These meatballs started out, funnily enough, as a meatloaf for a meal at home one night with our actual family. For the stewed-chicken-and-rice recipe, instead of forming a loaf, we made small, attractive meatballs, baked them briefly and then added them to the final stew with a chicken-skin garnish.
- Serves: 24 persons
- 3tablespoons butter
- 1small onion, minced
- 2pounds ground chicken
- ½pound ground pork
- 1package Lipton French onion soup mix
- 1egg, whisked
- 1cup panko breadcrumbs, just covered in whole milk
- 3tablespoons finely grated Parmesan cheese
- 2tablespoons finely chopped parsley
- Kosher salt
- Freshly ground black pepper
Step 1Melt the butter in a sauté pan, and sweat the onion until soft and translucent, taking care not to brown, about 5 minutes. Add a few drops of water if needed. Cool completely.
Step 2In a mixing bowl, combine the chicken, pork, onion-soup mix, egg, panko breadcrumbs, Parmesan, parsley and onion. Season with salt and pepper.
Step 3Form the meat into Ping-Pong-ball-size balls, and place on a parchment-lined baking sheet. Place in the freezer for 8-10 minutes.
Step 4Remove from the freezer and bake at 400 until just cooked through, about 7-9 minutes.