4-5 boneless chicken thighs
2 tablespoons fresh garlic paste
1 small onion, finely chopped
1/2 cup chopped parsley
2 teaspoons of dried Italian herbs
4 green chillies, finely chopped
1 egg, beaten
1 palmful seasoned breadcrumbs
salt to taste
Mince the meat and add all the ingredients to it. If the mixture is too soggy add more breadcrumbs. Oil your palms and make small balls and keep aside. Heat up enough oil in a pan so that the meatballs won't stick and fry them on all sides till golden brown. Drain all the oil out by laying them on paper. At this point the balls will not be cooked through. You can either cook them in pasta sauce or in the oven. I put them on a sheet pan in a 400 degree oven for 35 mins.Meatballs frying in hot oil! Note to self, buy a splatter screen.
I cooked the spaghetti till al dente and tossed with some store bought arrabiata sauce, sugar snap peas and green peas for crunch and color. And ofcourse, top it with parmesan cheese.The finished product, we fought savagely over the scraps.
Next, I'm planning to make an Italian sub with the frozen meatballs. I'm thinking of putting the meatballs on a focaccia bread with tomatoes, onions and slices of pepper jack cheese and then grilling it openface. Will put photos of that when I do it.