Servings: 12 meatballs
Calories: 103kcal
Ingredients
- 1 pound chicken white, minced,
- 2 tsp garlic minced
- 1 pinch salt
- 1 pinch pepper coarsely ground
- 1 unit egg
- ¼ cup parsley finely chopped
- ¼ cup dill finely chopped
- ¼ cup chives finely chopped
- ½ cup Parmigiano Reggiano finely grated
- 4 tbsp olive oil extra virgin
- 2 tbsp lemon juice freshly squeezed
Instructions
- GATHER ALL INGREDIENTS: First, put in a bowl lean ground chicken(preferably white meat), minced garlic, salt, pepper, fresh herbs(parsley, dill, chives) parmesan cheese, breadcrumbs and one whole egg.
- PREPARE THE MEATBALL MIX: Then mix well all the ingredients, do not over mix them as this will make your meatballs to come out harder once cooked.
- SHAPE THE MEATBALLS: Cover an oven tray with parchment paper. With an ice-cream scooper, a spoon or your hand take some of the mixture and start rolling them into 2.5 inches sized balls. This is the perfect size – making them too large makes it harder to cook them consistently and keep them juicy. Shape them loosely, do not pack too much in each meatballs or otherwise they will become harder. Place the meatballs on top of the tray.
- COOK THE MEATBALLS: Add some EVOO and garlic to a pan and cook them over medium heat. Once the oil shimmers add the chicken meatballs. It is important to move them around until they are browned but still juicy. Add some fresh lemon juice just add the end to dissolve all the bits and create alight, bright sauce. The meatballs are cooked when their internal temperature isat least 165°F (74°C).
Nutrition
Calories: 103kcal | Carbohydrates: 1g | Protein: 10g | Fat: 7g | Sodium: 115mg | Potassium: 165mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 262IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 0.4mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!