Chicken Meatballs
From jakartainflames 14 years ago
- 60 to make
- Serves 8
Taken from the Wednesday, September 15 issue of The New York Times
Ingredients
- 1 pound boneless chicken thighs, cut into one-to two-inch chunks and frozen for about a half-hour shopping list
- 1 small chunk (about one ounce) no-too-hard parmesan cheese shopping list
- 1 small onion or 1/2 medium onion cut into chunks shopping list
- 1 egg shopping list
- salt and freshly ground black pepper shopping list
- 2 tablespoons extra virgin olive oil shopping list
- all-purpose flour for dredging shopping list
- lemon wedges shopping list
How to make it
- Put chicken in freezer while you prepare other ingredients. Put Parmesan, parsley and onion in a food processor and process until everything is finely chopped. Add egg, chicken and a sprinkle of salt and pepper, and continue to pulse until the chicken is coarsely ground-finer than chopped, but not much. Shape into one-inch meatballs, pressing no more than necessary.
- Put the oil in a large skillet over medium heat. One by one, dredge the meatballs in the flour and add to the oil. Cook, turning as necessary, until nicely browned all over, 10 to 15 minutes. Serve hot or at room temperature, with lemon wedges.
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