Chicken Meatballs

Chicken Meatballs
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Delicious, quick, easy and versatile, these chicken meatballs are absolutely fantastic. Perfect with Weeknight Marinara (recipe on the blog) over your favorite pasta (gluten free if needed). Keep a batch in the fridge to throw on a salad, chop up in a sandwich or just grab and go.
Servings Prep Time
8 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
20 minutes
Chicken Meatballs
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Delicious, quick, easy and versatile, these chicken meatballs are absolutely fantastic. Perfect with Weeknight Marinara (recipe on the blog) over your favorite pasta (gluten free if needed). Keep a batch in the fridge to throw on a salad, chop up in a sandwich or just grab and go.
Servings Prep Time
8 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat the oven to 400 degrees
  2. Line a baking sheet with parchment paper. The KilKenney Kitchen owl loves the spotlight
  3. Place the ground chicken (or turkey) in a large bowl
  4. Finely chop the parsley - it will be about half of a bunch
  5. Press the garlic or mince it very fine
  6. 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.
  7. Add the tomato paste, garlic, parsley, parmesan cheese, Italian seasoning, salt and pepper to the ground chicken
  8. 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!)
  9. Add the water concoction to the ground chicken mixture and gently mix the ingredients together.
  10. 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
  11. 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
  12. Serve with with Weeknight Marinara (recipe on the blog) and your favorite pasta or...
  13. 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
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3 thoughts on “Chicken Meatballs”

  1. just whipping up this recipe but am substituting pheasant breast and a bit of chicken sausage…looks and smells delicious!!!

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