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Instructions |
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Mince your onion and garlic or throw them in a food
processor if you don't want to chop them. Add all
the ingredients in a large bowl and mix together. I
usually mix by hand.
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I use a number 30 or 3 Tbsp scoop and scrape the
side on the bowl so they are all the same size.
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Cover your sheet or pan with tin foil for easy clean
up. There is no need to put baked ground chicken
meatballs on a rack because they are really lean and
won't have much grease. They bake fine even if they
are touching, just keep them in a single layer.
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Bake at 425F (240 C) 20,25 minutes. Don't overcook
or they will be dry. Don't undercook for food safety
reasons. Break one open and make sure the center is
cooked through before serving or cooling to freeze.
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Originally Submitted
9/2/2012
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