Baked Chicken Meatballs Recipe

Ingredients 2 slices whole wheat bread, torn into small pieces ¼ cup milk 1 tablespoon extra-virgin olive oil 1 small onion, finely chopped 1 garlic clove, minced ½ teaspoon salt ½ teaspoon pepper 1 large egg, lightly beaten 1 lb ground chicken 2 tablespoons tomato paste, divided* 3 tablespoons finely chopped parsley 1 teaspoon ground cumin 1 teaspoon sweet paprika 8 cups chicken stock 1 bay leaf 1 red bell pepper (or a combination of red, green and yellow) 3 pounds sweet potatoes (about 3 to 4) (Elizabeth Carrion)

Step 1 Preheat oven to 400 degrees. Soak bread in milk for about 5 minutes. (Elizabeth Carrion)

Step 2 Heat olive oil and add the onion, garlic and salt and pepper and cook until the onion has softened. Remove the onion and garlic to a mixing bowl and allow to cool. (Elizabeth Carrion)

Step 3 Squeeze the bread to remove excess milk then add the bread to bowl along with egg, chicken, 1 tablespoon of tomato paste and parsley. (Elizabeth Carrion)

Step 4 Using your hands, gently combine the ingredients. Form the mixture into 16 small-medium meatballs and set in a large baking pan. Bake for 25-30 minutes. (Elizabeth Carrion)

Step 5 Right before meatballs are ready, bring your chicken stock to a boil and add tomato paste. (Elizabeth Carrion)

Step 6 Then add chicken meatballs, bay leaf, and for 15 to 20 minutes. Stock will reduce by about half. (Elizabeth Carrion)

Step 7 Then add peppers and lower heat to medium for an additional 15 minutes. (Elizabeth Carrion)

Step 8 While meatballs are simmering prepare your sweet potato mash by piercing them with a fork and placing in microwave for 10 minutes, turning halfway. (Elizabeth Carrion)

Step 9 Scoop the flesh into a bowl, then mash. (Elizabeth Carrion)

Step 10 Divide sweet potato mash among 4 bowls and pour over with meatballs. (Elizabeth Carrion)