Giada's Mini Chicken Meatballs adapted from Redbook Magazine
These are the little meatballs I used to bribe my family a couple of weeks ago.
I saw them this summer in Redbook Magazine, when Giada De Laurentiis was featured and she shared some of her favorite recipes. I ripped out the page and put it in my 3-ring binder and tried to work it into our menu.
I decided to serve these alongside the Farmland Vegetable Pie, to round out the meal.
The kids used toothpicks to eat these and they were really flavorful.
I don't usually measure the ingredients that accurately when I make meatballs. I just throw all the ingredients in a big bowl and I can usually tell when the consistency is right.
I changed a couple of things- like I only used 1 egg instead of 2, I used 93% lean ground turkey, I used skim milk instead of whole and grated Parmesan cheese in the meatballs.
These turned out really great.
They were bite-size, which made them perfect for toothpick stabbing.
My kids really liked them and so did my hubby. I liked them too.
|1/4 cup||plain breadcrumbs|
|1/4 cup||chopped flat-leaf parsley|
|1 large|| egg, lightly beaten |
|1 tablespoon||skim milk|
|1 tablespoon ||ketchup|
|3/4 cup|| freshly grated Parmesan cheese |
| 3/4 teaspoon ||salt|
|3/4 teaspoon||freshly ground black pepper|
|1 pound|| ground turkey, 93% lean |
| 2 tablespoons ||olive oil|
|1 1/2 cup||low-sodium chicken broth|
|1/2 cup|| chopped fresh basil, for garnish (I omitted this) |
|1/2 cup|| freshly grated Parmesan cheese, for garnish (I omitted this) |
- In a medium bowl, stir together breadcrumbs, parsley, egg, milk, ketchup, Parmesan cheese, salt, and pepper. Add the turkey and combine well. Use a melon baller (or a teaspoon measure) to scoop the mixture; roll the seasoned chicken into 3/4-inch mini meatballs.
- Heat oil in a large skillet over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs and brown the tops, about 2 minutes longer. Add chicken broth and bring to a boil. Reduce heat to low and simmer until the meatballs are cooked through, about 5 minutes. Garnish with chopped fresh basil and Parmesan cheese.
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