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SHEEDY FAMILY – WAKEFIELD, MA
“A lighter meatball than a more typical ground beef one, we use these in everything including homemade pasta, meatball subs, and cold in lunches.
A very versatile, easy little thing that freezes well.” STEPHEN SHEEDY
CHICKEN MEATBALLS
INGREDIENTS
1 lb. ground chicken 2 eggs, lightly beaten
1⁄2 cup Parmesan cheese (shredded or grated)
1/3 cup panko breadcrumbs 3⁄4 tsp. salt
1⁄2 tsp. ground black pepper
1 tsp. dried basil
1 tsp. garlic powder
1⁄2 tsp. dried parsley
1⁄2 tsp. red pepper flakes (optional)
1 jar marinara sauce
1 Heat oven to 350°F.
2 In large mixing bowl, combine all ingredients except marinara sauce, but do not overmix.
3 Coat a baking sheet with oil spray. Form golf ball-size meatballs (I like to use a cookie scoop) and lay them on the baking sheet.
4 Bake for 15-20 minutes, then transfer meatballs to a pot of marinara sauce and heat for 40-60 minutes in the sauce.
Makes 4 servings.
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