Baked Chicken Meatballs



These were a little time consuming to make, but came out well. I like baking them – they cook a lot more evenly.


1 lb. ground chicken

3 slices bread, soaked in milk

1 small onion – chopped

1 clove garlic – chopped

3 oz. diced pancetta

1 egg, beaten

1 T. chopped parsley


Preheat the oven to convection 400. Saute the onion, garlic and pancetta in a pan until the onions have softened and begin to turn brown. Season with salt & pepper.

Squeeze the milk from the bread and chop the bread fine.

Place ground chicken, onion mixture, parsley, bread and egg in a bowl. Season with more salt & pepper. Mix well with your hands.

Line a baking dish with some aluminum foil. Spray some olive oil onto the foil to prevent sticking. Form the chicken mixture into meatballs, around 1/1/2 – 2 inches in diameter.

Place them in the oven for about 30 minutes. Serve plain or with some mustard or other sauce.



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