoy!
- 1 lb ground chicken
- 1 egg
- 1⁄2 cup parmesan cheese
- 1⁄2 cup breadcrumbs
- 2 cloves garlic, minced
- 2 teaspoons fresh oregano (or the equivalent dried)
- 1⁄2 teaspoon salt
- 2 tablespoons olive oil
- Place ground chicken,egg,1/2 cup Parmesan,bread crumbs, garlic,oregano and 1/2 tsp salt in a medium bowl.
- Knead mixture together with hand till evenly combined.
- Form mixture into 1-inch balls.
- In large non-stick skillet,warm olive oil over high heat.
- Place meatballs in pan,up to 8 at a time,and cook until all sides are browned,approximately 8 minutes for each meatball.
- Remove with slotted spoon,and add to your favorite spaghetti sauce.
What I love about Recipezaar is that I can take the remarks and suggestions from members and make a good recipe 'better'. Since I am not an intuitive cook I need to be reminded what goes together. So, thank you to each reviewer. My changes: 2 tbsp parmesan cheese (I didn't want it too cheesy) Italian breadcrumbs 3 cloves garlic 1 tsp each of basil, parsley and oregano (all dried) 1/4 tsp salt (but I will use 1/2 tsp next time; I always cut the salt when possible, but this wasn't overly salty) 1/4 tsp pepper (I will probably increase to 1/2 tsp) Chopped onion (I love onions, so I just chopped some up and added it to the mixture until it looked good!) Baked for 20 min in 350 degree onion. Again, thanks to MEP and everyone's reviews.
If you're looking for a simple, basic meatball recipe this one is pretty good...I couldnt find my usual meatball recipe card so naturally I came to Recipezaar & found this one...Using it as a jumping off point, I replaced the chicken w/ ground bison, used organic egg, kept to the parmesan, replaced the breadcrumbs w/ rolled oats, used jarred garlic (1tb), replaced fresh oregano (had none) w/ 1/2 tsp. Mrs. Dash skipped the salt entirely & elected to bake the meatballs rather than frying (@ 375 for 15 min) made @ 15 meatballs or 5 servings...served w/ lofat/losodium spag sauce (Walnut Acres brand) over Veggie Mac (vegetable based pasta)...thanks for sharing the recipe!
Where's the six-star option for this one? These meatballs are beyond excellent! Instead of basil, we used a bit of fresh rosemary and parsley as well as a little extra garlic. They were terrific! If I weren't completely full, I'd be going back for seconds now. :) Well done!