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Easy Italian Chicken Meatballs
“These meatballs are flavor-packed—thanks to a little sausage added to the ground chicken mix—and all-purpose: serve them with spaghetti for a healthy dinner, on a toothpick with dipping sauce as an easy appetizer or stir them into a soup to make it more satisfying.”
¾ cup fresh breadcrumbs
¼ cup low-fat milk
1 large egg, lightly beaten
⅓ cup finely grated Parmesan cheese
¼ cup finely chopped flat-leaf parsley
2 large cloves garlic, grated
½ teaspoon ground pepper
1 (3½ ounce) spicy Italian chicken sausage link, casing removed
12 ounces ground chicken
1Position a rack in the oven 8 inches from the heat source; preheat broiler to high. Lightly coat a rimmed baking sheet with cooking spray.
2Combine breadcrumbs and milk in a medium bowl; let stand for 10 minutes.
3Stir egg, cheese, parsley, garlic and pepper into the breadcrumb mixture. Break sausage into small pieces. Add the sausage and chicken to the breadcrumb mixture, gently mixing until just combined.
4Form the mixture into 24 meatballs, about 1 tablespoon each. Arrange the meatballs on the prepared baking sheet. Broil until an instant-read thermometer inserted in the center of a meatball registers 165°F, 9 to 10 minutes.