Mini Chicken Meatballs - cooking recipe

Ingredients

1/4 cup plain breadcrumbs
1/4 cup parsley, grated
2 large eggs, lightly beaten
1 tablespoon whole milk
1 tablespoon ketchup
3/4 cup romano cheese, grated
3/4 teaspoon salt
3/4 teaspoon fresh ground black pepper
1 lb ground chicken
1/4 cup olive oil
1 1/2 cups low sodium chicken broth
1/2 cup fresh basil, chopped
1/2 cup parmesan cheese, grated

Preparation

In a medium bowl, stir together breadcrumbs, parsley, eggs, milk, ketchup, Romano cheese, salt, and pepper. Add the chicken and combine well. Use a melon baller (or a teaspoon measure) to scoop the mixture; roll the seasoned chicken into 3/4-inch mini meatballs.
Heat oil in a large skillet over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs and brown the tops, about 2 minutes longer. Add chicken broth and bring to a boil. Reduce heat to low and simmer until the meatballs are cooked through, about 5 minutes. Garnish with chopped fresh basil and Parmesan cheese.