Baked Chicken Meatballs

What a perfect day for a hike with Charlie! With weather in the 60s, sun out, and a warm breeze, I couldn't pass up the chance to spend time outside. 

About a mile into our walk, I started spotting some snakes in the leaves along the side of the trail! Even though I doubt they'd harm Charlie (or me), I was creeped out. I quickly turned around, sped up our walk, and refused to let Charlie step in the leaves! I had to look twice at every little twig in our path to make sure it wasn't a snake. 

Back in the car, and I'm a little more relaxed. Charlie was definitely chilled out, with his nose out the window! 

This recipe was so good! I don't usually love pasta, but top whole wheat noodles with some hearty chicken meatballs and spicy red sauce, and I'm a fan!

Baked Chicken Meatballs

Adapted from smitten kitchen

• 3 slices wheat bread
• 1/3 cup milk
• 1/4 cup mushrooms, finely chopped
• 1 small onion, finely chopped
• 1 teaspoon minced garlic
• 1 large egg, lightly beaten
• 1 pound ground chicken
• 1 tablespoon tomato paste
• 1 tablespoon fennel seed

Preheat oven to 400. Move racks to upper-third of oven. 

Cut or break bread into small pieces. I threw my bread into the food processor and pulsed a few times. In a small bowl, soak bread in milk. Set aside. 

Cook onion, mushrooms, and garlic in skillet with a drizzle of olive oil, and a dash each of salt and pepper. Cook about 6 minutes. Remove from heat. 

Squeeze bread to remove excess milk, then place bread into larger bowl with chicken, egg, tomato paste, (cooled) onion mixture, and fennel. Mix well.

Form into balls, about an inch in diameter, and place on baking sheet. Bake for 20-25 minutes. I cut a meatball in half to make sure they were fully cooked after 25 minutes.   

I served these over pasta with spicy marinara sauce, but they will be good in a sub roll with marinara sauce, or even on a pizza! I froze the left-overs, and I look forward to enjoying them again.