How To Make Delicious Continental Chicken Meatballs

The delicious continental chicken meatballs. I like to serve this dish with spaetzle and a nice plain salad. However, rice or mashed potatoes would be good, too.

INGREDIENTS

• 1 lb ground chicken
• ½ cup gruyere – shredded
• ¼ cup breadcrumbs
• 2 tbs fresh parsley – chopped
• 1 egg – beaten
• 2 cloves garlic – minced
• 1 tsp koser salt
• black pepper – freshly ground
• 2 tbs olive oil – to grease baking sheet

METHOD

To Make the Meatballs:

1. Preheat oven to 425º and line a large baking pan with foil rubbed with olive oil.
2. In a large bowl, combine the chicken, Gruyere, bread crumbs, parsley, egg and garlic.
3. Season with salt and peer and form into 16 – 18 meatballs.
4. Place the meatballs on the baking sheet and bake until golden and cooked through.
5. This will take about 20 minutes. You don’t want them too well done.

INGREDIENTS

• 4 tbs butter – unsalted
• 2 good sized onions – very thinly sliced
• 3 garlic cloves – minced
• 2 cups beef broth
• 2 tsp fresh thyme – chopped, plus extra
• kosher salt
• 1 ½ cups gruyere – shredded
• freshly ground black pepper

METHOD

To Make the Sauce:

1. In a large skillet melt the butter on medium heat.
2. Add the onions and cook until softened and golden, stirring often to not let burn since they are thin.
3. Add the garlic and cook until soft and fragrant.
4. Then add the broth, thyme and season wit salt and pepper.
5. Bring slowly to a boil and then reduce the heat to let it simmer until it gets slightly thicker.
6. Add the meatballs to the skillet and sprinkle with the shredded Gruyere.
7. Cover and cook until the meatballs are warmed through and the cheese has melted.

Buon Mangiata!