Yield: 6 servings
Measure | Ingredient |
---|---|
1 pounds | Ground chicken |
2 tablespoons | Minced onion |
2 \N | Cloves garlic minced |
2 tablespoons | Ricotta cheese |
2 tablespoons | Grated Parmesan |
1 ounce | Grated Fontina cheese |
1 tablespoon | Ketchup |
1 teaspoon | Chopped fresh basil |
1 tablespoon | Chopped fresh parsley |
1 \N | Beaten egg |
2 tablespoons | Seasoned breadcrumbs |
Mix all ingredients and form into 24 meatballs. Roll in an additional ½ cup of grated Parmesan, 1 ts ground fennel and ½ cup seasoned bread crumbs. Pan-fry until browned and firm. Posted by Linda Davis