These TO DIE FOR chicken meatballs are so good. My Personal Chef has been making these for years. But this particular recipe was created by him and my daughter Jenna back when we wanted to fill her freezer during her college years. They made for a quick meal in between her classes. To this day I still beg my Personal Chef to whip up and freeze a batch of these. And of course, these are always better if you use fresh herbs from your garden. But don’t let that stop you if you don’t have them! Read on.
Put the following in a food processor (do it batches as it won’t fit at the same time…mix together in big bowl once you finish doing the batches):
2 ½ lbs of ground chicken breast, ground
1 lb of ground pork
1 medium onion
6 cloves of garlic
½ green pepper chopped fine
1/3 cup of bread crumbs (regular or gluten free)
Several springs of fresh thyme and parsley from the garden (or use 1/2 – 1 t. of each powdered).
A dash or two of red pepper flakes, salt, pepper
1/3 cup of kalamata olives (honestly, don’t skip this ingredient even if you hate olives)
2 T olive oil
After you grind the above in batches, then squish it all together in a big bowl. Roll into golf ball sized meat balls (or whatever size you want). Place in a baking pan. Cook in 400 degree oven for 30 minutes.
This makes 40 plus meatballs. Cool and put in freezer for future use. Add to all kind sauces and dishes. Or just eat them plain. Oh my goodness yummo!