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	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)

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