Rosemary Chicken Meatballs
Don't throw away leftover mashed potatoes! This recipe gives you a great chance to use them.
Serves 10
2 shallots
½ bulb garlic
3 sprigs rosemary
2 pounds ground chicken
1 egg, lightly beaten
½ cup fresh-grated Parmesan cheese
1 cup mashed potatoes
Fresh-cracked black pepper
Peel and mince the shallots and garlic. Clean and chop the rosemary leaves.
In a large mixing bowl, combine all the ingredients. Form the mixture into balls about 2 to 3 inches in size.
Bake or fry the meatballs: To bake, preheat oven to 375°F. Place the meatballs in a lightly greased baking pan, and cover. Bake for 30 minutes. Uncover, and brown for 5 to 10 minutes. To fry, heat about 1 tablespoon olive oil to medium temperature in a skillet. Fry for 30 minutes, uncovered and stirring occasionally, until cooked through.
Transfer the meatballs to paper towels to drain. Serve plain, with sauce, or over pasta.
