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Categories:
olive oil ground chicken eggs bread crumbs parsley white wine salt ground fennel freshly ground black pepper
Viewed: 35 - Published at: 7 years agoIngredients
- 2 tablespoons olive oil
- 2 pounds ground chicken, preferably thigh meat
- 2 large eggs
- 1/2 cup bread crumbs
- 1/2 cup chopped fresh parsley
- 1/4 cup dry white wine
- 1 tablespoon salt
- 1 teaspoon ground fennel
- 1 teaspoon freshly ground black pepper
Method
- Preheat the oven to 450F.
- Drizzle the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface.
- Set aside.
- Combine the ground chicken, eggs, bread crumbs, parsley, white wine, salt, fennel, and pepper in a large mixing bowl and mix by hand until thoroughly incorporated.
- Roll the mixture into round, golf ballsize meatballs (about 1 1/2 inches), making sure to pack the meat firmly.
- Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid.
- The meatballs should be touching one another.
- Roast for 20 minutes, or until the meatballs are firm and cooked through.
- A meat thermometer inserted into the center of a meatball should read 165F.
- Allow the meatballs to cool for 5 minutes in the baking dish before serving.
