Chicken Meatballs
Using a few tricks and ingredients, this chicken meatball recipe cracks the impossible code of delivering the flavor, moisture, and tenderness of the traditional beef/pork meatball, with about half the calories and fat.
Ingredients:
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1/2 cup bread crumbs
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1/2 cup parmesan
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1/4 cup chopped fresh parsley
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1 tsp salt
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1 tsp fresh cracked black pepper
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1 Tbsp garlic powder
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1Tbsp italian seasoning
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1 1/2 lbs Roberts' italian sausage (available in a wide variety of flavors/spicyness)
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1 egg
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1/2 yellow onion, shredded
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1/2 cup part-skim mozzerella
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1/4 corn starch
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2 Tbsp olive oil
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1 jar store-bought marinara sauce
Directions:
Using your hands or a stand-mixer, combine the first seven ingredients in a large bowl and mix well until combined. Add chicken, egg, onion, and mozzerella, and mix until just barely combined. DON'T OVERMIX! (makes for tough meatballs)
Using medium-sized ice-cream scooper, scoop out meat mixture and form into balls, using hands (should make about 18), and set on a plate. Refrigerate for half an hour.
Roll meatballs in corn starch, shaking off excess, using hands. Meanwhile, start heating oil over medium-high heat in a large, shallow, stainless steel pan. Place meatballs in pan and cook covered for 10-12 minutes, turning (or shake the pan) every 3-4 minutes, until all sides are browned.
Add marinara sauce to pan. If there are any bits of meatball stuck to the pan, scrape it off using a wooden spoon (that's flavor!). Bring to a boil, reduce to simmer, and cook for about 20 minutes, covered.
Serve over your favorite whole wheat pasta or whole-wheat hoagie bun, and enjoy!
