You'll love this make-ahead recipe for garlicky meatballs that are perfect for dipping in gravy or marinara sauce.
Author: Rachael Ray
Recipe type: Appetizer
Cuisine: American
Serves: 20
Ingredients
1 cup rice pilaf, cooled
1½ pounds ground chicken
¼ cup onion, grated
2 cloves garlic, grated
3 tablespoons parsley, chopped
1 cup grated Parmigiano Reggiano cheese
1 egg, beaten
Salt and pepper
Extra virgin olive oil (EVOO), for drizzling
Instructions
In a large mixing bowl, combine the rice with the ground chicken, onion, garlic, parsley, Parmigiano Reggiano and egg. Season with salt and freshly ground black pepper. Flatten out the mixture in the bowl and score it into four portions using the side of your hand. Shape each portion into five balls — you should have 20 meatballs in total.
Arrange the meatballs on a nonstick sheet pan and drizzle them with EVOO. Place in the oven and bake until the meatballs are cooked through and golden brown, about 10-12 minutes at 400 degrees.
Recipe by PrestonSpeaks.com at http://www.prestonspeaks.com/2015/04/21/cheftails-preston-with-nutrish/