Directions

• Although this recipe seems a little complicated, I assure you it is not. It is important to prepare the ingredients from the beginning and follow the steps carefully. If you think that the chicken breast is bland and you want the meatballs to have more fat, replace 300g of the chicken breast with 300g of boneless chicken thighs. I also mention that I used a frozen mix of aromatic herbs, because throughout the summer I make supplies for the winter, when they are not as easy to find. So you can use fresh flavored herbs if you have them, in the desired quantity.
• To begin with, I chopped the chicken breast into cubes. I chose to use a food processor both to finely chop the meat and to mix the entire composition for the meatballs. If you already have the minced meat, you can mix everything in a large bowl.
• Add the ingredients for the meatballs one by one in the food processor. Cut the green onion into large pieces to make it easier to chop. We also break the 2 eggs, add the spices and we are ready to combine everything in a delicious composition.
• The last ingredient added is flour and we mix everything very well. You can check very simply if the taste and consistency of the parmesan meatballs is to your liking by frying 1 teaspoon of the mixture. You can repeat this procedure until you reach the desired taste. If the composition seems too soft, add 2 more spoons of flour, if it seems too firm, add 1 egg.
• Use a spoon to scoop out the mixture and start forming the meatballs. Keep a bowl of warm water in which to soak your hands in order to be able to form the meatballs more easily without them sticking to your hands. Continue forming the meatballs until you finish the entire composition in the food processor.
• Choose a deep non-stick pan, be careful which pan you choose, because in this pan we start and finish the dish. Add 2 tablespoons of oil and set the temperature to low to medium. Add the meatballs without crowding the pan, we want to give them a nice color and not smother them. We fry the meatballs on both sides until they get a nice golden brown color and remove them on a plate and leave them aside.
• In the remaining oil in the pan, add the tomato sauce, which we dilute with warm water, season with salt and freshly ground pepper, mix and bring to the boil. We taste to check if it is necessary to add more spices or sugar in case the tomato sauce is too acidic. We add the finely chopped garlic, the aromatic herbs and last but not least the meatballs. Cover the pan with a lid and cook for 10-15 minutes on low heat, until the meatballs are completely cooked and the tomato sauce thickens. From time to time we lift the lid and mix gently without crushing the meatballs.
• I chose to serve these wonderful meatballs with a fine mashed potato. I used about 500-600g of potatoes, after they were cooked I added milk, butter and salt. I used a special strainer for mash, to give it the smoothest possible texture. Enjoy!