Ingredients
1lbchicken thighs,boneless skinless
1slicewhite sandwich bread
¼cupmilk
1large egg white
¼cupparmesan cheese,grated
¾tspdried oregano
coarse salt and ground pepper,as needed
1tbspolive oil
1canwhole tomatoes in puree
Preparation
Place chicken thighs in a food processor, and pulse until meat is coarsely ground.
Add bread, milk, egg white, cheese, oregano, 1 teaspoon of salt, and ¼ teaspoon of pepper; process until meat is finely ground.
With moistened hands, shape the mixture into 12 meatballs.
In a large nonstick skillet, heat oil over medium heat. Add meatballs, and cook for about 5 minutes until golden brown.
Add tomatoes and puree, breaking them up with your fingers; bring to a boil. Reduce heat to a simmer; cover, and cook for 15 minutes. Uncover; simmer for about 15 minutes more until meatballs are cooked through.
Serve and enjoy.
