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Baked Chicken Meatballs

Baked Chicken Meatballs

Adapted from Gourmet 


I’m not a fan of ground turkey. I don’t like turkey meatballs, I don’t like turkey meatloaf, I don’t like turkey burgers — I pretty much don’t like ground turkey anything!!  I know people say you can’t tell the difference.  I beg to differ – I have never tried anything with ground turkey that tasted anything remotely like ground beef.   However, when I saw this recipe in Gourmet using ground chicken, it looked so good and I thought I would give it a shot.  I didn’t hold out too much hope – how different could there be between ground turkey and ground chicken?  Apparently, a lot because these turned out terrific – surprisingly flavorful with great consistency – good enough for company!!!

  • 3 slices Italian bread – torn into pieces (1 cup)
  • 1/3 cup milk
  • 3 ounces pancetta – finely chopped
  • 1 small onion – finely chopped
  • 1 small garlic glove – minced
  • 2 tablespoons extra virgin olive oil – divided
  • 1 large egg
  • 1 pound ground chicken
  • 3 tablespoons chopped Italian parsley
  • 2 tablespoons tomato paste – divided

Preheat oven to 400 degrees

Soak bread in the milk for about 4 minutes.


Heat 1 tablespoon of oil in a 10 inch skillet. Add pancetta, onion, garlic and ½ teaspoon of pepper and salt and cook for 6-8 minutes until onion is softened. Cool slightly.


Squeeze bread to remove excess milk and discard milk. In a large bowl, lightly beat egg, then combine chicken, pancetta mixture, bread, parsley and 1 tablespoon of tomato paste.


Form 12 meatballs and arrange on a sheet pan.


In a small bowl, stir together remaining tomato paste and olive oil.


Brush over meatballs.


Bake in upper third of oven for about 20-25 minutes.


These are incredible on their own, or served with garlic bread or even in a sandwich with melted mozarella on top!! 

You can also form 48 small meatballs and serve as appetizers, inserting a toothpick in each one, but I would cut the cooking time in half (at least).



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