Chicken Meatballs, Italian Style

Ingredients

• 1 pound boneless chicken thighs, cut into one- to two-inch chunks and frozen for about a half-hour
• 1 small chunk (about one ounce) not-too-hard Parmesan cheese
• ¼ cup fresh parsley leaves
• 1 small onion or 1/2 medium onion, cut into chunks
• 1 egg
• Salt
• freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• All-purpose flour for dredging
• Lemon wedges

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    182 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 11 grams protein; 81 milligrams cholesterol; 105 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. 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 good 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.
2. 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.

60 minutes