The Pioneer Woman Tasty Kitchen
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Baked Chicken Meatballs

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Level: Easy

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Description

Savory meatballs sure to please any appetite! This healthier take on the old-fashioned meatball can be paired with pasta or served with mashed potatoes and veggies. Any way you serve them, you’re sure to love them!

Ingredients

  • 1 cup Torn Up Bits Of Italian Bread
  • ⅓ cups Milk
  • 3 ounces, weight Bacon, Chopped
  • 1  Small Onion Chopped
  • 1 clove Garlic, Minced
  • 1 pound Ground Chicken
  • 1  Egg, Lightly Beaten
  • 2 Tablespoons Tomato Paste
  • 3 Tablespoons Parsley, Finely Chopped
  • 1 Tablespoon Extra Virgin Olive Oil
  • Salt And Pepper, to taste

Preparation

Preheat oven to 400 F and move rack to upper ⅓ of oven.

In a medium sized bowl, soak bread bits in milk until softened.

Cook bacon in a skillet over medium heat until crisp. Remove bacon and drain on paper towels, reserving 1 tablespoon of the bacon fat in the pan (discard the rest). Cook onion in the drippings until softened, adding ½ teaspoon each of salt and pepper. Add garlic and cook for an additional minute. Remove from heat and cool slightly.

Squeeze excess milk from bread, and discard milk.

In a large bowl, combine chicken, egg, bacon, onion mixture, bread, 1 tablespoon tomato paste, and parsley. Mix together gently, ideally with your hands.

Form the mixture into roughly 12 meatballs and place in a 9×13 pan.

Mix together remaining 1 tablespoon of tomato paste and 1 tablespoon olive oil. Brush mixture on the tops of the meatballs. Bake in upper ⅓ of the oven for 15-20 minutes, until just cooked through.

Recipe originally from Smitten Kitchen.

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