Chicken Meatballs

By dmscott52

First made 10/27/2004. Excellent. Normally served with pasta and a marinara sauce.

Ingredients

• 2 pounds ground chicken
• 2 large eggs
• 1 small onion, minced
• 1 large garlic clove, minced
• 1-1/2 cups water *
• 1-1/4 cups plain dried bread crumbs*
• (I used more bread crumbs and less water).
• 1/2 cup chopped fresh parsley leaves
• 1/2 cup freshly grated Romano cheese
• 1 tsp. salt
• 1/4 tsp. black pepper
• 1/4 cup virgin olive oil

Preparation

Step 1

1. Preheat oven to 450 degrees. In large bowl, combine chicken, eggs, onion, garlic, water, bread crumbs, parsley, Romano, salt and pepper just until blended. (Mixture will be very moist). Pour oil onto a plate.

2. Dip hands in oil, then shape mixture into 2-inch meatballs, oiling hands as needed to prevent sticking. Transfer meatballs to two 15-1/2"by 10-1/2" jelly-roll pans. Place pans on 2 oven racks; pour 2 cups water into each pan. Roast meatballs 20 to 25 minutes or just until they lose their pink color throughout.