Google+ Allergy-Free Vintage Cookery: Chicken and Prosciutto Meatballs


Sunday, October 14, 2012

Chicken and Prosciutto Meatballs

Chicken and Prosciutto Meatballs
Ground chicken can be quite bland, but in this recipe I added layers of flavor with prosciutto, garlic, carrots and tomato paste to make a really delicious dish.  I wish I had made more!

Chicken and Prosciutto Meatballs (GF, DF, Egg Free)

1 lb ground chicken
4 slices prosciutto, minced
1 cup carrot, minced
1 Tbsp garlic, minced
½ onion, minced fine
1 Tbsp tomato paste
2 cups bread, torn (use Italian, French or white rice bread)
1/3 cup rice milk
salt & pepper

In a large mixing bowl, soak bread in milk for about 2 minutes, or until softened.  While you're waiting, mince the proscuitto, carrot, onion and garlic.  Do not mix these together yet -- you need to cook the prosciutto first.  Add salt & pepper to the softened bread to taste, plus the tomato paste and mix.  Set aside. 

Cook prosciutto in a small frying pan over medium heat for 2 minutes, stirring constantly. (Without oil in the pan, this can stick and burn.) Add garlic and cook 1 more minute.  Remove from heat.

Back in the large mixing bowl, add all the ingredients to the softened bread mixture and combine well.  Scoop by tablespoonful onto an ungreased baking sheet, and use your fingers to smooth the balls and approximate a round meatball shape.  These are too sticky to roll into balls.  Bake at 375 degrees for about 20 - 25 minutes or until golden brown.  Makes 20 meatballs.

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1 comment:

  1. The proscuitto would add such a lovely flavour to these meatballs. They sound scrumptious!