A new twist on an old favourite, these Chicken Rosemary Meatballs are the perfect additional to an pasta dish!
|1||(454 g) Package Maple Leaf® Prime® Naturally Extra Lean Ground Chicken|
|.25 cup||(125 mL) Breadcrumbs|
|.25 cup||(60 mL) Chopped fresh parsley|
|1||Red chili pepper, seeded and finely chopped|
|1 tbsp||(15 mL) Chopped fresh rosemary|
|1 tsp||(5 mL) Chinese five spice powder|
|1 tbsp||(15 mL) Minced green onion|
|Salt and pepper|
|1 tbsp||Canola oil|
MIX all ingredients, except canola oil, in a large bowl. Shape into 1 inch (2.5 cm) balls.
HEAT oil in a large non-stick skillet to medium-high heat. Cook meatballs for 6-8 minutes, turning frequently until nicely browned and the internal temperature reaches 165°F (74°C).
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