Juicy Chicken Meatballs.
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Ingredients - Juicy Chicken Meatballs:
- Give 1 1/2 pounds for boneless, skinless chicken thighs.
- You need 3/4 cup - fresh breadcrumbs, not dry. I used sour dough bread with the crusts removed.
- Prepare 1/2 cup of heavy cream.
- Need 1 shallot, minced.
- Give 2 for garlic cloves, minced.
- You need 1 teaspoon of butter.
- Give 1 for teapoon dijon,ustard.
- You need 1/2 teaspoon for each, salt, pepper, italian seasoning and hot sauce.
- Prepare 1 teaspoon of fresh lemon juice.
- Provide 1/4 cup of finely shredded or grated cooper cheese.
- Prepare 1 of large egg, lightly beaten.
- Provide 1 tablespoon - each fresh chopped basil, parsley and chives.
Juicy Chicken Meatballs step by step:
- Preheat the oven to 375. Line a baking sheet with foil. Spray foil lightly with non stick spray.
- In a small bowl combine bread crumbs and cream, set aside to soak.
- In a small skillet cook butter with shallot until tender, cool to room temperature.
- Cut chicken thighs into pieces.
- Using the steel blade of the food processor, grind chicken until it is grpund.
- Add cooled shallot and garlic, salt, pepper, italian seasoning,, hot sauce, mustard, lemon, bread crumbs with any excess cream. cooper cheese, fresh herbs and egg. Pulse just until blended.
- Roo into 1 1/2 inch balls. Place 9n prepared pan and bake about 30 minutes until just cooled through.
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- Seve with marinara or alfreado sauce to dip in or on pasta with your favorite sauce. They are great in a sub roll with marinara and cheese or sliced in a grilled sandwich.
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