castle cookbook

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Chicken meatballs

David Weiss

Combine 1 lb of ground chicken, 1/4 cup finely chopped white onion, 1/2 cup parmesan, 1/2 cup panko bread crumbs, 1/2 chopped parsley, 1 tsp black pepper, 1 tsp salt, 1 clove garlic minced, 1/2 tbsp lemon zest, and 1 egg in a large bowl.

Form meatballs any size from a golf ball to a tennis ball. Press 1/2 inch cube of mozzarella into each meatball and re shape until smooth. Dredge in flour, wash in whisked egg, and roll in panko bread crumbs.

Fry in 1/4 inch of vegetable oil until golden on all sides. Bake 15 minutes at 400F.


*Approx 8-10 per lb

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