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The New York Times
Chicken Meatballs, Italian Style
Delicious Italian-style chicken meatballs made with fragrant herbs, juicy tomatoes, and a hint of Parmesan cheese - a perfect, easy dish for any weeknight!
312
263
235
1 hr
TOTAL TIME
169
CALORIES
$0.55
PER SERVING
Ingredients
8 INGREDIENTS
8 SERVINGS
lemon wedges
freshly ground black pepper
1/4 cup fresh parsley
1 chunk parmesan cheese
all-purpose flour
for dredging
1 small onion
cut into chunks
1 lb boneless chicken thighs
cut into one- to two-inch chunks and frozen for about a half-hour
2 tbsp extra virgin olive oil
Directions
8 STEPS
View Directions on The New York Times
Health Info
Macros
6g
CARBS
8g
FAT
15g
PROTEIN
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
Why do my chicken meatballs come out dry?
What should I mix into my chicken meatballs for more flavor?
How can I tell when my chicken meatballs are cooked through?
How do I keep my chicken meatballs from falling apart?
What's the best way to cook chicken meatballs if I'm making a large batch?
How can I make my chicken meatballs more tender?
Can I use chicken meatballs in a soup?
Can I freeze my homemade chicken meatballs?
Why are my chicken meatballs tough?
How can I make gluten-free chicken meatballs?
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