sweetened with fried shallot
Here’s an excellent reason to forgo red and think white…white meat that is: moist, flavorful chicken meatballs lightly browned and sweetened with fried shallots. Yum! We eat a lot of meat in my household and as carnivorous as I am, sometimes red meat can get a little boring. Chicken on the other hand has this magical ability to pretty much be turn into almost anything with the right amount of herbs and ingredients. These meatballs are no exception. They are great as a simple snack, awesome as a side with a pasta dish, and a sure crowd pleaser as a flavorful appetizer.
If you are making them as an appetizer simply make a smaller version of the meatballs. Feeling a little sassy, then you can serve them with a cherry bbq sauce or marinara dipping sauce. Want your meatballs to have a little extra kick? Add one tablespoon of red pepper flakes when mixing.
Ingredients: Yields about 12 meatballs, depending on size
- 1 lb. Ground Chicken
- 1 bunch Parsley, chopped
- 1 Tbsp. Garlic, minced
- 1 Whole Shallot, sliced thin & fried
- 1 c. Italian Bread Crumbs
- 1 egg
- 1 Tbsp. Onion Powder
- Salt/Pepper to taste
- In a bowl, mix all the ingredients together either with a stand mixer or by hand.
- Shape into 2 inch diameter meatballs. Set aside.
- Heat a skillet over medium high heat on the stove with a little olive oil. Brown the meatballs on all sides.
- Once all the meatballs are browned, place in a baking dish lined with tinfoil and cook for about 25-30 minutes in the oven at 400 degrees (cooking time varies on the meatball size).
- Remove from the oven and serve warm.