Chicken Meatballs in Tomato Sauce

Chicken thighs have a bit more fat than breasts and are the best for making juicy, flavorful meatballs. If you prefer, you can substitute ground dark-meat (7% fat) turkey for the chicken thighs, and skip step 1 of the recipe.

  • Prep:
  • Total Time:
  • Servings: 4
Chicken Meatballs in Tomato Sauce

Source: Everyday Food, January/February 2005

Ingredients

  • 1 pound boneless, skinless chicken thighs, cut into chunks
  • 1 slice white sandwich bread, crumbled
  • 1/4 cup milk
  • 1 large egg white
  • 1/4 cup grated Parmesan cheese
  • 3/4 teaspoon dried oregano
  • Coarse salt and ground pepper
  • 1 tablespoon olive oil
  • 1 can (28 ounces) whole tomatoes in puree

Directions

  1. Place chicken thighs in a food processor, and pulse until meat is coarsely ground.

  2. Add bread, milk, egg white, cheese, oregano, 1 teaspoon salt, and 1/4 teaspoon pepper; process until meat is finely ground.

  3. With moistened hands, shape mixture into 12 meatballs. In a large nonstick skillet, heat oil over medium heat. Add meatballs, and cook until golden brown, about 5 minutes.

  4. Add tomatoes and puree, breaking them up with your fingers; bring to a boil. Reduce heat to a simmer; cover, and cook 15 minutes. Uncover; simmer until meatballs are cooked through, about 15 minutes more.

Cook's Notes

Serve these meatballs over Spaghetti Squash with Garlic for a virtuous take on spaghetti and meatballs.

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