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
Ingredients
- 8 large, sturdy sprigs rosemary (about 6" long)
- 2 lbs. ground chicken
- 2 medium shallots, peeled and minced
- ½ bulb garlic, peeled and minced
- 1 large egg, lightly beaten
- ½ cup grated Parmesan cheese
- 1 cup mashed potatoes
- ½ tsp. ground black pepper
Directions
- 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" 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.
| Amount per serving | |
|---|---|
| Calories | 230 |
| Total Fat | 13g |
| Saturated Fat | 4.5g |
| Cholesterol | 130mg |
| Sodium | 280mg |
| Total Carbohydrate | 6g |
| Dietary Fiber | 1g |
| Sugars | 1g |
| Protein | 23g |
Recipe Information
Serves: 8
Ingredients
- 8 large, sturdy sprigs rosemary (about 6" long)
- 2 lbs. ground chicken
- 2 medium shallots, peeled and minced
- ½ bulb garlic, peeled and minced
- 1 large egg, lightly beaten
- ½ cup grated Parmesan cheese
- 1 cup mashed potatoes
- ½ tsp. ground black pepper
Directions
- 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" 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.
Nutrition Information
| Amount per serving | |
|---|---|
| Calories | 230 |
| Total Fat | 13g |
| Saturated Fat | 4.5g |
| Cholesterol | 130mg |
| Sodium | 280mg |
| Total Carbohydrate | 6g |
| Dietary Fiber | 1g |
| Sugars | 1g |
| Protein | 23g |