Really Big Chicken Meatballs

Really Big Chicken Meatballs

These large meatballs are big on flavor, too. They’re great to eat with pasta or bread.
measuring spoons, large glass or ceramic baking dish, measuring cups, bowls, fork, wooden spoon, pastry brush
2 tsp (10 mL) vegetable oil
1 egg
2 Tbsp (30 mL) milk
1 slice sandwich bread (brown or white) (regular or gluten-free)
2 Tbsp (30 mL) pre-grated Parmesan cheese
1 Tbsp (15 mL) dried onion flakes
1 Tbsp (15 mL) ketchup
1 tsp (5 mL) dried oregano
1 tsp (5 mL) dried parsley
¼ tsp (1 mL) salt
generous pinch of pepper
1 lb (500 g) ground chicken
2 Tbsp (30 mL) BBQ sauce (use bottled kind or see the BBQ Sauce recipe if you want to make your own and use some for this recipe)
  1. Preheat the oven to 400°F (200°C).
  2. Drizzle the oil into the bottom of the baking dish. Set aside.
  3. Have a ⅓ -cup (80 mL) measuring cup ready and a big bowl of cold water for dipping your hands. Set aside.
  4. In another large bowl, beat the egg and milk with a fork. Add the bread, turning it over to soak both sides. Let the bread turn mushy, then use a wooden spoon or your hands to break up the bread into a lumpy paste. (Wash your hands if necessary.)
  5. Stir the Parmesan cheese, onion flakes, ketchup, oregano, parsley, salt, and pepper into the mushy bread mixture. Add the ground chicken to the bowl, then use your hands to mix everything up. Don’t be timid. You have to squish it to mix everything!
  6. Fill the ⅓ cup (80 mL) measuring cup just to the top with the chicken mixture. Tip the chicken out of the cup, pat it into a ball, and set it in the baking dish. The mixture is soft and sticky, so dip your hands into the bowl of cold water as you form the meatballs so the mixture doesn’t stick to your hands. Make 7 meatballs, then wash your hands.
  7. Bake on the middle rack of the oven for 30 minutes. Get help removing the baking dish from the oven, then brush the BBQ sauce onto the meatballs. Bake for another 5 minutes.
Makes 7 Really Big Chicken Meatballs.

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