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Ramie Makhlouf




Ramie's Recipe

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:
  • 1/2 cup bread crumbs
  • 1/2 cup parmesan
  • 1/4 cup chopped fresh parsley
  • 1 tsp salt
  • 1 tsp fresh cracked black pepper
  • 1 Tbsp garlic powder
  • 1Tbsp italian seasoning
  • 1 1/2 lbs Roberts' italian sausage (available in a wide variety of flavors/spicyness)
  • 1 egg
  • 1/2 yellow onion, shredded
  • 1/2 cup part-skim mozzerella
  • 1/4 corn starch
  • 2 Tbsp olive oil
  • 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!



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02/21/2012 5:22PM
1/2 cupRamie's Recipe
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