Mini Chicken Meatballs

Diane Ludy's Note:

Recipe from Redbook June 09 put here for safe keeping, looks yummy! Bring a bowl of mini meatballs to the table. These tiny sides use chicken instead of beef. Recipe courtesy of Giada De Laurentiis

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Serves: 8

Yield: 50.0 meatballs

• ¼ cup plain breadcrumbs
• ¼ cup parsley , grated
• 2 large eggs , lightly beaten
• 1 tablespoon whole milk
• 1 tablespoon ketchup
• ¾ cup romano cheese , grated
• ¾ teaspoon salt
• ¾ teaspoon fresh ground black pepper
• 1 lb ground chicken
• ¼ cup olive oil
• 1 ½ cups low sodium chicken broth
• ½ cup fresh basil , chopped
• ½ cup parmesan cheese , grated

Directions:

1. 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.
2. 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.