Close
Ingredients
| bread crumbs: 1/4 cup |
| parsley: 1/4 cup (grated) |
| eggs: 2 (large//lightly beaten) |
| whole milk: 1 Tbl |
| ketchup: 1 Tbl |
| romano cheese (shredded): 3/4 cup (grated) |
| salt: 3/4 tsp |
| black pepper: 3/4 tsp (fresh ground) |
| ground chicken: 1 lb |
| olive oil: 1/4 cup |
| chicken broth - low sodium: 1 1/2 cups |
| fresh basil (chopped): 1/2 cup (chopped) |
| grated parmesan cheese: 1/2 cup |
Mini Chicken Meatballs
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
10 min -
Servings
50 serving(s)
Tags
- In a medium bowl, stir together breadcrumbs, parsley, eggs, milk, ketchup, Romano cheese, salt, and pepper. Add the chicken and combine well. Use a melon baller (or a teaspoon measure) to scoop the mixture; roll the seasoned chicken into 3/4-inch mini meatballs.
- Heat oil in a large skillet over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs and brown the tops, about 2 minutes longer. Add chicken broth and bring to a boil. Reduce heat to low and simmer until the meatballs are cooked through, about 5 minutes. Garnish with chopped fresh basil and Parmesan cheese.