Ingredients
2 tablespoons olive oil
1/2 teaspoon pepper
1/2 teaspoon salt
1 egg
1/2 cups dry mozzarella cheese, grated
1 garlic clove
2 tablespoons minced shallot
4 slices sandwich bread
1/2 pound chicken thigh
3/4 pound chicken breast
1/4 cup fresh tarragon, packed
1/4 cup fresh chives, packed
1/4 cup fresh basil, packed
Step by step
Assemble the KitchenAid® Food Grinder Attachment with the Coarse Plate, and attach it to the power hub of the KitchenAid® Stand Mixer.
Turn the Stand Mixer to speed 4 and grind the fresh herbs first: basil, chives, and tarragon. Divide the herbs in half and reserve half for the sauce. Grind the chicken, bread, shallot, and garlic into the same medium bowl with half of the ground herbs
Add the mozzarella, egg, salt, and pepper to the bowl and mix until just evenly combined (but don’t over mix).
Preheat the oven to 400° F.
Roll the mixture into 1 1/2” meatballs and place on a parchment-lined baking sheet. Bake for 18-20 minutes, or until a meat thermometer reads 165° F. You can also use a tester meatball—ensure it is cooked through and no longer pink in the center.
While the meatballs bake, add the 2 tablespoons olive oil to the reserved herbs and whisk to combine.
Once out of the oven, toss the warm meatballs in the herbed olive oil and serve with toothpicks. Serve immediately.