Spicy Chicken Meatballs
Created by KitchenWitchy on February 6, 2013
- Servings: 12
- Prep Time: 10m
- Cook Time: 4m
- Recipe #8024
Ingredients
- 1/2 cup breadcrumbs
- 1/2 teaspoon dried oregano
- 1 small onion, finely chopped
- 6 cloves garilc, minced
- 1 teaspoon cayenne
- 1/4 teaspoon paprika
- 1 to 2 tablespoons minced fresh parsley
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon salt
- 1/4 to 1/2 teaspoon ground pepper
- 1 pound ground chicken (dark meat)
- 2 teaspoons tomato paste
- 1/3 cup low-fat milk
- 1 egg, beaten
How to Make
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Step 1: Mix together first 10 ingredients in a bowl. Add the chicken, tomato paste, milk, and egg. Gently blend the ingredients together using your clean hands. Form into 2 inch balls, don't handle the balls to much or they will be tough. Place on a plate. Cover and refrigerate for 4 hours (or it can be for 24 hours).
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Step 2: Heat a large skillet over medium-high heat. Add a few tablespoons of olive oil. Cook meatballs on all sides for about 2-3 minutes until a deep golden brown. It's fine if they are not fully cooked through, as they'll fully cook in the sauce. If you're not cooking them in the sauce, then cook them over medium heat for 3-4 minutes per side.