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
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.

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10 comments:

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

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  2. 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.

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

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  4. 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!!

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

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

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  7. 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.

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  8. 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...

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

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Thank you for taking the time to make a comment on my blog! I appreciate you checking out my creations and leaving your thoughts. I will try to get back to you, through comments here or by visiting your blog. Thanks again!
Mary Ann