Chicken Meatballs

Preheat the oven to 400 degrees

Line a baking sheet with parchment paper. The KilKenney Kitchen owl loves the spotlight

Place the ground chicken (or turkey) in a large bowl

Finely chop the parsley - it will be about half of a bunch

Press the garlic or mince it very fine

Measure the tomato paste - I hate having 1/2 a can of tomato paste sitting around so I store the extra in a jar and keep it in the fridge - easy and inexpensive.

Add the tomato paste, garlic, parsley, parmesan cheese, Italian seasoning, salt and pepper to the ground chicken

Mix the cream of tarter, baking soda and warm water in a small bowl and stir well. (This great idea comes from the cookbook Well Fed 2 by Melissa Joulwan - the addition of these ingredients helps to keep the meatballs light and juicy without adding any grains or fillers - brilliant!)

Add the water concoction to the ground chicken mixture and gently mix the ingredients together.

Using a small scoop, a spoon or your hands, form the chicken into meatballs and place on the baking sheet - it will make 36 small or 24 large meatballs. The mixture is pretty sticky, so I find using a scoop works well

Bake for 20-25 minutes or until cooked through. (The larger meatballs will take between 30 and 35 minutes) If you are using chicken breast or a leaner meat, shorten the cooking time by five minutes and check them - they may cook bit faster

Serve with with Weeknight Marinara (recipe on the blog) and your favorite pasta or...

Serve with a side of rice, cut up on a sandwich, warmed over a bed of greens or bring them to a party as an appetizer. In any form, they'll be gobbled up quickly! Store in the refrigerator for up to a week, or freeze in a single layer and transfer to a zip top bag once frozen. To reheat thaw overnight in the refrigerator and warm in a 400 degree oven for 10 minutes or microwave until heated through