Nikki's Chicken Meatballs

A few notes and disclaimers:

I am an "eye-ball it" kind of cook, which means I don't measure a whole lot. The only thing I measured in the recipe below was the chicken (portions are everything on the P90X diet). Feel free to adjust the seasonings according to your taste.

I sauteed my meatballs in fat-free, low-sodium chicken broth since I'm fat restricted (this is a useful tip from the P90X nutrition book), but given the choice I probably would have used a little olive oil instead. However, the chicken broth reduced down to a nice glaze-y sauce that is delicious with the meatballs and kept them from drying out, so just beware of this if you decide to go with a more traditional sauteeing method. These can also be baked, but you probably won't get the crusty golden outside that sauteeing gives.

Ground chicken is not as lean as ground turkey (11 grams per 1 lb. vs 4 or 5 for turkey) so if you are severly fat restricted I suggest substituting the turkey (although the meatballs will be considerably drier). I plan on trying these with ground turkey in the near future. I also plan on trying to make my own ground chicken as it has been impossible for us to find a low-fat, white meat only variety in any of our stores.

Finally, DO NOT add any more salt than I have listed here. The chicken broth, though reduced in sodium, still has a considerable amount and when reduced will become saltier. Trust me on this one!

Nikki's Chicken Meatballs

6 oz. ground chicken

1 small garlic clove (I actually just used half a medium sized clove)

pinch kosher salt

1/2 tsp. smoked paprika

1/2 tsp. thyme

5 grinds pepper (I used McCormick's Tellicherry Pepper Blend)

1/2 cup Fat-Free, Reduced Sodium Chicken Broth

Finely mince the garlic clove, sprinkle with pinch salt. Continue to mince and smoosh (that's my technical term ;) basically just rub the knife over it) until a paste forms. (This step is not necessary but does allow the garlic to completely melt into the meatball so you end up with essence of garlic, not vampire-killer breath). In a bowl mix together the chicken, garlic, and other flavorings.

Heat a medium sautee pan over medium high heat. When a few tablespoons of chicken broth bubble in the pan it is hot enough. Divide the chicken into 4 golfball size balls and place in pan (NOTE: the chicken will be sticky and may not hold the ball shape well, but it will not fall apart in the pan. Once it begins to cook it will firm up and you can shape easier if you care about that kind of stuff.) Sautee meatballs on each side until cooked through (about 15 minutes). You will need to continue to add chicken broth a few tablespoons at a time as the broth reduces and becomes dark. To get maximum browning on the meatballs move them as little as possible and only add enough broth to keep the pan and the drippings from burning. Once the meatballs are cooked through, and the remaining chicken broth and reduce for another five minutes until a glazed sauce forms. Serve.

***I made garlic bread to go with this from a whole wheat English Muffin toasted with 1 teaspoon olive oil (optional), garlic salt, and .5 oz Parmesan cheese. It was delicious.