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Categories:
breadcrumbs parsley eggs milk ketchup Romano cheese salt fresh ground black pepper ground chicken olive oil chicken broth fresh basil Parmesan cheese
Viewed: 152 - Published at: 8 years agoIngredients
- 1/4 cup plain breadcrumbs
- 1/4 cup parsley, grated
- 2 large eggs, lightly beaten
- 1 tablespoon whole milk
- 1 tablespoon ketchup
- 3/4 cup romano cheese, grated
- 3/4 teaspoon salt
- 3/4 teaspoon fresh ground black pepper
- 1 lb ground chicken
- 1/4 cup olive oil
- 1 1/2 cups low sodium chicken broth
- 1/2 cup fresh basil, chopped
- 1/2 cup parmesan cheese, grated
Method
- In a medium bowl, stir together breadcrumbs, parsley, eggs, milk, ketchup, Romano cheese, salt, and pepper. Add the chicken 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.
