Chicken Meatballs

Chicken Balls

by Laura A Collins (Notes) on Wednesday, August 10, 2011 at 4:25pm

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2 pounds ground chicken 

4 eggs

1 squash – minced

½ bell pepper – minced

1 tablespoon garlic – minced

1 teaspoon onion powder

1 teaspoon rosemary powder

1 teaspoon oregano powder

Mix all ingredients well.  Drop by TABLESPOONS onto greased cookie sheet (or use mini-muffin pan).  Bake at 375 for 15 minutes on each side, until browned and juices run clear.

This is a basic, mild chicken ball.  I serve them with an “alfredo sauce” or with Teriyaki sauce.  Also lovely for use in soups.

If you plan to eat them plain, you might want to add more seasonings (ex. cumin, salt, pepper, curry, sage, or thyme, etc.) and/or cheeses (ex. feta, parmesan, or sharp cheddar, etc.)

Made 69 balls.