Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Reserve some starchy pasta
water.
In medium bowl, stir together the bread crumbs, parsley, eggs,
milk, ketchup, Romano cheese, and the salt and pepper. Add the
chicken and gently stir to combine.
Using a melon baller (or a teaspoon measure), form the chicken
mixture into 3/4-inch pieces. With damp hands, roll the chicken
pieces into mini meatballs.
In a large (14-inch) skillet, heat the oil over medium-high heat.
Working in batches, add the meatballs and cook without moving
until brown on the bottom, about 2 minutes. Turn the meatballs
over and brown the other side, about 2 minutes longer.
|