Wednesday, April 20, 2011

Mini Chicken Meatballs with Pasta

I didn't quite read this recipe all the way through to discover I needed chicken broth for the I adapted it to something else! I do have to say it tasted WONDERFUL! (oh and please excuse the picture!)

Mini Chicken Meatballs with Pasta-adapted from What Megan's Making
1 lb ground chicken
1/2 cup parmesan cheese
1/4 cup bread crumbs
2 eggs, beaten*
1 tbsp milk
1 tbsp ketchup
salt and pepper
1/4 cup chopped parsley(I used 2 tbsp dried parsley)
1/2 lb pasta, cooked to pkg directions

*I thought the mix was a bit wet with 2 eggs in it, but they did cook up nicely and were moist.
Preheat oven to 350 degrees
Mix together all the ingredients. Form into mini meatballs and place on cookie sheet. Bake for 15-20 mins until cook throughly.

1-2 qts grape tomatoes
sliced sweet peppers(optional)
olive oil
salt and pepper
2-3 tbsp tomato and basil seasoning mix(I used tastefully simple)

Place tomatoes and pepper on cookie sheet with sides. Drizzle with olive oil and season with salt and pepper. Roast with meatballs until tomatoes start to pop.

Place drained pasta in large serving dish. Scrape veggies and all the juices over the pasta and drizzle with olive oil. Sprinkle on seasoning and stir to combine. Let sit a few minutes to allow flavors to meld. Add in meatballs.

**This was better than I thought it was going to be! It was perfectly light and flavorful! WE did cut the meatballs in half for the leftovers to help stretch them out more. The meatballs were moist and very flavorful!

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