Italian Chicken Meatballs

These meatballs aren't a family recipe or anything, but I really love them. They fill our house with that familiar scent of Nannie's house. Since I haven't been eating meat as much lately, I splurged and bought free range local ground chicken, and I really think it made a difference in the taste. I served them with a spinach tomato marinara sauce over spelt linguini, but you could use any whole grain noodles and your favorite pasta sauce.

Italian Chicken Meatballs adapted from Food to Live By by Myra Goodman 2006

Oil for greasing the foil
2 large eggs
1/4 Cup Milk
3 small cloves minced garlic
1/2 medium sized onion finely chopped
1.5 tsp dried oregano
1 tsp dried basil
handful of chopped fresh parsley
1 tsp salt
1/2 tsp freshly ground pepper
1/4 tsp red pepper flakes
3/4 C freshly grated Romano (or Parmesan) Cheese
1/2 C bread crumbs
1 pound ground chicken

1. Preheat oven to 400F. Line a rimmed baking sheet with aluminum foil for easy clean up. Lightly oil the foil. 
2. Place all remaining ingredients in a large bowl, and mix together with your hands, just until everything is mixed. 
3. Form the mixture into 2 inch meatballs and place them on the prepared pan so that they are not touching. 

4. Bake the meatballs 30-35 minutes - until cooked through. 
5. Serve over pasta with tomato sauce, toss them into a soup or enjoy them in a sandwich. 
6. Meatballs are good for 3 days in the fridge or frozen for 3 months. If you are freezing the meatballs, place them in a single layer on a tray in the freezer. Once they are frozen, transfer them to a ziploc bag. You can take out just the number you need this way. Let the meatballs thaw in the refrigerator over night.