How to make Chicken Meatballs? – 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.
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- 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
Chopped spring onions
Baking pan or jelly roll pan
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