Difference between revisions of "Garlic Dill Meatballs"
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* 2 tablespoons [[canola oil]] | * 2 tablespoons [[canola oil]] | ||
| − | == | + | == Procedures == |
# Heat oven to 375°F. | # Heat oven to 375°F. | ||
# Combine [[chicken]], [[pork]], [[onion]], [[pork]] rinds, [[egg]], [[garlic]], dill, [[salt]] and [[pepper]] in a bowl and mix well. | # Combine [[chicken]], [[pork]], [[onion]], [[pork]] rinds, [[egg]], [[garlic]], dill, [[salt]] and [[pepper]] in a bowl and mix well. | ||
Latest revision as of 16:49, 16 July 2012
Description
File:Garlic Dill MEatballs.jpg
Garlic Dill Meatballs
A combination of ground chicken and pork makes these meatballs very tender. Great as an appetizer, they also work as an entrée accompanied by almost any vegetable side dish.
Ingredients
- 1 pound ground chicken
- ½ pound ground pork
- 1 small onion, finely chopped
- ½ cup ground pork rinds (optional)
- 1 egg
- 2 garlic cloves, pushed through a press
- 2 tablespoons chopped fresh dill
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons canola oil
Procedures
- Heat oven to 375°F.
- Combine chicken, pork, onion, pork rinds, egg, garlic, dill, salt and pepper in a bowl and mix well.
- Divide mixture into 18 x 1½" meatballs.
- Heat oil in a large ovenproof skillet over medium-high heat until hot very hot.
- Brown meatballs (in batches, if necessary) on all sides, about 6 minutes.
- Transfer skillet to oven; bake 10 minutes or until meatballs are cooked through.
