Chicken Meatballs

Necessity is definitely the mother of invention... especially when it comes to recipe development! I started making these about a year ago when my boy started eating solid foods. I wanted a soft meatball that was mild and yet flavorful, low in salt, froze well, and was quick and easy to make. I initially only made them for him; I would make a batch and immediately freeze them, pulling a couple out as needed. But as time went on, I found I was snacking on them so much when I made them that maybe I should try making them for our dinner as a family. They are certainly tasty enough for anyone to enjoy! As I said, they are quick and easy to make and they freeze very well, so you can make a big batch and store them in the freezer for those days when you've forgotten to make a dinner plan.

Chicken Meatballs
Yield: 24 meatballs (using #40 disher)

1 lb ground chicken
3 slices fresh wheat bread crumbs (prepare in food processor)
1 bunch green onions (green tops only), sliced
      OR 1/4 cup dried minced onions and 2 TBS dried parsley
1/8 tsp garlic powder
1/8 tsp ground thyme
1/8 tsp ground sage
1/8 tsp ground rosemary
1/3 cup milk
1 whole egg
1/2 tsp salt (optional)
2-3 cups unsalted or reduced sodium chicken broth or stock

Mix all ingredients except the broth together in a bowl. Pour the stock into a shallow saute pan. Heat to a boil. Using a #40 disher, drop meatballs into the hot broth. Cover and reduce heat to a simmer. Cook for ten minutes. Remove from the broth and let cool before freezing or serve immediately.