Baked Chicken Meatballs
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 slices Italian bread, torn into small bits (1 cup)1/3 cup milk3 ounces sliced pancetta, finely chopped (you can swap in Canadian Bacon if you can’t find pancetta)1 small onion, finely chopped1 small garlic clove, minced2 tablespoons extra-virgin olive oil, divided1 large egg1 pound ground chicken2 tablespoons tomato paste, divided*3 tablespoons finely chopped flat-leaf parsley
Preheat oven to 400°F with a racks the upper thirds. Soak bread in milk in a small bowl until softened, about four minutes.
Cook pancetta, onion, and garlic in one tablespoon oil with 1/2 teaspoon each of salt and pepper in a large skillet over medium heat until onion is softened, about 6 minutes. (Alternately, as in “I thought of this after the fact”, I’d bet you could render the pancetta for a couple minutes and cook the onions and garlic in that fat, rather than olive oil.) Cool slightly.
Squeeze bread to remove excess milk, then discard milk. Lightly beat egg in a large bowl, then combine with chicken, 1 tablespoon tomato paste, pancetta mixture, bread, and parsley. Form 12 meatballs and arrange in another 4-sided sheet pan (I used a 9×13 roasting dish).
Stir together remaining tablespoons of tomato paste and oil and brush over meatballs (the paste/oil does not mix in any cohesive manner, but just smoosh it on and run with it) , then bake in upper third of oven until meatballs are just cooked through, 15 to 20 minutes (though mine took a good 5 minutes longer).
Number of Servings: 4
Recipe submitted by SparkPeople user ORACLES2.
Cook pancetta, onion, and garlic in one tablespoon oil with 1/2 teaspoon each of salt and pepper in a large skillet over medium heat until onion is softened, about 6 minutes. (Alternately, as in “I thought of this after the fact”, I’d bet you could render the pancetta for a couple minutes and cook the onions and garlic in that fat, rather than olive oil.) Cool slightly.
Squeeze bread to remove excess milk, then discard milk. Lightly beat egg in a large bowl, then combine with chicken, 1 tablespoon tomato paste, pancetta mixture, bread, and parsley. Form 12 meatballs and arrange in another 4-sided sheet pan (I used a 9×13 roasting dish).
Stir together remaining tablespoons of tomato paste and oil and brush over meatballs (the paste/oil does not mix in any cohesive manner, but just smoosh it on and run with it) , then bake in upper third of oven until meatballs are just cooked through, 15 to 20 minutes (though mine took a good 5 minutes longer).
Number of Servings: 4
Recipe submitted by SparkPeople user ORACLES2.
Nutritional Info Amount Per Serving
- Calories: 232.7
- Total Fat: 14.8 g
- Cholesterol: 71.0 mg
- Sodium: 56.8 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 1.0 g
- Protein: 12.8 g
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