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Tuesday, May 19 2015

3 1/2   ounces   oil-packed dried tomatoes, well-drained (3/4 cup)
3      cloves garlic
1/4   teaspoon   kosher salt
1/8   teaspoon   freshly ground black pepper
1/4   cup   seasoned fine dry bread crumbs
1 1/2   pounds   ground uncooked chicken
1/2   cup   whole milk ricotta cheese
2      eggs, lightly beaten
1    tablespoon   whole milk
1    tablespoon   chopped fresh parsley
2    teaspoons   dried thyme, crushed
1    teaspoon   dried oregano, crushed
1    teaspoon   dried marjoram, crushed
2    tablespoons   olive oil
White Sauce for Meatballs
3    tablespoons   all-purpose flour
2    tablespoons   butter
1    cup   chicken broth
1    cup   whipping cream or whole milk
1    tablespoon   white balsamic vinegar
1    teaspoon   Worcestershire Sauce
1/2   teaspoon   dried thyme, crushed
1/4   teaspoon   salt
1/8   teaspoon   ground black pepper
2    tablespoons   chopped fresh parsley

Preheat the oven to 350 degrees F.
In a food processor, pulse the dried tomatoes, garlic, salt, and pepper. Add the bread crumbs and pulse to combine.
Transfer the mixture to a large bowl. Add chicken, ricotta cheese, eggs, milk, parsley, thyme, oregano, and marjoram. Combine until uniform in appearance. Roll the mixture into 1 1/2-inch balls (about 1 1/2 tablespoons each).
Place in a 15x10x1-inch baking pan lined with parchment paper. Brush with olive oil. Bake for 16 minutes or until cooked through (165 degrees F).
White Sauce for Meatballs
In a medium saucepan combine flour and butter over medium-high heat. Cook and stir for 2 minutes until it turns blonde.
Add the chicken broth, cream, vinegar, Worcestershire sauce, thyme, salt and pepper. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in parsley.

Per Serving: cal. (kcal) 47, Fat, total (g) 3, chol. (mg) 26, sat. fat (g) 1, carb. (g) 1, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 0, pro. (g) 4, vit. A (IU) 67.02, vit. C (mg) 2.34, Thiamin (mg) 0.02, Riboflavin (mg) 0.07, Niacin (mg) 1.04, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 2.51, Cobalamin (Vit. B12) (µg) 0.13, sodium (mg) 46, Potassium (mg) 131, calcium (mg) 14, iron (mg) 0.42, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:02 am   |  Permalink   |  0 Comments  |  Email

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