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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.
Course Meat
Author Homemade Italian Cooking with Cara

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.