Chicken Meatballs – the easy way
Paul Greenblatt
Eating together as a family is my favorite part of the day, but sometimes it’s hard to find the time to prep and make a home cooked meal. Additionally, getting everyone to agree on one entree adds an extra level of complexity.
Picky little palates compete with healthy eating diets, and it has to be quick, above everything else! One thing we can all agree on is Meatballs.
We use Bell & Evans Italian Seasoned Ground Chicken, for our meatballs; it is healthier and lower in fat than beef and pork. Since the Ground Chicken is already seasoned, just add a few ingredients, mix, roll, and sear to have a healthy base for a quick meal.
Whether serving over spaghetti, as a sandwich, or just the Meatballs in marinara, they never last long in our house.
Italian Chicken Meatballs
Nothing easier or more satisfying than making your own Italian Chicken Meatballs, made easy with Bell & Evans Ground Leg Meat.
Ingredients
- 1 lb. Bell & Evans Ground Leg Meat Chicken
- 1 C Italian breadcrumbs
- 1 Egg
- 2 oz. Water (room temperature)
- 2 TB Grated Parmesan (can also use Pecorino Romano)
- 10-12 ea Fresh Basil leaves
- 3-4 ea Sprigs Fresh Oregano
- 2 TB Extra Virgin Olive Oil
- Salt & Pepper to taste
Preparation
- Place ground chicken in a 4 QT mixing bowl.
- In a separate bowl; mix cheese and breadcrumbs. Once incorporated, mix gently into the ground chicken; careful not to overwork the mixture
- Using a spoon, portion out meat to your desired meatball size and gently roll to from. I like to make mine about 2”. Again, careful not to overmix the meat.
- Place a non-stick pan or heavy bottom stainless pan over medium heat. Once the pan is hot add olive oil and a few meatballs.
- Brown meatballs on all sides, working in batches.
- Once meatballs are browned, add back them all to the pan and cover with your favorite marinara sauce. About one 25 oz jar.
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