Chicken Meatballs

I got this recipe from another blogger, but I liked them so much I thought I would share!  This recipe is taken directly from:  http://smittenkitchen.com/2009/10/baked-chicken-meatballs/

3 slices Italian bread, torn into small bits (1 cup)
1/3 cup milk
3 ounces sliced pancetta, finely chopped (you can swap in Canadian Bacon if you can’t find pancetta)
1 small onion, finely chopped
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, divided
1 large egg
1 pound ground chicken
2 tablespoons tomato paste, divided*
3 tablespoons finely chopped flat-leaf parsley

Preheat oven to 400°F with a racks the upper thirds. Soak bread in milk in a small bowl until softened, about four minutes.

Cook pancetta, onion, and garlic in one tablespoon oil with 1/2 teaspoon each of salt and pepper in a large skillet over medium heat until onion is softened, about 6 minutes. (Alternately, as in “I thought of this after the fact”, I’d bet you could render the pancetta for a couple minutes and cook the onions and garlic in that fat, rather than olive oil.) Cool slightly.

Squeeze bread to remove excess milk, then discard milk. Lightly beat egg in a large bowl, then combine with chicken, 1 tablespoon tomato paste, pancetta mixture, bread, and parsley. Form 12 meatballs and arrange in another 4-sided sheet pan (I used a 9×13 roasting dish).

Stir together remaining tablespoons of tomato paste and oil and brush over meatballs (the paste/oil does not mix in any cohesive manner, but just smoosh it on and run with it) , then bake in upper third of oven until meatballs are just cooked through, 15 to 20 minutes (though mine took a good 5 minutes longer).

* I accidentally added a heaping tablespoon of the tomato paste into the meatball mixture the first time I made it, and ended up liking it better than without it. I’d use the tomato paste on top too. It’s good both places.

I hope you all enjoy this recipe.  Jeff and I made meatball subs with them and they were terrific!  I’m sure they would be great with pasta or in any dish you would need meatballs.  One little note…I used a mini ice cream scoop and ended up with 26 little meatballs.  You can make a bunch in advance and freeze them as well.  YUM!

Turkey Lasagna

1 pound lean ground turkey
1 clove garlic, minced
1/2 tablespoon olive oil
1/2 pound thick sliced ham
2 cups mozzerella cheese, divided
1/2 cup Parmesan cheese, grated
1 package whole wheat lasagna noodles, cooked and drained
1 jar pasta sauce

Preheat the oven to 400*.   Over medium heat, brown the turkey in the olive oil.  Add in the garlic towards the middle to end of the cooking process to avoid burning.  Once the turkey is thoroughly cooked, remove from pan and drain on paper towels.

Mix turkey, ham, 1 1/2 cups of the mozzerella cheese, and the parmesan cheese together in a separate bowl. In a 13×9 baking dish that has been greased, begin assembling the lasagna.  Put down a little sauce to prevent sticking and then lay down the lasagna noodles in a single layer.  Next add a layer of sauce, then a layer of your meat mixture, then a layer of noodles.  Repeat.  On top of the last layer of noodles, add a little more sauce and top with the remaining mozzerella cheese.  Bake for 45 minutes or until cheese is melted and lasagna is completely warmed through.