Chicken Meatballs

When I make traditional meatballs, I use a mixture of ground beef and pork. Looking for something a little lighter, I tried the chicken meatballs from this recipe from Giada De Laurentiis. They were a hit!

I made regular sized meatballs, and baked them on a cookie sheet at 350F for 25 minutes, until golden brown. Finally, I let the meatballs simmer in a mixture of tomatoes, chicken broth, and garlic. I wouldn’t bother with the sauce again as it did not thicken as I expected, but I will make the meatballs again soon.

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