Mini Chicken Meatballs

Submitted by Diane Ludy

"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"

 

• Ready In: 25mins
• Ingredients: 13
• Yields: 50 meatballs
• Serves: 8

ingredients

• 1⁄4 cup plain breadcrumbs
• 1⁄4 cup parsley, grated
• 2 large eggs, lightly beaten
• 1 tablespoon whole milk
• 1 tablespoon ketchup
• 3⁄4 cup romano cheese, grated
• 3⁄4 teaspoon salt
• 3⁄4 teaspoon fresh ground black pepper
• 1 lb ground chicken
• 1⁄4 cup olive oil
• 1 1⁄2 cups low sodium chicken broth
• 1⁄2 cup fresh basil, chopped
• 1⁄2 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.