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Chicken Meatballs

45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 lb ground chicken
2 large eggs
1 small onion, minced
1 large garlic clove, minced
1-1/2 cups water (I used 1 cup of water)
1-1/4 cups bread crumbs
1/2 cup chopped fresh parsley
1/4 cup grated Romano cheese
1 tsp salt
1/4 tsp black pepper
1/4 cup olive oil
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Let's Make It
1
Preheat oven to 450 degrees F. In a large bowl, combine chicken, eggs, onion, garlic, water, bread crumbs, parsley, Romano, salt, and pepper just until blended. (Mixture will be very moist)
2
Pour oil onto a plate. Dip hands in oil, then shape mixture into 2 inch meatballs, oiling hands as needed to prevent sticking.
3
Transfer meatballs to 2 large jellyroll pans.
4
Place pans on 2 oven racks: pour 2 cups of water into each pan. Roast meatballs 20 to 25 minutes or until they lose their pink color throughout.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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