Chicken Meatballs

When we lived in Tucson we tried this Italian restaurant on the corner of River and Campbell. I believe it was called Vivaces. Any way, they had a spaghetti and meatball plate that was made with Chicken meatballs. I loved it so much that I will occasionally just crave that dish again. I modified a regular meatball recipe that I found in the Betty Crocker Cookbook for chicken meatballs...

What You Need

1 lb ground chicken ( you can find it in the meat department of almost any grocery store over by the ground Turkey)

1/2 c Italian style Bread Crumbs

1/2 c Parmesan cheese

1 egg, beaten

2 T milk

1/2 t Worcestershire Sauce

1/2 t salt

1/4 t pepper

1/2 onion, diced small/minced

Directions

Mix all ingredients in medium sized bowl until combined. Grease a cookie sheet with Crisco. Take a pinch of meat mixture (about 2 T size) and roll into a ball (the mixture is very sticky, to avoid it sticking to your hands you can grease your hands with Crisco before rolling), then place on the prepared cookie sheet. Repeat until all the meat mixture has been used, placing meatballs about an inch apart. Bake at 400 degrees for 20-25 minutes, or until meatballs are cooked through. Serve over pasta with your favorite spaghetti sauce.