Lean Chicken MeatBalls (How to make homemade ground chicken)

I have been up all night looking forward to meat balls when I realized that I would half to go to the store if I wanted to make some. I was not in the mood to go to the grocery store(just for ground beef), so I looked to see if I had any ground chicken. I know I should know what is in my refrigerator. I have a “food blog” so I should know!  I was just hoping ground chicken would appear and I would not half to go to the store. For some odd reason I am obsessed with going to go to the store at night, that way I can wear pajamas. Then I know no one will look at me with this “look” of does she really have pajamas on? Morning and day time shoppers can be so critical; they will walk up to me in the dairy section just to get a good look (at my pajamas) roll their eyes and walk away.

Since it is my day off I can just get ready to go (ain’t no body got time for that)!  I am looking forward to making meatballs not spending time in the store. I decided why not make my own ground chicken. I call it lean ground chicken since I only used the breast and nothing else. The homemade ground chicken breast made some excellent meatballs. I really don’t know if they will make excellent ground chicken tacos, but you know me I will try. My protest of not going to the store has led me to create an easy way to make chicken meatballs and never leave the house. I wonder what else I can do if I never leave the house.  I would like to thank all those critical daytime shoppers! Love Ya!

Lean Chicken MeatBalls Recipe: Adapted from baked chicken meatballs
1.5 lb chicken breast
¼ tsp. thyme
¼ tsp. oregano
¼ tsp. rosemary
¼.tsp. marjoram
¼. tsp. sage
½. tsp. salt
1 medium onion
2 garlic cloves
2 tbsp. olive oil
1 egg
1 ½ cup bread crumbs
Recipe Directions: Preheat oven to 350 degrees. Place a tbsp of olive oil on a baking sheet and set aside. In a food processor place chicken breast and pulse until it looks like a paste, place in a bowl and set aside. On low to medium heat add a tbsp of olive oil to sauce pan and let warm up; chop up the medium onion and garlic and add to the oil and sauté until the onions are translucent.  Once the onion and garlic has cooled add to the bowl. Place salt and spices to the bowl and mix. Add egg and mix, then add the bread crumbs and mix. Form into balls and place on baking sheet. Place in the oven for 15-20 minutes. Let cool and serve.

Recipe Notes: I used panko bread crumbs which made the meat balls crunchy; the next day they were not crunchy at all. If you would like your meat balls to have a golden brown color on the top, brush with olive oil and broil for about 5-10 minutes. Mine took about 5 minutes at 375. I also used a  ice-cream scoop to form my meat balls. Make sure you finely chop up your onion. I am a garlic lover if you are not just use one clove. If you do not have these spices you can always use an Italian blend seasoning it works just as well.

Grinding Chicken Breast Notes: I processed two chicken breast at a time in the food processor. I used three chicken breast for the ground chicken and I got 2 cups and half of ground chicken. I also used the shredder as an experiment and left the chicken a bit frozen; the chicken looked exactly the same as it did without the shredder blade. However I did get more of a mess, more dishes to clean, and a piece of fat that was left on the shredder.