Last weekend, I attended a potluck dinner at a coworker’s house. Potlucks are always a little scary, because you never know what other people are going to bring: will there be too many main dishes and no sides or desserts? Will there be all desserts and no main dishes? Will the food be fatty or swimming in thick sauces?
I thought about making a Russian dish – a vegetable caviar. But that was going to take about 3 hours, and I didn’t have that long. Then I decided that I had better bring a “safe” main dish, so that I wouldn’t go hungry – just in case.
I opted for turkey meatballs…. Tosca Reno’s meatballs from her Eat Clean Diet Cookbook (which I’ve just added to my ‘favorite cookbooks’ page). Except when I went to the grocery store, I found that ground turkey was expensive and that boneless skinless chicken breasts were on sale. Good thing I just got a meat grinder attachment for my KitchenAid 🙂
Chicken meatballs it was!
I also improvised on the herbs… Tosca calls for fresh parsley, basil, and oregano – but I used the fresh parsley, sage, marjoram, and thyme that I had left over from my Thanksgiving stuffing recipe. You can certainly use whatever herbs you like.
They came out great – not dry like you might expect from lean meatballs (honestly!!). And everyone loved them. I even had a request for the recipe!
adapted from Tosca Reno’s Eat Clean Diet Cookbook
1 1/2 lb ground chicken breast (you can also use turkey, or if you’re vegetarian, use textured vegetable protein)
1/2 cup finely chopped onion
1 egg, lightly beaten
1 cup oat bran (or you can use breadcrumbs)
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh thyme, finely chopped
2 tablespoons fresh sage, finely chopped
1 tablespoon fresh marjoram, finely chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper
1. Preheat Oven to 400 degrees F
2. In a large bowl, mix the egg and oat bran (or breadcrumbs). Add herbs, salt and pepper; mix well. Add remaining ingredients (chicken, onion, garlic) and mix well. Make meatballs and place on a baking sheet lined with parchment paper. Bake for 20 minutes, or until golden.
I doubled the recipe (it doubles well) and it made a good amount. I had some of the leftovers tonight for dinner… I ate them cold and they were sooooo good!