I think I found this recipe on another food blog.
- 3 slices of Italian, torn into small bits
- 1/3 cup milk
- 3 ounces pancetta, finely chopped
- 1 small onion, finally chopped
- 1 garlic clove, minced
- 2 tablespoons olive oil, divided
- 1 egg
- 1 pound ground chicken
- 2 tablespoons tomato paste, divided
- 3 tablespoons parsley
1. Preheat oven to 400F with rack in upper third of the oven.
2. Soak bread in milk until softened, about 4 minutes.
3. Cook pancetta, onion, garlic, 1 tablespoon of the oil and salt and pepper to taste, in a skillet over medium heat until onion is softened, about 6 minutes. Cool slightly.
4. Squeeze bread to remove excess milk and then discard milk. (This step didn’t really work for me, as the bread seemed to have soaked up all the milk, no matter how much I squeezed.)
5. Lightly beat egg in a large bowl. Combine with chicken, 1 tablespoon of the tomato paste, pancetta mixture, bread and parsley. Form 12 meatballs and arrange on a baking pan.
6. Combine remaining paste and oil and brush over meatballs (as the original recipe says, this never really becomes a nice spread-able sauce).
7. Bake until meatballs are cooked through, 15 to 20 minutes.
Verdict: I found these meatballs to be too dry, weird considering that the bread soaked up all the milk. I also found that I am really not that big a fan of pancetta. Though the original recipe said we could substitute Canadian bacon in its place, I’m not sure that would have been enough to offset the dryness of the meatballs.