Almost Ethereal Chicken Meatballs
The recipe Almost Ethereal Chicken Meatballs can be made in about 45 minutes. This recipe makes 4 servings with 443 calories, 32g of protein, and 31g of fat each. For $2.09 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 37 people have made this recipe and would make it again. It is a good option if you're following a ketogenic diet. It is brought to you by Sarahs Cucina Bella. It works well as a main course. Head to the store and pick up romano, ground chicken, flat-leaf parsley, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 66%, which is good. Try Chicken Meatballs For Spaghetti and Meatballs, Matzo Ball Soup with Chicken Meatballs and Homemade Chicken Broth, and Chicken Meatballs for similar recipes.
Servings: 4
Ingredients:
1/4 cup plain breadcrumbs
2 large eggs
1/4 cup chopped flat-leaf parsley
1 pound ground chicken
1 tablespoon ketchup
1 1/2 cup no salt chicken broth
1 tablespoon lowfat milk
1/4 cup olive oil
3/4 cup freshly grated Romano, plus additional for garnish
salt and pepper, to taste
Equipment:
melon baller
mixing bowl
frying pan
paper towels
Cooking instruction summary:
Heat the olive oil in a large skillet over medium heat.While the oil is heating, combine the breadcrumbs, parsley, eggs, milk, ketchup, Romano cheese, salt and pepper in a medium mixing bowl. Stir well to combine. The mixture will be loose.Using a cookie scoop (or melon baller), scoop the chicken mixture out and drop into the heated oil. Cook, without disturbing, for about 2 minutes and then flip and cook for an additional two minutes. You want to just brown the tops and bottoms of the meatballs. Transfer them to a paper towel-lined plate and continue cooking the meatballs in batches until they are all cooked.Return the meatballs to the skillet and pour in the chicken broth. Bring to a boil, and then reduce the heat to low. Simmer for 5-10 minutes, until the meatballs are fully cooked.
Step by step:
1. Heat the olive oil in a large skillet over medium heat.While the oil is heating, combine the breadcrumbs, parsley, eggs, milk, ketchup, Romano cheese, salt and pepper in a medium mixing bowl. Stir well to combine. The mixture will be loose.Using a cookie scoop (or melon baller), scoop the chicken mixture out and drop into the heated oil. Cook, without disturbing, for about 2 minutes and then flip and cook for an additional two minutes. You want to just brown the tops and bottoms of the meatballs.
2. Transfer them to a paper towel-lined plate and continue cooking the meatballs in batches until they are all cooked.Return the meatballs to the skillet and pour in the chicken broth. Bring to a boil, and then reduce the heat to low. Simmer for 5-10 minutes, until the meatballs are fully cooked.
Nutrition Information:
covered percent of daily need
