Friday, September 18, 2009

Giada's Mini Chicken (Turkey) Meatballs

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.

Giada's Mini Chicken Meatballs adapted from Redbook Magazine

1/4 cup plain breadcrumbs
1/4 cup chopped flat-leaf parsley
1 large egg, lightly beaten
1 tablespoon skim milk
1 tablespoon
3/4 cup freshly grated Parmesan cheese
3/4 teaspoon
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)

  1. 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.
  2. 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.

One Year Ago-Roasted Red Pepper Soup and Tomato Edamame Grilled Cheese Sammies


Maria said...

Cute little meatballs, even though I don't like meat:)

Delicious Dishings said...

Adorable! I have four of Giada's cookbooks, and I know I always pause on that recipe, but I haven't made them yet. Yours like great, and now I'm really tempted to make them! I love that your kids ate them with toothpicks.

Caroline said...

These look really delicious and I'm nice these are lean, too!

Aggie said...

Love them! I've made her turkey meatballs from one of her books but this one looks a little different, I bet they taste great! I have some ground chicken in the freezer, may have to bribe my kids with some of these...and I'm stealing the toothpick idea!!

Caroline said...

ooops, I meant to say it's nice these are lean, too!

Joyce said...

I can't figure out why she does not call these turkey meatballs?

Sophie said...

I love turkey meatballs, they hold flavor better than beef. I wish I could see your recipe folder! I bet you've got an awesome collection :D.

~~louise~~ said...

Perfect timing Mary Ann.

My grandchildren are coming home for Thanksgiving. My daughter's family hasn't been home in four years. I'm starting a folder of recipes I think the kids may like (5 & 7) These meatballs are just what I had in mind. Thank you so much for sharing...

Barbara Bakes said...

I love the beautiful brown color of your meatballs - delicious!

Marie Rayner said...

Those look so yummy Mary Ann!