Y’all. My friend and I made meatballs the other day and oh my goodness.
This was one of those meals that we just “yummm”d and “mmmmm”d and “oh my goshhhhhh”d the entire meal. The entire meal. I think few other words were said, but for real, we were real proud of these meatballs.
We made beef and chicken meatballs– they were both good, but the chicken ones were definitely my favorite. Because rosemary grows outta control in Austin, I went down the street and picked some fresh rosemary! (Thank you neighbors??!) The rosemary made such a delicious difference.
Also the red peppers and onions add a great texture, just be sure to dice them up small!
We ate these with some rosemary roasted potatoes (also phenomenal), the Mast-O-Khiar yogurt dip, and of course, a nice glass of red wine!
Rosemary Chicken Meatballs
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients (15-20 meatballs)
- 3/4-1 lb. Organic Ground Chicken
- 1/2 large onion, chopped
- 2 garlic cloves, diced
- 1/4 c. diced red bell peppers
- 1 egg
- 1/4 c. bread crumbs
- 2 tsp cumin
- 1 tsp fresh rosemary
- Salt and Pepper
In a bowl, combined chopped onion, diced garlic cloves, diced red bell peppers, egg, bread crumbs, cumin, rosemary, and a dash of salt and pepper.
Mix thoroughly with ground chicken.
Form into meatballs, I did 3/4-1 inch diameter.
Place on pan at medium. Cooking at a lower heat will help them cook through, while slowly browning the outsides.
Serve with pasta, yogurt or have them as appetizers!