Sometimes I like a lighter meatball, and this one is perfect. The secret I learned from my cousin Rose in Sicily is to add a pinch of baking powder to the meatball. It gives them a lift and lightness. Thank you Rose! I am still trying to figure out how to keep my meatballs round when frying. They usually turn into triangles. Comment if you have any tips!
These are very good cold on a sandwich the next day for lunch.
Chicken Pecorino Meatballs
This is a light and savory meatball. They are great served room temperature or cold, simmered in a marinara sauce or as a side for pasta.
Ingredients
- 1 ½ lbs ground white chicken meat
- 1 egg
- 2 TB olive oil
- ½ cup breadcrumbs
- 1 teaspoon baking powder
- ¾ cup grated pecorino
- 1 TB salt
- ½ TB black pepper
- pinch red pepper flakes
- ¼ cup minced flat parsley
- 2 TB olive oil for frying
Instructions
- Mix all the ingredients in a bowl with your hands.
- Form palm size meatballs.
- Fry them in batches in a saute pan in olive oil until all sides are brown.
- Finish in oven at 325F for 10-12 minutes or until cooked through.
- They are great just like this, or you can add them to a tomato-based sauce.
[…] Marinara is the basic tomato sauce for many Italian dishes. My version is quick to make and preserves the fresh and bright flavor of the tomatoes. The secret to making a great marinara is to use imported San Marzano tomatoes or freshly picked, ripe garden tomatoes. Canned San Marzano tomatoes from Italy are available year round. Be sure to look for the certified Italian ones, not the brands that are produced in the US. They are not the same. This sauce cooks in 20 minutes. I usually make a big batch and jar the leftovers. It also freezes well. This picture is my Marinara with Bucatini (fat spaghetti) pasta and a Chicken Pecorino meatball. […]