Prep Time | 45 min Total Time | 90 min Servings | 18 meatballs
½ onion, minced
3 cloves garlic, minced
2 T olive oil
1 lb of ground chicken thigh
½ lb of ground chicken or turkey breast
¼ cup minced parsley
⅓ cup diced sun dried tomatoes, hydrated briefly in warm water
½ cup grated Parmesan
1 egg, lightly beaten
½ cup bread crumbs, just enough milk to cover and soak into the crumbs -
about 2 T
1 teaspoon salt
Black or red pepper to taste
(I like a dash of cinnamon and ⅓ cup of golden raisins added to the mixture too)
Preheat oven to 400˚
Heat olive oil in a skillet, then add onion. Sauté until translucent. Add garlic and continue cooking an additional 2 - 3 minutes. Cool.
In a large mixing bowl, mix together the breast and thigh meat. Add all other ingredients. Rub your hands with olive oil and roll meatballs to preferred size, trying to keep them approximately the same size. I like 1 - 1.5 ounce meat balls. Place on an oiled baking sheet.
Cook in a preheated 400˚ oven for approximately 15 - 20 minutes. Add to pasta sauce to finish cooking through.