From the Kitchen of Anne Dlugosz
2 lbs. ground chicken
2 large eggs
1 small onion, minced
1 large garlic clove, minced
1-1/2 c. water
1-1/4 c. plain dried bread crumbs
1/2 c. chopped fresh parsley leaves
1/2 c. freshly grated Romano cheese
1 tsp. salt
1/4 tsp. black pepper
1/4 c. extra virgin olive oil
Preheat oven to 450�. �In large bowl, combine chicken, eggs, onion, garlic, water, bread crumbs, parsley, Romano, salt, and pepper just until blended. �(Mixture will be very moist.) �Pour oil onto a plate.
Dip hands in oil, then shape mixture into 2-inch meatballs, oiling hands as needed to prevent sticking. �Transfer meatballs to two 15-1/2" x 10-1/2" jelly-roll pans. �Place pans on 2 oven racks; pour 2 cups water into each pan. �Roast meatballs 20 to 25 minutes or just until they lose their pink color throughout. �May be added to sauce of choice or frozen in baggies until needed.