Mini Chicken Meatballs

IMG_0056.PNG

I personally love cooking meatballs in a sauce or broth, the outcome is extremely tender and moist! Making meatballs in a miniature size makes the cook time quick and easy for cooking in a broth. I especially love cooking chicken meatballs this way to help this “leaner” meatball become soft and juicy. An even more incredible way to then serve these meatballs is over my Escarole and Beans Recipe. The escarole and beans are so creamy and flavorful, then with the soft meatballs ladled in with some of the broth just brings everything together fantastically! For how delicious and comforting this combination is, it is actually quiet light and healthy.

465D095C-8EBE-4077-806B-CFC0DBBFF9BA.JPG

Ingredients:

  • 1 pound ground chicken breast

  • 1 egg

  • ¼ cup italian bread crumbs

  • ½  cup grated parmesan cheese

  • Handful freshly chopped parsley

  • Salt and pepper

  • Splash of milk

  • 2 quarts of liquid options, choose one:

    • 4 cups chicken broth (1 quart) + 4 cups water (1 quart)

    • 2 quarts of water with added chicken bouillon

    • 2 quarts chicken broth

Instructions:

  1. In a large mixing bowl combine: ground chicken breast, egg, breadcrumbs, cheese, parsely, salt, pepper, and milk. Mix to combine well, but do not over mix. Over mixing the meat can cause it to become tough. Set aside.

  2. Lay out a sheet of parchment paper, then begin rolling small spoonfuls of meat in the palm of your hands into a small ball, then set aside on the parchment paper. Continue rolling the meat mixture into little balls until it is all used up.

  3. Fill a large pot with the 2 quarts of liquid. If you are using only water, use chicken bouillon packaging directions to know how much to add into that amount of water. The more you use, the stronger the flavor will be. Bring this pot of broth to a boil.

  4. Once boiling, carefully add the meatballs into the pot. Stir and they need more “swimming” room, add another cup or two of water. 

  5. Cover and let simmer on low heat for at least 15 minutes to ensure they are cooked all the way through. After 30 minutes, they will be perfectly tender and melt in your mouth!

  6. If you choose to serve over my escarole and beans recipe, then keep them simmering on low until you are ready to drop them into the escarole and beans mixture.

We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade

ChickenDanielle SimoneComment