No matter what country you are from, you will find a version of meatballs. Maybe it’s because meatballs are a classic comfort food no matter where you live. All these versions have two things in common: They’re made from ground meat rolled into balls. From there, the meatballs vary according to different tastes and available ingredients.
The meatballs made from the following recipe are easy to prepare for a weeknight dish. Just make sure to have all the ingredients measured out in advance. I often serve half of them for a meal and then freeze the rest for another meal.
I have witnessed this as a generational crowd-pleaser for everyone from babies to grandparents. Ground chicken instead of beef lightens these meatballs that are baked rather than fried. Look for 93 percent lean ground chicken. Grated Parmesan cheese, Dijon mustard, fresh rosemary, and finely chopped vegetables add plenty of flavor and texture, reducing the need for additional fat or cream. You can also use shredded zucchini and carrot instead of the sautéed veggies if you prefer.
A simple tomato sauce spruced up with capers and olives give these airy, fluffy meatballs an Italian touch. Use a good-quality marinara sauce and add basil and rosemary for a fresh, herbal hint. Capers and olives bring an aromatic zesty punch to the sauce.
Serve these meatballs alone, with your favorite pasta, or on a baguette with the tomato sauce spooned over them. This recipe can also be adapted to make a meatloaf. Form the mixture into a large loaf shape, place it in a baking pan, and bake it for 1 hour at 400 degrees F. For extra flavor, spoon over some of the sauce while the meatloaf is cooking.
Baked Chicken Meatballs
Makes about 30 meatballs; serves 8 to 10
For the Meatballs
