Chicken Balls

Preparation Time: 90 min

Yield: 8 or 9 2-3 inch chicken balls

In a small bowl combine:

2 well-beaten eggs

1 tsp fresh-ground lemon juice

In a large bowl, combine:

1/4 cup unseasoned bread crumbs

2 tablespoons chopped parsley

3 tablespoons of dried grated parmesan cheese

1/2 tsp salt

2 tsp freshly grated lemon rind (or 1 tsp dried)

1/4 tsp sage

1/4 tsp thyme

Add dry ingredients to eggs and mix, then add

.68 kg (1.5 lb ) lean ground chicken

 and mix well with hands.

Roll into 2-3" balls (1/3 cup each)

Brown balls lightly in peanut oil in frying pan and drain them.

Place balls in an 8x8" pyrex pan.

Pour over them 1 bottle of tomato sauce.

season with basil.

Bake covered in 350 ° F oven for 60 min.

Check that internal temperature of balls is 160 ° F.

Drain balls and discard sauce.

Serve on any tubular pasta, with tomato sauce

or for a different texture, serve with no sauce on a serving of oven rice

They freeze well, individually wrapped in aluminium foil, inside an airtight container.

Reheat from frozen for 60 min at 350° F in your toaster oven.

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