This is a meal I made for the first time a few weeks ago, and we really loved them. I made them again tonight. They are quite easy to make, and you can use turkey instead of chicken if you like.  I cut this recipe out of a Redbook magazine - I don’t remember getting the magazine, but must have gotten a couple issues free in the mail.

I made a few modifications to the recipe based on what I had on hand, which I have put down below.

Ingredients
1/4 cup plain breadcrumbs
1/4 cup chopped flat-leaf parsley (I used a few shakes of dried parsley if I didn’t have fresh)
2 large eggs, lightly beaten
1 Tbsp whole milk (I used whatever kind I had in my fridge - 1%)
1 Tbsp ketchup
3/4 cup freshly grated Romano cheese (I used freshly grated parmesan, and not quite 3/4 cup - I *don’t think it would be quite as good with the green shaker containers of parmesan)
3/4 tsp salt
3/4 tsp freshly ground black pepper
1 lb ground chicken (or ground turkey)
1/4 cup olive oil
1 1/2 cups chicken broth
1/2 cup freshly grated parmesan cheese, for garnish (I didn’t use this much)
1/2 cup chopped fresh basil (I left this out cause I didn’t have any)

Directions
1. In a medium bowl, stir together breadcrumbs, parsley, eggs, milk, ketchup, Romano cheese, salt and pepper.  Add the chicken and combine well.  Use a melon baller (or a teaspoon measure) to scoop the mixture.  Roll it into 3/4 inch mini meatballs.  Note: these will be small.  You will make a lot.  I should have counted.

Note: before doing step 2, I would recommend having a splatter screen handy, and you should probably wear an apron.  Oil does spatter out a bit.

2. Heat oil in a large skillet over medium high heat (I used a cast iron).  Working in batches (it took me 2 batches), add the meatballs and cook without moving until brown on the bottom, about 2 minutes.  Turn the meatballs and brown the tops, about 2 minutes longer.  Transfer to a paper-towel lined plate and brown the next batch.

3. Add the chicken broth and all the meatballs and bring to a boil.  Reduce heat to low and simmer until the meatballs are cooked through, about 5 minutes.  Garnish with chopped fresh basil and parmesan cheese.

I served these over egg noodles, which I cooked with a bit of chicken broth in the liquid.  I used the leftover broth from the meatballs to spoon over the plate.

The family loved them.  Mackenzie ate 9 of them.  Jackson cleaned his plate.  Morgan didn’t touch her food, but that’s nothing unusual in this house.

Enjoy!