This recipe makes tasty,super moist chicken meatballs even when using chicken breast meat. Smother them in an Italian tomato based marinara sauce and served over pasta. These meatballs remain moist and taste great the second day as a leftover.
1 pound ground chicken
1 medium onion minced
3 garlic cloves minced
2 T butter
2 T plus 1 t olive oil
1/2 C panko or fine crushed bread crumbs
1/4 C milk
1 egg beaten
1/4 C parsley chopped
1 t thyme
1 t salt
1/2 t ground pepper
1/4 Cup grated Parmesan plus additional for serving
10 ounces linguine
24 ounces of marinara sauce¹
Bring large pan of salted water to boil and cover over low heat while making meatballs.
In small skillet over medium heat add 1 teaspoon of olive oil and minced onions. Cook for 3 minutes and add minced garlic and cook until garllic is fragrant about a minute. Set aside to cool.
In medium bowl combine milk and egg then add panko and mix. Let mixture stand until panko is moistened. Add chicken, onion, garlic, parsley, thyme, Parmesan, salt and pepper. Gently mix until all ingredients are combined.
Line cookie sheet with parchment paper. Using either a small or medium size cookie scoop form meatballs and place on cookie sheet.
Cook the meatballs in two batches. Heat large non stick skillet on medium high heat and add 1 T of butter and 1 T olive oil. After butter is melted add half the meatballs and cook 8-10 minutes until all sides browned. Transfer to a medium bowl. Melt remaining butter and olive oil and add meatballs. Cook 8-10 minutes until all sides browned. Remove to bowl.
Add pasta sauce to pan and captures brown bits for flavor. Add in meatballs and simmer for 10 minutes.
Bring pasta water up to a boil and cook according to package directions.
Drain and divide pasta into four bowls. Spoon meatballs and sauce over the pasta. Serve with additional Paresan and a green salad.
¹ I use RAO’s Marinara Sauce.