July 24, 2012
Baked Chicken Meatballs
I think what I love most about cooking is that there are no rules when it comes to recipes. That’s probably why I’m not much of a baker. When I look at a recipe I think of what I have on hand that could make it work, not about what I have to run to the store and get in order to make it. That’s the beauty of it, taking someone else’s creation and making it your own to suit your personal taste or budget.
Baked Chicken Meatballs– Dandy Dishes
1 lb ground free range chicken, or 2 boneless skinless chicken breasts cut into strips and pulsed in a food process or until ground
1 small yellow onion, diced
1 clove garlic, minced
3 strips bacon, diced
1 egg yolk
1 tablespoon extra virgin olive oil
2 tablespoons homemade tomato sauce
3 tablespoons chopped Italian parsley
Preheat your oven to 400º and place a rack in the upper third of your oven.
In a medium skillet over medium heat, add the diced bacon and cook until a good amount of fat has been rendered out, about 1 tablespoon or so. Add the diced onion and the garlic and cook until the onion is translucent and the bacon is crispy. Remove from the heat and cool slightly.
Combine the ground chicken, egg yolk, 1 tablespoon of tomato sauce, parsley and the bacon, onion and garlic in a large bowl. Season with salt and pepper and mix well. Form meatballs and roll into little balls, about 1 tablespoon of mixture per ball. Place the formed meatballs into a large baking dish about one inch apart.
Combine 1 tablespoon of olive oil and 1 tablespoon of tomato sauce together in a small bowl and brush on top of each meatball. Pop into your preheated oven, and bake for 15 minutes.
These meatballs would be great on top of spaghetti squash or zucchini noodles! Don’t be afraid to experiment with food and alter the recipe to fancy your taste buds!