← All recipes

Mini Chicken Meatballs

Ingredients

• 1 large egg
• 1 cup whole milk
• 1 teaspoon kosher salt
• 1 cup seasoned Italian
• breadcrumbs
• ¼ cup grated parmesan cheese
• 1 pound ground turkey or chicken

Directions

1. In a large bowl, whisk the egg, milk, and salt. Add the breadcrumbs and let sit until they have absorbed the moisture, about five minutes. Add the parmesan and ground meat, then thoroughly mix (you can also do this with a stand mixer with the paddle attachment). Roll into balls right away, or chill the mixture for up to 24 hours for even better texture and flavor. Line a sheet tray with foil and heat the broiler on high. Portion and roll the mixture into ping pong-sized balls, evenly arranging them on the prepared tray. Drizzle each meatball lightly with oil and broil until browned on top, about 5 minutes. Warm the marinara in a large pot. Add the meatballs, cover, and very gently simmer to cook through, about 10 minutes.
2. to make into a mini meatball orecchiette cook orecchiette to desired tenderness. Mix in with sauce and chicken meatballs, add pasta water, heavy cream, and grated parmesean to make creamy. top with freshly chopped parsley and basil, red pepper flakes and a drizzle of olive oil