Savory Chicken Meatballs with White Wine and Fennel
These savory chicken meatballs, infused with white wine and fennel, are a delightful alternative to traditional meatballs. Perfect as an entrée, they bring a light and aromatic flavor to your table.
Equipment
- 9×13 baking dish
- Measuring cups
- spatula
- Mixing spoon
Ingredients
- 2 pounds of ground chicken thighs
- 1 tablespoon of salt
- 1 teaspoon of ground fennel seed
- 1 teaspoon of black pepper
- ¼ cup of white wine
- ½ cup of parsley chopped
- 1 cup of dried bread crumbs
- 2 eggs
Instructions
- Preheat the oven to 450°F (232°C).
- In a large mixing bowl, combine the ground chicken thighs, salt, ground fennel seed, black pepper, white wine, chopped parsley, bread crumbs, and eggs.
- Stir until thoroughly combined.
- Lightly grease a 9×13 baking dish.
- Shape the mixture into golf-ball-sized meatballs, packing them firmly.
- Place the meatballs in the baking dish in even rows, ensuring they are touching.
- Bake in the preheated oven until the meatballs are cooked thoroughly, about 14 minutes.
- Allow the meatballs to cool for about 5 minutes before serving.
- Enjoy them as an entrée or with a light side.
Notes / Tips / Wine Advice:
Pair with a crisp Sauvignon Blanc or a light Pinot Grigio to complement the white wine and fennel flavors in the meatballs.
Nutritional Information
Calories: 320 kcal | Carbohydrates: 15 g | Protein: 30 g | Fat: 16 g | Fiber: 1 g | Sugar: 2 g | Salt: 950 mg
