Chicken meatballs is a great substitute for pork meatballs in your favorite spaghetti. You can also eat them as viand or a main ingredient for a soup. You may also fry them and eat them as they are, with or without sauce.
- 1 lb. of chicken thighs, skinless and boneless
- 1 slice of bread, white or sourdough, broken or torn into pieces
- 2 tbsp. of onion, finely chopped
- 1 tbsp. of olive oil
- 2 tbsp. of milk
- Egg white from an egg
- 1 tbsp. of fresh parsley, chopped
- ½ tsp. of salt
- 1/8tsp. of freshly ground black pepper
- ½ tsp. of dried basil leaf or oregano
- Parmesan cheese
- Sesame seeds
- Chopped spring onions
- Baking pan or jelly roll pan
- Aluminum foil
- Food processor
- Knife and chopping board
- Preheat the oven in a 350°F temperature. Proceed into lining the baking pan with aluminum foil. (You can use also jelly roll pan but line it with foil, too.)
- Pour olive oil into a heated skillet (over a medium low flame) and sauté the onions until you see the transparent consistency. Set aside the onions after sautéing.
- Cut the chicken thighs into small pieces and don’t forget to trim off the fat. Place the bits into the processor and hit the button.
- As the chicken begin to be coarsely minced, add the sautéed onions, milk, bread bits, egg white, parsley and other seasonings. Grind the ingredients until finely processed.
- Next, form the mixture into 1-inch balls and don’t forget to dampen your hands with water as you work on them.
- Get the baking pan and align all the meatballs. Roast the meatballs at 400°F for 25-30 minutes. (If you choose to cook the balls with sauce of your choice, put the balls with the sauce in a saucepan. Bring into simmer, cover for about 30-35 minutes and serve hot.)
Time and Serving
- Preparation : 0 minute
- Cooking : 15 minutes
- Serving : up to 24 meatballs