Tuesday, January 3, 2012

Baked Chicken Meatballs

I enjoyed these chicken meatballs very much. They were moist and flavorful, and I loved the addition of  both the ketchup glaze and Parmesan cheese. Very similar to meatloaf but in bite size form and a bit healthier than your standard beef meatball.

3 slices white bread, torn into small bits (1 cup) soaked in 1/3 cup milk

1 pound ground chicken
1 small onion, finely chopped
1 small garlic clove, minced
1 large egg
1 tablespoons tomato paste
3 tablespoons finely chopped parsley
1/4 tsp dried oregano
1/4 tsp dried basil
1/2 tsp salt
1/ 2 tsp black pepper
3 tbsp Parmesan cheese 

oil for greasing the pan

Preheat oven to 350°F with a rack in the middle. In a small bowl, soak the bread in milk until softened.
In a large bowl, add all ingredients (chicken through Parmesan cheese). Squeeze the bread to remove excess milk and add the bread to the bowl.  Mix well and form 12 meatballs.
Lightly spray or oil a baking sheet lined with foil and place the meatballs on it. Squeeze a little ketchup on top of each meatball and spread with a spoon. Bake until the meatballs are cooked through, 20-30 minutes.

Source: Adapted from Gourmet, August 2009 Issue
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