My Chicken Meatballs
I came up with these chicken meatballs for shabbat dinner last Friday night and they turned out so well I had to share the recipe. I’m a good cook but Ben, having worked his early career as a chef, is on a whole other level. He cooks with an ease and confidence I admire and does not easily compliment other's cooking. So, when he praises my cooking I take his compliments to heart. These meatballs are Ben approved and since not many things in life are Ben approved you can be sure these are tasty meatballs.
Pro tip for ground chicken: Ground chicken doesn't keep for very long. Your best options for buying ground chicken are to buy it frozen or have it ground to order by your butcher. You can be sure we'll have both options readily available for you at West End Butcher & Deli. We can’t wait to serve you and we hope you come eat with us.
Recipe
*makes about 20 golf ball sized meatballs
2lb ground chicken
1 egg
Handful of dill
1 tsp granulated onion
½ tsp white pepper
¼ cup parmesan cheese
Instructions
Put everything in a bowl and mix together thoroughly
2. Let stand in fridge for at least a half hour
3. Coat your palms in olive oil and make into balls.
4. You can bake, broil or boil them until the internal temp is 165F
Ben & Jesse
