Summer Chicken Meatballs - 18Qt. Roaster / Food Grinder
10 lbs ground chicken breasts
Herbs and Spices
2 cups fresh, basil leaves, rinsed
fresh oregano, strip leaves from 10-12 stems
1 cup fresh parsley, plain and/or curly
liberal amount fresh, ground black pepper
salt to taste
1/2 cup minced garlic, from a jar
2 medium to large onions, chopped
1 10oz pkg. frozen spinach, thawed [squeeze out water]
Process in food processor, adding Olive Oil (1-2 Tbs at a time) to blend fine consistency. It will take 2 to 3 times to get all herbs and onions processed. If you have any leftover Zucchini, process with herbs, adding olive oil as needed and remove any chunks that don't pulverize.
Love garlic? Add some garlic powder.
2 8oz blocks of Feta, crumbled
1½ cups grated Parmesan, from a jar
2 cups italian bread crumbs
8-10 slices bread, let it dry out a little. Pull into tiny pieces.
1 cup stuffing mix for chicken
Prepare herbs first, then grind chicken breasts using a Nesco® or Open Country® Food Grinder. Add herbs to meat, along with cheeses and breads. Mix thoroughly with your hands. Meat mixture will appear a little green but that's a good thing.
Wipe baking sheets with cooking oil. Roll meat into "golf ball-sized" balls. Bake at 400º 20-25 minutes in a Nesco® Roaster Oven. Meatballs will have a light brown tint. Remove from oven and allow to cool. Serve with your favorite spaghetti sauce.
These also make delicious subs with Provolone or white American Cheese on sub rolls with spaghetti sauce.
Another suggestion: Cook in Alfredo Sauce and serve with pasta and your favorite summer vegetables. Enjoy!!!
Yield: Approximately 128 meatballs
Submitted by Laurie Bibinski, N. Marshfield, MA