Ingredients
1 lb. boneless, skinless chicken thighs
1 slice white sandwich bread
1/4 c. milk
1 large egg white
1/4 c. grated Parmesan cheese
3/4 tsp. dried oregano
Coarse salt and ground pepper
1 tbsp. olive oil
1 can whole tomatoes in puree
Preparation
Step 1Place chicken thighs in a food processor, and pulse until meat is coarsely ground.Step 2Add bread, milk, egg white, cheese, oregano, 1 teaspoon salt, and 1/4 teaspoon pepper; process until meat is finely ground.Step 3With moistened hands, shape mixture into 12 meatballs. In a large nonstick skillet, heat oil over medium heat. Add meatballs, and cook until golden brown, about 5 minutes.Step 4Add tomatoes and puree, breaking them up with your fingers; bring to a boil. Reduce heat to a simmer; cover, and cook 15 minutes. Uncover; simmer until meatballs are cooked through, about 15 minutes more.
