Skip the usual choice of spaghetti and serve this fresh meatball dish, seasoned with white wine and parsley.

Serves 6


  • 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
  • 2 eggs


    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.

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