These meatballs are filled with herby goodness. I use what ever herbs I have on hand, and use LOTS of ’em!! Even Mr Picky has been know to eat one or two. These meatballs take about 30 minutes total to make so they are great weeknight meal. I usually make a double batch and freeze half for a quick meal on one of those nights I am just to tired to cook.
3 slices torn white bread
1/3 c milk
3 oz pancetta, finely chopped
1 small onion chopped
1 clove of garlic
3 TBSP fresh sage
3 TBSP fresh chives
3 TBSP Italian parsley
2 tsp thyme
Preheat oven to 400 degrees.
Tear bread into chucks, place in a bowl and pour milk over, soak for 5 minutes.
Cook pancetta in a small pan over medium heat until crispy.
In a food processor, add the onions, garlic and herbs, process until finely chopped. Add milk/bread mixture an pulse a couple times until combined, pour into large bowl. Add pancetta and chicken, use your hand to mix well.
At this point, you can freeze for later or bake.
Form 12 meatballs and place on a baking sheet. Spray or brush with a little olive oil. Bake for 15 – 20 minutes until cooked through and lightly browned.
Serves 4 – 6
3 WW points plus per meatball