Chicken Meat Balls
These easy to prepare meatballs can be served over pasta or placed in sliced sandwich rolls and topped with parmesan cheese.
Serves 6
Meatballs:
1lb ground chicken
1 egg
½ cup grated Parmesan Cheese
2 cloves garlic, minced
2 teaspoons flat-leaf parsley, chopped
½ teaspoon salt
2 tablespoons of olive oil
Sauce:
1 onion, chopped
2 cloves garlic, sliced
2 tablespoons chopped fresh basil
¼ cup finely chopped Italian flat-leaf parsley
1 tablespoon chopped oregano leaves
2 tablespoons all-purpose flour
2 (28-ounce) cans tomatoes (recommended: San Marzano)
Mix ground chicken with slightly beaten egg, add cheese, garlic, salt and parsley. Using a tablespoon, scoop mixture and roll in your hands to shape 1” meatballs.
Coat a large skillet with olive oil and heat. Drop meatballs into simmering oil. Cook meatballs for approximately ten minutes, roll the meatballs as they are cooking to avoid “flat sides.” Remove meatballs from skillet and place on a paper towel lined sheet pan or plate to drain.
In a food processor, combine the onion, garlic, basil, parsley, and oregano. Process until pureed and pour mixture into large stock pan. Stir in the tomatoes, 1 teaspoon salt and ¼ teaspoon pepper. Bring to a simmer, stirring occasionally until sauce has thickened about 30 minutes. Add cooked meatballs to sauce and allow to simmer for another 30 minutes. Remove from heat.