So I had taken some chicken breasts out of my freezer to thaw, but left one behind, figuring I would get to it later in the week. Later in the week came and I wasn’t in the mood to grill it or make a cutlet or so whatever it is people do with a single chicken breast. I was really in the mood for meatballs to go with my polenta fries.

I realized I do not own a grinder, and a food processor would probably destroy the meat’s texture. So I decided to see what I could do with a knife. As I started to chop, I remembered I have a meat mallet for pounding cutlets. I decided to use that on the breast, combined with chopping, and I was really pleased with the results. It was then time to put the meatballs together.

CHICKEN MEATBALLS
1 chicken breast (4 – 5 ounce piece)
1 egg
1/3 cup bread crumbs
1/4 cup parmesan cheese
1/2 onion, roughly chopped
2 tablespoons fresh parsley
1 tablespoon Italian seasoning
Dash of Worcestershire sauce
Dash of Hot Sauce (I used Sriracha)
Salt and Pepper

1. “Grind” the breast by the method of your choice
2. Mix all ingredients together, first stirred with a spoon, then knead by hand
3. Portion out the meatballs to the size of your choice, I used an ice cream scoop to make balls slightly larger than a golf ball
4. Chill the meatballs for about half an hour to set
5. When ready, pour oil in the vessel of your choice (I like cast iron), heat to about 350 degrees
6. Fry meatballs 2-3 minutes on each side. Depending on the size, you may want to finish in the oven to ensure they are thoroughly cooked
7. Serve with marinara for dipping