Chicken Meatballs


By Dane Feldman

Photo by Dane Feldman.

I’ve become a bit of a meatball fanboy, albeit I’ve yet to check out the Meatball Shop here in NYC. While I love classic meatballs, my father avoids red meat and thus has perfected the chicken meatball. These are stacked with protein and still go well with spaghetti or linguini (though I prefer the latter).

What you’ll need:
2 eggs
1 lb ground chicken
1/2 white onion
2/3 cup baby carrots
1 stalk celery
2/3 cup plain bread crumbs
2 tsp adobo seasoning
2 tsp Florida seasoned pepper
2 tsp poultry seasoning
2 tsp garlic powder

Makes 12-15 meatballs.

Beat the eggs and add the chicken. Mix thoroughly with a fork.

Pulse the onion, carrots, and celery in a food processor until finely chopped. Put the vegetables in with the ground chicken and eggs. Mix together and add the breadcrumbs and seasoning. Mix again and form into balls.

Grease a baking sheet and place the meatballs on top. Cover the meatballs and refrigerate for at least 2 hours.

Preheat oven to 350.

Bake for approximately 30 minutes. Turn the meatballs after 15 minutes in the oven.

Serve over linguini and top with tomato sauce.