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Chicken Meatballs

chicken meatballs

Chicken Meatballs

The notion that you could make flavorful, moist meatballs from nothing but ground chicken is hard to imagine. In this case combining equal parts of ground chicken and chicken sausage filling really entices the taste buds. In the absence of fat the addition of finely diced vegetables, bread crumbs and a bit of milk keep the mixture moist. This is not only tasty but it is also low in fat.

1 pound ground chicken
1 pound ground chicken sausage filling (hot or mild)
1 celery stalk, in large dice
1/2 red onion, in large dice
1/2 red bell pepper, in large dice
1 cup bread crumbs
1/2 cup milk
2 tablespoons dijon mustard
1 tablespoon tomato paste
2 tablespoons worcestershire sauce
kosher salt and freshly ground black pepper

Preheat the oven to 350 degrees.

In a food processor add the celery, onion, and bell pepper. Pulse until the vegetables are in a fine dice.

In a large bowl add the diced vegetables and all the other remaining ingredients. Using your hands mix the ingredients until the meats are combined and the other ingredients are evenly dispersed.

To form the meatballs use a soup spoon. Pass the spoon through the meatball mixture taking a heaping portion. Loosely roll the meatball mixture between the palms of your hands. Place in a baking dish spacing the meatballs so they do not touch.

chicken meatballs in a baking dish

Chicken Meatballs in the Baking Dish

Place the baking dish in the oven and cook from 30 to 45 minutes depending on the size of the meatballs. The meatballs are cooked when the internal temperature is 160 degrees. Remove from the oven and cover the meatballs if you are not going to use them right away.

chicken meatballs in sauce

Chicken Meatballs in Sauce

This recipe makes about 18 meatballs.