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Chicken Meatballs

User Rating 4.5 Star Rating (7 Reviews)

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Pesto Ravioli with Chicken Meatballs

Pesto Ravioli with Chicken Meatballs

Linda Larsen
You could use ground chicken breast or ground dark and white meat in this easy recipe. Just make sure to bake them until the internal temperature reaches 165 degrees F. I love using these meatballs in Pesto Ravioli with Chicken Meatballs.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 36 meatballs

Ingredients:

  • 1 tablespoon butter
  • 1/2 cup finely chopped onion
  • 1 clove garlic, minced
  • 1/3 cup fine dry bread crumbs
  • 1 egg
  • 1/4 cup milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon dried tarragon leaves
  • 1 pound ground chicken

Preparation:

Preheat oven to 350 degrees F. In small saucepan, melt butter over medium heat. Add onion and garlic; cook and stir until tender, about 5-7 minutes.

Remove from heat and place in medium bowl. Add bread crumbs, egg, milk, salt, pepper, and tarragon and mix well. Add chicken; mix gently with hands just until combined.

Form into 1" meatballs. Place on Silpat lined cookie sheet. Bake for 15-20 minutes or until meatballs are thoroughly cooked. Remove from oven; use in recipes or let cool for 20 minutes. Chill in refrigerator, then freeze, pack into hard-sided freezer containers, and freeze up to 3 months. To thaw, let stand in refrigerator overnight, or use frozen straight from the freezer.

User Reviews

Reviews for this section have been closed.

 5 out of 5
love it!!, Guest lgaga

I kosher-ized it (used oil and rice dream instead of butter and milk) and it came out great!!! love it!!! thanks for the recipe :)

3 out of 5 people found this helpful.

See all 7 reviews

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