Deliciously cheesy meatballs, these taste great on their own or served with accompaniments like pasta or fries.
3 slices white bread, torn into small bits (1 cup)
1/3 cup milk
2 small onions, finely chopped
1 tbsp. finely grated cheese
1 small garlic clove, minced
1 large egg
1 pound or half kg ground chicken (I used breast)
1 tablespoons tomato paste
3 tablespoons finely chopped parsley
1-2 tsp. chili flakes (optional)
1-2 green chilies chopped (optional)
2 tablespoons ketchup
oil for greasing the pan
Preheat oven to 180°C with a rack in the middle.
In a small bowl, soak the bread in milk until softened.
Meanwhile, preheat a medium skillet over medium heat and sauté the onion, garlic, salt and pepper and cook until the onion is softened, about 6 minutes. Cool slightly.
Squeeze the bread to remove excess milk, then discard milk.
In a medium bowl, beat the egg, then add the chicken, tomato paste, parsley, cheese, onion mixture, chili flakes, green chili and the bread. Mix well and form 12-14 meatballs.
Lightly spray or oil a baking sheet (I used a 9×13 Pyrex dish) and place the meatballs in it. Squeeze a little ketchup on top of each meatball and spread with a teaspoon.
Bake until the meatballs are cooked through, about 20 minutes.