Chicken Meatballs, Italian Style

5.0(668)

by Mark Bittman·published 2010-09-15

ItalianDinner, Weeknight, Main Course

Servings

8 servings

Total time

Calories / serving

184 kcal

Ingredients (10)

serves

1 pound boneless chicken thighs, cut into one- to two-inch chunks and frozen for about a half-hourchicken-thighs
1 small chunk (about one ounce) not-too-hard Parmesan cheese
1/4 cup fresh parsley leavesparsley
1 small onion or 1/2 medium onion, cut into chunksonion
1 eggegg
Saltsalt
freshly ground black pepperpepper
2 tablespoons extra virgin olive oilextra-virgin-olive-oil
All-purpose flour for dredgingflour
Lemon wedgeslemon

Instructions (2 steps)

01Put chicken in freezer while you prepare other ingredients. Put Parmesan, parsley and onion in a food processor and process until everything is finely chopped. Add egg, chicken and a good sprinkle of salt and pepper, and continue to pulse until the chicken is coarsely ground — finer than chopped, but not much. Shape into one-inch meatballs, pressing no more than necessary.
02Put the oil in a large skillet over medium heat. One by one, dredge the meatballs in the flour and add to the oil. Cook, turning as necessary, until nicely browned all over, 10 to 15 minutes. Serve hot or at room temperature, with lemon wedges.

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Rich recipe — supports nutrition-aware planning.