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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (48g) Recipe makes 4 servings The following items or measurements are not included below: 1 lb ground chicken |
||
| Calories 325 | ||
| Calories from Fat 142 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.9g | 24% | |
| Saturated Fat 4.6g | 22% | |
| Monounsaturated Fat 7.6g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 143mg | 47% | |
| Sodium 686mg | 28% | |
| Potassium 339mg | 9% | |
| Total Carbohydrate 11.4g | 3% | |
| Dietary Fiber 1.0g | 4% | |
| Sugars 1.1g | ||
| Protein 32.7g | 65% | |
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Chicken Meatballs For Spaghetti and Meatballs
By: MEP
Jan 27, 2003
Once you try these, you'll never go back to beef meatballs.(Well, maybe YOU will!) I searched all over the Internet for chicken meatballs, and found these on eatchicken.com. The texture is much lighter than regular meatballs,and they are downright tasty! Haven't used beef for spaghetti since,and I found this over 2 years ago. The recipe also came with a sauce, but I figured that everyone has their own favorite marinara sauce already. Enjoy!
SERVES 4
Ingredients
- 1 lb ground chicken
- 1 egg
- 1/2 cup parmesan cheese
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 2 teaspoons fresh oregano (or the equivalent dried)
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Directions
1
Place ground chicken,egg,1/2 cup Parmesan,bread crumbs, garlic,oregano and 1/2 tsp salt in a medium bowl.2
Knead mixture together with hand till evenly combined.3
Form mixture into 1-inch balls.4
In large non-stick skillet,warm olive oil over high heat.5
Place meatballs in pan,up to 8 at a time,and cook until all sides are browned,approximately 8 minutes for each meatball.6
Remove with slotted spoon,and add to your favorite spaghetti sauce.
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Featured Reviews for This Recipe
From: Chef #949483
On Sep 9, 2008
I agree with all of you that think these are absolutely delicious! You can make these in advance and have them on the table in about an hour. You can adjust the spices to your liking but be careful; chicken doesn’t stand up to spices like beef does. I was pleasantly surprised after I took my first bite and so were my wife and kids. This recipe is a definite keeper. Anyone wishing for an alternative to beef meatballs these are an excellent choice.
From: kbcountrymom
On Jul 1, 2008
These were the best meatballs ever! I used ground turkey and stovetop chicken flavor for the breadcrumbs. I also used seasoned garlic salt for the salt and italian dried herbs for the oregano. They were fantastic!
From: Lightly Toasted fka Elissa
On Sep 8, 2004
MEP, these are great! I tripled the recipe (to freeze) so I baked in a 400 degree oven for 25 minutes. Wonderful flavor and texture.
From: BrendaM
On Aug 26, 2003
MEP, these were fantastic! I made them for supper tonight to go with our spaghetti! The only change I made was to add an extra clove of garlic, since both DH and I are garlic lovers! These meatballs will be a regular in our house from now on! Thanks for sharing this great recipe MEP!
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