One of the great joys in life has got to be meatballs. Wonderfully seasoned balls of meats, pan fried to give them a little bit of crunchiness to the exterior then simmered for hours in tomato sauce to keep them plump, juicy and delightfully delicious.
For almost 20 years now I’ve been making Turkey and Chicken Meatballs and have enjoyed them every bit as much as the traditional mixture of beef, pork and veal.For a printable copy of my recipe click on this link http://goo.gl/inBAhkChicken MeatballsIngredients
½ cup Italian seasoned breadcrumbs
¼ cup Italian parsley - finely chopped
1 large egg
2 tablespoon milk
1 tablespoon ketchup or tomato paste
½ cup grated Romano, plus more for serving
½ teaspoon granulated garlic
½ teaspoon granulated onion
sea salt and pepper, to taste
1 pound ground chicken
½ cup olive oil for sauteeingInstructions
Soak the breadcrumbs in the milk until the breadcrumbs becomes soggy,
Heat the olive oil in a large skillet over medium heat.
While the oil is heating, combine the ground chicken, breadcrumb mixture, parsley, eggs, spices, ketchup and romano cheese in a medium mixing bowl.
Mix the ingredients together just until they are combined. Do not overwork the meat, it will make the meatballs tough.
The mixture will be a little looser than beef meatballs.
Roll meatballs by hand (or use a cookie scoop) and gently place them in the heated oil.
Cook, without disturbing, for about 2 minutes and then flip and cook for an additional two minutes. (they should start to have a little crust on the outside. Roll them around until most of the meatball surface has been cooked.
As they're done transfer the meatballs to a paper towel lined plate and continue cooking in batches until they are all cooked. Save the oil for your marinara sauce if there's not too much, it will add flavor to your sauce.
Place cooked meatballs directly into marinara sauce and let them simmer for about an hour (or longer)
Alternatively you can finish cooking them in the oven, let them cool and freeze them until needed.
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