Introduction: Lean Chicken MeatBalls (How to Make Homemade Ground Chicken)

Lean Chicken MeatBalls Recipe:Adapted frombaked chicken meatballs

  • 1.5 lb chicken breast
  • ¼ tsp. thyme
  • ¼ tsp. oregano
  • ¼ tsp. rosemary
  • ¼.tsp. marjoram
  • ¼. tsp. sage
  • ½. tsp. salt
  • 1 medium onion
  • 2 garlic cloves
  • 2 tbsp. olive oil
  • 1 egg
  • 1 ½ cup bread crumbs

Recipe Directions:Preheat oven to 350 degrees. Place tbsp. of olive oil on a baking sheet and set aside. In a food processor place chicken breast and pulse until it looks like a paste, place in a bowl and set aside. On low to medium heat add a tbsp. of olive oil to sauce pan and let warm up; chop up the medium onion and garlic and add to the oil and sauté until the onion is translucent.  Once the onion and garlic has cooled add to the bowl; add salt and spices to the bowl and mix. Add egg and mix then add the bread crumbs and mix. Form into balls and place on baking sheet. Place in the oven for 15-20 minutes. Let cool and serve.

Recipe Notes:I used panko bread crumbs which made the meat balls crunchy; the next day they were not crunchy at all. If you would like your meat balls to have a golden brown color on the top, brush with olive oil and broil for about 5-10 minutes. Mine took about 5 minutes at 375. I also used a tbsp. ice-cream scoop to form my meat balls. Make sure you finely chop up your onion if not use a small one. I am a garlic lover if you are not just use one clove. If you do not have these spices you can always use an Italian blend seasoning it works just as well.

Grinding Chicken Breast Notes:I processed two chicken breast at a time in the food processor. I used three chicken breast for the ground chicken and I got 2 cups and half of ground chicken. I also used the shredder as an experiment, and left the chicken a bit frozen; the chicken looked exactly the same as it did without the shredder blade. However I did get more of a mess, more dishes to clean, and a piece of fat that was left on the blade.