1 pound ground chicken (not fat-free or extra lean)
1 egg
1⁄4 cup bread crumbs, Italian-seasoned
1 slice bread, cut into small pieces and softened with 1/4 cup milk
2 tablespoons chopped fresh flat-leaf Italian parsley
4 cloves garlic, mashed with a heavy knife, and chopped fine
2 tablespoons grated Parmesan cheese
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
1 small yellow onion, chopped and sautéed in 1-2 TBSP olive oil
2 Tablespoons olive oil for frying
1 1/2 cups tomato sauce
Directions
Combine all ingredients except the onion and oil in bowl. Mix thoroughly; the mixture will feel quite sticky because the chicken consistency is soft.
Using warm running water to coat your hands, form the mixture into small meatballs and place all on a microwave-safe plate. Microwave meatballs for about 4 minutes; then turn them and cook 1 more minute.
In a heavy skillet, sauté the onions in olive oil. Add the meatballs to the skillet and brown the outsides of the meatballs. Add the tomato sauce to the skillet and simmer for 30 minutes.
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