Comments on: baked chicken meatballs

By: Jill

Jill — Sun, 15 Jan 2012 22:06:45 +0000

I made these and they were delicious! I used a 1 tablespoon scoop to make them appetizer size, and they were a hit at my gathering!

By: Tawny

Tawny — Wed, 04 Jan 2012 06:22:03 +0000

Forgot to purchase the pancetta which would’ve absolutely sealed all the flavors together – still very good but don’t forget the pancetta or canadian bacon substitute next time. ;-)

By: Sandra Van Laan

Sandra Van Laan — Thu, 15 Dec 2011 22:28:10 +0000

Broke the cardinal rule of entertainment cooking by not practicing this dish beforehand so I was a little nervous, but for naught! Followed the recipe exactly (with pancetta…divine!) and they were so scrumptious. Convenient because you can make the meatballs ahead of time and refrigerate until time to pop them in the oven. So yummy and perfect as regular or appetizer size depending on your audience!

By: Rosette

Rosette — Tue, 08 Nov 2011 01:53:31 +0000

I followed the recipe exactly, and these turned out good. They couldn’t hold a perfect spherical shape and flattened out eeeever so slightly, but they still look like meatballs. I topped spinach-artichoke fettuccine with these and some cherry tomato and garlic sauce with a sprinkle of parmesan. Totally satisfying but still light. :)

By: robin

robin — Tue, 08 Nov 2011 00:35:16 +0000

Any tips on making these ahead? I made some this weekend; froze half the batch and refrigerated the other half. I just reheated the fridge batch in the toaster oven, and they came out a bit dry. Should I have undercooked them on the first go round?

By: Sharon

Sharon — Wed, 02 Nov 2011 21:11:52 +0000

I kosherfied this recipe by soaking the bread in water and omitting the pancetta. It was very tasty. I served it for dinner with a side of spaghetti tossed with margarine and a side salad. I did follow one commenter’s suggestion to add a bit more salt to make up for the missing pancetta. Next time, I’ll brush a bit more tomato paste onto the top and sides because that added an extra burst of flavor.

By: Jonmon

Jonmon — Fri, 23 Sep 2011 19:14:28 +0000

Used Panko crumbs instead of milk-soaked bread. Fantastic — sill tasted cheesy! (also good for the kosher thing)

By: Noaya

Noaya — Tue, 23 Aug 2011 09:01:02 +0000

These are so good! I’m not a meatball fan myself, but have found these to be really tasty and great. I live in Israel, where pancetta is pretty hard to get, but I still do the effort and get it whenever I want these. They’re definitely in my recipe book.

By: Carlen

Carlen — Mon, 15 Aug 2011 13:37:37 +0000

I’ve been wanting to try this recipe for a while now, and last night (being a drinking-wine-on-the-couch kind of night) was the perfect opportunity. I couldn’t have been happier with the results! Thanks for the deliciousness! My next conquest will be the Southwestern Pulled Brisket. Yum!

By: Radley

Radley — Fri, 15 Jul 2011 03:48:38 +0000

Have you ever thought of turning this into meatloaf? I wonder what that would add to the cooking time…