Prep 10 mins
Cook 15 mins
These meatballs are great with pasta or enjoy them alone
- 1 lb ground chicken
- 1 large egg
- 1 1⁄2 cups breadcrumbs
- 1 tablespoon garlic
- 2 ounces goat cheese
- 2 tablespoons olive oil
- Mix first five ingrediants together. Form mixture into small balls, place in refridgerator for aprx 30 minutes to firm.
- Heat olive oil in skillet (medium heat).
- Add meatballs to skillet, turning over frequently until cooked through (no pink).
We really enjoyed these fast, easy to prepare, flavorful meatballs tonight. The only change I made was to use Italian-seasoned breadcrumbs. The meatballs held together well in the skillet and I really enjoyed the slight tang that the goat cheese imparted without overpowering the rest of the meatball. After browning the meatballs and cooking them a bit, I added Rao's fra diavolo pasta sauce to the skillet with the meatballs and let them simmer in the sauce while my fettucine pasta noodles boiled in a separate pot. I then served the meatballs and sauce over the noodles and topped with fresh grated parm. This was a great meal on a cold night and after a long day of work and I appreciated not having to do any chopping today aside from mincing some garlic. We would definitely make this recipe again. Thanks!