Cooking Circle: Using the Whole Chicken
Monday, December 9th | 6 - 8:30 p.m.
$30 (nonmembers: $35)
Registration and payment is required by December 6th
Baked Chicken Meatballs
Serves 6
- 2 1/4 lbs chicken meat, minced
- 4 T. Italian parsley
- 4-6 cloves garlic, crushed
- 2 T. finely chopped basil (or 1 T. dry basil)
- 1 T. finely chopped oregano (or 1 1/2 t. dry oregano)
- 3 eggs
- 1/2 c. freshly grated Parmesan cheese
- 1/4 of a preserved lemon (or 1 T. dried lemon peel)
- 1 c. breadcrumbs
- Salt and pepper, to taste
- Chicken stock
- Spaghetti/fettucine
- Your favorite pasta sauce
This is a great recipe to use the chicken breast meat and any bits and pieces of chicken left after picking off all the good parts. Combine all meatball ingredients (a food processor works well). Roll into balls a littler smaller than a tablespoon. Refrigerate for approximately 1 hour. Preheat oven to 350F. Place meatballs in a baking dish with enough chicken stock to go 1/4-1/2 inch up the sides. Cover and bake for 10-15 minutes or until center is cooked through (you can break one part to check; inserting a meat thermometer would be tricky since they're small). Serve with pasta and your favorite sauce. Dinner is served!
