Chicken Meatball Skewers

Don’t throw away leftover mashed potatoes! This recipe gives you a great chance to use them.

Serves: 8Hands-on: 10 minutesTotal: 50 minutesDifficulty: Easy

Serves: 8


  • 8 large, sturdy sprigs rosemary (about 6 inches long)
  • 2 lbs. ground chicken
  • 2 medium shallots, peeled and minced
  • 1⁄2 bulb garlic, peeled and minced
  • 1 large egg, lightly beaten
  • 1⁄2 cup grated Parmesan cheese
  • 1 cup mashed potatoes
  • 1⁄2 tsp. ground black pepper


  • Leaving 2 inches of leaves at the top of each rosemary sprig, strip remaining leaves and chop. Measure 1 tablespoon chopped rosemary and set aside. Reserve remaining chopped rosemary for another use.
  • In a large mixing bowl, combine chicken, shallots, garlic, egg, cheese, potatoes, chopped rosemary, and pepper. Form the mixture into balls about 2 to 3 inches in diameter.
  • Preheat oven to 375°F. Place the meatballs in a lightly greased baking pan and cover. Bake for 30 minutes. Uncover and brown for 10 minutes.
  • Cool meatballs about 10 minutes. Skewer 3 meatballs on each rosemary skewer. Serve warm.