Herbed Chicken Meatballs

Week 1	Week 2	Week 3	Week 4
Great	Good	Fine	Edible

I make chicken meatballs every cooking weekend.  They're an easy protein boost to other recipes or snacks.  I also take them to work with fruit and a portion of mashed sweet potatoes for a yummy lunch.  I change the recipe depending on what is in the fridge or what herbs I have on hand for other recipes but here is the basic outline:



Ingredients:
2 lbs ground chicken
1 egg
1/4 cup oat flour (or bread crumbs or cracker crumbs, etc)
1/4 cup plain yogourt (or sour cream or milk or yogourt dip, etc)
2-6 cloves of garlic confit (or just garlic)
2-5 tsp fresh herbs (rosemary or thyme or cilantro, etc)
2 tsp salt
pepper to taste
(optional) shredded or crumbled cheese (feta or cheddar, etc)

Instructions:
I'm not a big fan of chopping herbs so I usually take the yogourt and various herbs and spices, put them all in the magic bullet and blend until it's green.  You could just chop everything if you prefer.  Then, beat in the egg and your filler (oat flour, breadcrumbs, etc) to give the dry bits a chance to soak up the dairy.  Then combine everything together in a big bowl.  Form meatballs (mine are about 1.5 ounces each), place on baking tray and cook in 350 oven for about 20 minutes.

Cool completely (on a cooling rack if you have one). To freeze, put line meatballs single file in a freezer bag, lay flat in the freezer and allow to freeze at least partially before moving to another position (to keep them from all freezing together - making them hard to extract later).