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.