Chicken Meatballs
1 large onion
1 large celery rib
Olive or salad oil
2 lb. ground chicken
1-3/4 c. fresh breadcrumbs (about 3 slices white bread)
1/3 c. grated Parmesan cheese
2 tbsp chopped parsley
2 large eggs
Milk
Salt and pepper
1 lb. large mushrooms
1/4 c. all-purpose flour
2 envelopes chicken flavor instant bouillon
Grease 2 jelly-roll pans. Finely chop onion and celery.
Preheat oven to dg425. In 12-inch skillet over medium heat, in 2
tablespoons hot olive or salad oil, cook onion and celery until
tender, about 15 minutes, stirring occasionally.
In large bowl, mix cooked onion mixture, ground chicken, bread
crumbs, Parmesan cheese, chopped parsley, egg, 1/4 cup milk, 1-1/4
teaspoons salt and 1/4 teaspoon pepper. With damp hands, shape mixture
(mixture will be sticky) into 1-1/2-inch balls. Place meatballs on
jelly-roll pans.
Place jelly-roll pans on two oven racks and bake meatballs 20
minutes, switching pans between upper and lower racks halfway through
baking, until meatballs loose their pink color throughout.
While meatballs are browning, slice mushrooms into 1/4-inch thick
slices. In same skillet over medium-high heat, in 2 tablespoons hot
olive or salad oil, cook mushrooms until golden brown. Remove to small
bowl.
In 2-cup measuring cup, mix flour and 1-1/2 cups water until blended.
Add flour mixture to skillet. Over medium-high heat, heat to boiling.
Boil 1 minute. Gradually stir in bouillon, 2 cups milk, 1/4 teaspoon
salt and 1/8 teaspoon pepper until blended. Stir in meatballs and
mushrooms. Cook until mixture is hot.
Makes 8 servings--385 calories each.
Happy cooking
Sherri
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
