Meatball Madness

You know what’s madness? How easy this recipe is. And how good it tastes. And how well these chicken meatballs freeze! It’s a meatball trifecta.

There are about as many meatball recipes out there as there are people who make them, so this is by no means the be-all-and-end-all of meatball recipes. However, it was given to me by Jay’s grandmother, so it’s definitely a tried and true one that has stood the test of time. They’re a big hit at every family dinner at which they make an appearance, and that’s good enough for me.

The beauty of this recipe is that there is no definitive recipe at all. When I called Jay’s grandmother to find out what she does, there was a lot of “a splash of this” and “a dash of that”. I’ve made them a few times, and have tried my best to come up with actual measurements for the splashes and dashes to make things a bit simpler for those of you who are having your first go at making your own meatballs. If you don’t follow it to a T, I can pretty much guarantee that your meatballs will still be delicious!

In the photos below I’ve served them with radiatori pasta, because that was the box that was already open in my cupboard. However, these meatballs make a great stand-alone side dish for any Shabbat dinner or Passover Seder if you’re looking for an alternative to turkey, brisket or the like.

Have your own family meatball recipe? Feel free to share it in the comments section below!

Easy Chicken Meatballs

chicken meatballs

Makes approximately 30 meatballs

FOR THE MEATBALLS:

2 packages (about 0.85kg) lean ground chicken
2 eggs
Heaping 1/2 cup of bread crumbs or matzah meal
1 tbsp of dried onion flakes, mixed with 1 tsbp water (to plump)
Scant 1/4 cup of ketchup
1 tsp steak seasoning

FOR THE SAUCE:

2 cups of ketchup
2 cups of pasta sauce
1 1/2 cans of diet ginger ale

  1. In a large pot, mix together all of the ingredients for the sauce over a low heat.
  2. In a large bowl, mix all of the ingredients for the meatballs together, either with a fork or with your hands. If you have them available, wearing disposable gloves will help keep your hands clean and will allow you to wet your hands periodically to keep the meat from sticking too much.
  3. Pinch off about 1 heaping tablespoon of meat and roll in the palm of your hands into a ball. Place each ball into the sauce in the pot, and repeat until no meat remains.
    IMG_1940
  4. Cook covered on low heat for 1 to 1.5 hours, until meat is cooked and sauce has thickened to desired consistency. If sauce appears too thin, add some extra pasta sauce.

Can be frozen in an air tight container.

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