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| Excellent dish and easy to make for a large group. Serve it with the wine you used to make the dish. |
This is the second dish I made to serve at my niece's grad. party. I LOVE this entree! It's the kind of dish that makes you want to lick the sauce off your plate...yes that's what I said!
Ingredients:
1 1/2 pounds ground chicken breast ( you can grind your own in a food processor if you cut it into chunks first)
1 large clove of garlic
1 large egg
10 saltine crackers, finely crushed
1 teaspoon Italian seasoning ( I use 1 1/2 tsp. of chopped fresh oregano and 1 1/2 tsp. chopped fresh basil)
1 (8 oz.) package of spaghetti or the pasta of your choice
1 (8oz.) package sliced fresh mushrooms
1/8 tsp. nutmeg
1 tbls. olive oil
1 large clove of garlic minced
2 tbls. all-purpose flour
1/2 cup dry white wine ( I use Sauvignon Blanc or Vermouth)
3 cups chicken broth (use low-sodium fat-free broth for a healthy option)
1 (8 oz.) package cream cheese (I use 1/3-less-fat)
1/4 teaspoon ground red pepper
1/4 cup chopped fresh flat-leaf parsley
garnish with a sprig of parsley
1. Process chunks of chicken breasts with 1 clove of garlic if you are making your own ground chicken. Otherwise take your ground chicken breast and mix with minced garlic, egg, cracker crumbs, and herbs. Cover and chill 20 minutes.
2. Shape mixture into 1-inch balls. Arrange meatballs on cookie sheet and spray meatballs with cooking spray. ( I find it much more efficient to dip my fingers in olive oil occasionally as I form the meatballs. It makes it much easier to form the meatballs and coats the meatballs with the oil.)
3. Bake at 375 for 13 minutes or until golden and thoroughly cooked.
4. Saute' mushrooms and nutmeg in hot oil in a dutch oven over medium-high heat 8 to 10 min. or until mushrooms are tender.
5. Add minced garlic; saute' 1 minute. Sprinkle with flour; cook, stirring constantly, 1 minute. Add wine, stirring to loosen browned particles from bottom of pan. Whisk in broth. Bring to a boil; reduce heat, and simmer, stirring occasionally, 15 minutes. Add cream cheese, whisking until smooth and sauce is thickened.
6. Add meatballs, red pepper, and parsley to sauce; simmer 10 minutes. Serve sauce with meatballs over pasta. Garnish if desired. Makes 6 servings
This can easily serve as an appetizer, especially if you put a small chunk of mozzarella in the center of each meatball and prepare half the recommended sauce.
SL
1 (8 oz.) package of spaghetti or the pasta of your choice
1 (8oz.) package sliced fresh mushrooms
1/8 tsp. nutmeg
1 tbls. olive oil
1 large clove of garlic minced
2 tbls. all-purpose flour
1/2 cup dry white wine ( I use Sauvignon Blanc or Vermouth)
3 cups chicken broth (use low-sodium fat-free broth for a healthy option)
1 (8 oz.) package cream cheese (I use 1/3-less-fat)
1/4 teaspoon ground red pepper
1/4 cup chopped fresh flat-leaf parsley
garnish with a sprig of parsley
1. Process chunks of chicken breasts with 1 clove of garlic if you are making your own ground chicken. Otherwise take your ground chicken breast and mix with minced garlic, egg, cracker crumbs, and herbs. Cover and chill 20 minutes.
2. Shape mixture into 1-inch balls. Arrange meatballs on cookie sheet and spray meatballs with cooking spray. ( I find it much more efficient to dip my fingers in olive oil occasionally as I form the meatballs. It makes it much easier to form the meatballs and coats the meatballs with the oil.)
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| I was making 6 batches (180 meatballs) so it might look like a bit much. |
3. Bake at 375 for 13 minutes or until golden and thoroughly cooked.
4. Saute' mushrooms and nutmeg in hot oil in a dutch oven over medium-high heat 8 to 10 min. or until mushrooms are tender.
5. Add minced garlic; saute' 1 minute. Sprinkle with flour; cook, stirring constantly, 1 minute. Add wine, stirring to loosen browned particles from bottom of pan. Whisk in broth. Bring to a boil; reduce heat, and simmer, stirring occasionally, 15 minutes. Add cream cheese, whisking until smooth and sauce is thickened.
6. Add meatballs, red pepper, and parsley to sauce; simmer 10 minutes. Serve sauce with meatballs over pasta. Garnish if desired. Makes 6 servings
This can easily serve as an appetizer, especially if you put a small chunk of mozzarella in the center of each meatball and prepare half the recommended sauce.
SL
Peggy prepared these meatballs as an appetizer for the Lutheran Women's Missionary Society Open House. They were so delicious! There was only the sauce left in the slow cooker by the end of the open house, which proved to be a scrumptious dip with crackers. The recipe was requested by a guest.
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