Day 3 – Mini Chicken Meatballs

These are really good, and can be made a few days in advance.

Day 3 – Mini Chicken Meatballs

¼ c. plain breadcrumb

¼ c. chopped parsley

2 large eggs, lightly beaten

1 Tbsp milk

1 Tbsp. Ketchup

1 ¼ c. grated Romano cheese (or parmesan) ½ c. reserved for garnish

¾ tsp salt and pepper

1 lb. ground chicken

¼ c. olive oil

1 ½ c chicken broth

½ c. chopped fresh basil

In a medium bowl, stir together breadcrumbs, parsley, eggs, milk, ketchup Romano cheese, salt and pepper. Add the chicken and combine well. Use a teaspoon measure to scoop the mixture; roll the seasoned chicken into ¾ inch mini meatballs.

Heat oil in a large skillet over medium-high heat. Place about 10-15 meatballs and cook until brown on the bottom. Turn meatballs and brown on the top for about 2 minutes. Reduce heat to low and simmer until the meatballs are cooked through, about 5 minutes. Garnish with fresh basil and Parmesan cheese.

We’ve all made meatballs and these are the same as your previous experience. Throw everything in a bowl and mix it all together. Make them a few days in advance and them stick them in the oven until heated. Serve with a marinara sauce or alone. Don’t forget the toothpicks!

Enjoy!