Nutrition Information (per serving)
2 skinned chicken breasts, boned and defatted
1 Tbsp raisins
1 tsp minced garlic
Pinch chili flakes
1 tsp fennel seed
¼ lg carrot, sliced
2 Tbsp chopped parsley
1 Tbsp chopped pine nuts
½ tsp sea salt
1 Tbsp extra-virgin olive oil
1 sm egg, beaten
- Dice chicken into 1-inch pieces. Place in a meat grinder or cuisinart. Grind or chop to a ground consistency. Add raisins, garlic, fennel seed, carrots, parsley and pine nuts and grind or chop together. Place in a medium bowl and add salt, olive oil and eggs. Mix well. Allow to sit in refrigerator overnight to chill.
- Preheat oven to 375F. Lightly coat a baking pan with canola oil.
- Form sausage into 1-ounce balls, about 2 tablespoons each. Place 2-inches apart in baking pan and bake for 10 to 15 minutes, or until cooked through.
- Serve 3 meatballs as a sandwich or with pasta.