Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
- cup ½ Italian seasoned breadcrumbs
- cup ¼ Italian parsley – finely chopped
- 1 large egg
- 2 tablespoon milk
- 1 tablespoon ketchup or tomato paste
- cup ½ grated Romano plus more for serving
- teaspoon ½ granulated garlic
- teaspoon ½ granulated onion
- sea salt and pepper to taste
- 1 pound ground chicken
- cup ½ olive oil for sauteeing
Soak the breadcrumbs in the milk until the breadcrumbs becomes soggy,
Heat the olive oil in a large skillet over medium heat.
While the oil is heating, combine the ground chicken, breadcrumb mixture, parsley, eggs, spices, ketchup and romano cheese in a medium mixing bowl.
Mix the ingredients together just until they are combined. Do not overwork the meat, it will make the meatballs tough.
The mixture will be a little looser than beef meatballs.
Roll meatballs by hand (or use a cookie scoop) and gently place them in the heated oil.
Cook, without disturbing, for about 2 minutes and then flip and cook for an additional two minutes. (they should start to have a little crust on the outside. Roll them around until most of the meatball surface has been cooked.
As they’re done transfer the meatballs to a paper towel lined plate and continue cooking in batches until they are all cooked. Save the oil for your marinara sauce if there’s not too much, it will add flavor to your sauce.
Place cooked meatballs directly into marinara sauce and let them simmer for about an hour (or longer)
Alternatively you can finish cooking them in the oven, let them cool and freeze them until needed.