Awhile back Olive Garden came out with these new chicken meatballs, and my husband tried them and fell in love and I'm pretty sure he's gotten them every time we've been there since. I usually have a taste every time because they are that good! I've been wanting to re-create them at home for awhile, and finally got around to it. They were awesome! They tasted very similar and went so perfectly with the sauce we chose, which you can find on my blog here: Tomato Cream Sauce. Give them a try!
1 lb. Ground Chicken Breast
1/2 Cup Finely Diced Yellow Onion
3 Garlic Cloves, minced
2 Tablespoons Chopped Fresh Parsley
2 Large Eggs
3/4 Cup Italian Seasoned Breadcrumbs
1/2 Teaspoon Salt
1/4 Teaspoon Black Pepper
1/2 Teaspoon Red Pepper Flakes (you can do more or less depending on how spicy you like it)
3/4 Cup Shredded Parmesan Cheese
1/2 Cup Vegetable Oil
1/2 Cup Extra Virgin Olive Oil
Pre-heat oven to 375 degrees.
In a large bowl, add all of your ingredients except for your oils and mix until everything is evenly combined.
Take about 3 tablespoons worth of the mixture (make them bigger or small depending on what you like) and roll into a ball and set aside until you have no mixture left.
In a skillet, heat your oils to a medium high to high heat. Once heated, place your meatballs about an inch or so apart (I had to do 2 batches) and let sear on each side until lightly golden (they will still be raw on the inside) drain on a paper towel.
Transfer meatballs to a cookie sheet and place into your pre-heated oven and bake for 10-12 minutes, making sure they are fully cooked.