Comments on: baked chicken meatballs

By: Culinspiration

Culinspiration — Thu, 18 Mar 2010 14:56:08 +0000

These are wonderful. I subbed turkey and they turned out great. Try them with a little chopped tarragon next time; it add a special something. Thanks for the great recipe!

By: Kelly

Kelly — Wed, 17 Mar 2010 02:57:59 +0000

Made these for an Oscar Party and they were a huge hit. I just used regular bacon instead of the pancetta.

By: Grace

Grace — Sat, 13 Mar 2010 00:24:24 +0000

I just found your website and I must say, OMG, I’m in love with it!!! Just wanted to tell you that I plan to try several of your recipes over the next few days, including this one!

P.S. I have the same knife as you do!

By: Michelle

Michelle — Tue, 02 Mar 2010 22:42:44 +0000

I made these last night for dinner, minus the pancetta (trying to lose weight) and they were fabulous! I added a little bit of extra salt to compensate for omitting the pancetta, and they still had great flavor and texture. I did have to bake them for 25 minutes to make sure they were cooked, but they were moist and yummy. I will definitely keep this for a healthier version of meatballs.I also would like to try adding more tomato paste inside the meatballs because 1 tbs. was good, but more would probably be better.

By: Carissa

Carissa — Sun, 21 Feb 2010 02:18:01 +0000

Oh. My. Goodness. These are delicious and are, as my southern Grampa used to say, “workin’ again’ me” being a vegetarian (ummm, does chicken HAVE to count in that whole vegetarian/non-vegetarian debate?). They not only taste fabulous, but they LOOK really pretty. I’d absolutely make these as poke-a-toothpick-in-’em munchie for a casual dinner party… ESPECIALLY if I had the foresight to double the recipe and serve some to the family and then freeze the rest for just the right casual dinner party opportunity!

By: deb

deb — Sun, 21 Feb 2010 01:21:44 +0000

Just bad editing. It should, and will shortly, say “a rack in the upper third of the oven”.

By: Kate

Kate — Sun, 21 Feb 2010 01:15:27 +0000

Preheat oven to 400°F with a racks the upper thirds.
What does that even mean?

By: Jules

Jules — Wed, 10 Feb 2010 05:53:57 +0000

One night a couple months ago while surfing your site, my hubby looked over my shoulder and saw this recipe and said, “Make THAT!” So, I did. It’s now a familly fave. I used ham in place of the pancetta (I know not the same, but it’s what I had on hand) and used ground turkey in place of ground chicken (again, what I had on hand). The best part was my husband’s comment when he bit into it for the first time. Without having actually read the recipe, he said, “Do these have cheese in them?” I laughed out loud. Thanks for a quick, yummy family fave!

By: Steph

Steph — Sun, 07 Feb 2010 21:29:21 +0000

Just made these for lunch! Chopped up thinly sliced pancetta from the deli section since it was all I could find, but it turned out well. Also sauteed mushrooms with it instead of onions because I don’t keep onions around the apartment, and used a mix of dried oregano and basil. Cooked at 400 for about 12 min (our oven gets pretty hot though) and they were perfect. I used an ice cream scoop to shape them since the mix was pretty wet, so they were only about 3in or smaller (probably why there was a low cooking time). Ate two before I even managed to decide what I wanted to do with them. Worked out great with leftovers for later this week and even some meat to freeze for a fast dinner another time. Can’t wait to try other recipes on the blog!!

By: Julia

Julia — Sat, 06 Feb 2010 01:33:55 +0000

I just made these for dinner and they were super tasty! I used dried oregano instead of parsley and made spaghetti to put along with them. I love that they’re a fairly quick dinner to make and they’re substantial. Thanks for another good recipe Deb!