Chicken Meatballs

  Holy Mother of a meatball! Check this out. Chicken meatballs. Healthy, juicy, savory and slightly salty. A quick addition to any meal (once you make this mother load). These take about an hour to make. But follow my motto: “More work now, less work later”. This recipe makes enough meatballs for three family sized meals.

The trick to making these is choosing ground chicken that is not too lean. This shouldn't be much of a problem. Typically ground chicken isn't made of breast meat. When you use meat that's too lean, you will produce impossibly dry chewy meatballs. Here's a picture of what my batch of ground meat looked like to help you be the judge when purchasing the ground meat you will be using.

My husband gives these meatballs a big thumbs up. I have a triple batch posted so you can freeze the rest for easy meals later. They do take a little time to make (the meatball rolling that is). My rescuer is my mini cookie scoop. Just dip scoop into the meat and drop them straight on the cookie sheet. No rolling necessary. You can buy one of these via pampered chef or at a specialty culinary store like Pots and Peppers here in Cochrane, Ab http://potsnpeppers.com/about.html

The Mother of Meatballs (triple batch!)

Time estimate: 1 hr.

Utensils you will need

-Measuring spoons and Cups

-Knife and a cutting board

-Stand up mixer or a big metal bowl and a strong wooden spoon

-Optional-a cookie scoop (saves time and energy)

-2 Cookie sheets

Ingredients

-3 lbs of Ground chicken

-4 Eggs, beaten

-1 Small onion minced

-1/2 Cup of Milk

-2 Tbs Cornstarch

-2 tsp thyme leaves

-1 tsp of Salt (try kosher, or sea salt)

-1/2 tsp pepper

-Cooking spray for cookie sheet

Directions

-Preheat the oven for *400f

-Mix all ingredients in a stand up mixer, or by hand if you want to build some really big muscles.

-Once mixed get out your cookie scoop if you have one, and scoop the meatballs. Drop them onto a greased cookie sheet. If you are lacking a cookie scoop you can take an eyeball sized meat amount and roll it into the palm of your hand to form the meat ball. (sorry, eyeball, is the only thing that came to mind when thinking of the size!). Drop them onto the cookie sheet spacing them about a fingers distance apart.

-Put them into the oven for twenty minutes, flipping half way through.

-Check after twenty minutes. Are they nicely distributed with golden brown donenesss? If not pop them back in the oven for 2-4 minutes.

I served these meatballs over an penne with a complimentary sauce