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Chicken Meatballs in Tomato Sauce

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.

Everyday Food, January/February 2005 http://www.marthastewart.com/340631/chicken-meatballs-in-tomato-sauce
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  • Prep Time 15 minutes
  • Total Time 45 minutes
  • Yield Serves 4

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 Note

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

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