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Chicken Meatballs

Chicken Meatballs

45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 lb ground chicken
2 large eggs
1 small onion, minced
1 large garlic clove, minced
1-1/2 cups water (I used 1 cup of water)
1-1/4 cups bread crumbs
1/2 cup chopped fresh parsley
1/4 cup grated Romano cheese
1 tsp salt
1/4 tsp black pepper
1/4 cup olive oil
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Let's Make It
1
Preheat oven to 450 degrees F. In a large bowl, combine chicken, eggs, onion, garlic, water, bread crumbs, parsley, Romano, salt, and pepper just until blended. (Mixture will be very moist)
2
Pour oil onto a plate. Dip hands in oil, then shape mixture into 2 inch meatballs, oiling hands as needed to prevent sticking.
3
Transfer meatballs to 2 large jellyroll pans.
4
Place pans on 2 oven racks: pour 2 cups of water into each pan. Roast meatballs 20 to 25 minutes or until they lose their pink color throughout.
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