Skip the usual choice of spaghetti and serve this fresh meatball dish, seasoned with white wine and parsley.
2 pounds ground chicken thighs
1 Tbsp. salt
1 tsp. ground fennel seed
1 tsp. ground black pepper
1/4 cup white wine
1/2 cup parsley, chopped
1 cup dried bread crumbs
Active Time: 20 minutes Total Time: 45 minutes
Preheat oven to 450°. Mix all ingredients in a large bowl and stir until combined.
Grease a 9 x 13 baking dish. Roll mixture into golf-ball-size meatballs, packing them firmly (wet hands to prevent meat from sticking; alternatively, you can use an ice cream scoop). Place meatballs in baking dish in even rows so they're touching.
Bake until meatballs are cooked through, about 14 minutes. Let rest 5 minutes, then serve.