Isn’t Giada De Laurentiis the cutest ever?! Her bubbly personality, gorgeous smile, and irresistible Italian cooking make her someone people love to love. Since she can do no wrong in my eyes, I’d happily try any of her recipes, at least once.
Giada’s Mini Meatballs came highly recommended, so giving them a whirl was a no-brainer. Additionally, meatballs are one of the best foods to cook since they can serve a crowd, freeze easily, reheat beautifully, and compliment a variety of different foods.
I opted for ground chicken instead of turkey, and the results were incredible! My only comment would be that the meat was very soft before browning, so the balls didn’t end up in the most perfectly round shape. But it was that same softness that lead to a very desirable consistency once they were cooked. I simmered the chicken meatballs in the sauce that I made here; these did not last long in my house.
What You Need
- 1 small onion, grated
- 3 garlic cloves, minced
- 1 large egg
- 1/4 cup dried bread crumbs
- 3 tablespoons ketchup
- 1/4 cup chopped fresh Italian parsley leaves
- 1/4 cup grated Parmesan
- 1/4 cup grated Pecorino Romano
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound ground all-white chicken meat
- 3 tablespoons olive oil
- 26 ounces homemade or store-bought marinara sauce
What To Do
- Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, Pecorino, salt and pepper to a large bowl and blend. Mix in the chicken.
- Shape the chicken mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet.
- Heat the oil in a heavy large frying pan over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. Turn off heat. Transfer the meatballs to a plate. Pour off any excess oil.
- Add the marinara sauce to a pan, about 3 cups. Return all the meatballs to the pan. Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, 15 to 20 minutes. Season the sauce, to taste, with salt and pepper.
- Transfer the mealballs to a serving bowl. Servie with toothpicks or over pasta.