Summer Chicken Meatballs - 18Qt. Roaster / Food Grinder www.nesco.com

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.


Summer Chicken Meatballs - 18Qt. Roaster / Food Grinder www.nesco.com


Love garlic? Add some garlic powder.

Cheese
2 8oz blocks of Feta, crumbled
1½ cups grated Parmesan, from a jar

Breads
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.


Summer Chicken Meatballs - 18Qt. Roaster / Food Grinder www.nesco.com


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.

Other Options:
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