Chicken Meatballs with Tortellini

This was actually a very surprisingly delicious dish.  The chicken meatballs were very tasty and didn't give me that "ick" feeling I have been having when meat is involved(yay pregnancy!).I actually think I like these meatballs better than turkey or traditional meatballs because I liked that they were a little firmer and tasted liked chicken; which was a nice suprise and added to the flavors of the dish.  It was also pretty simple to make.  It helps having a "helper" (Joe), so one of you can cook the meatballs in the skillet while the other makes the meatballs.  But if you aren't able to have the "helper" rolling them all out before would have made it just as easy. Or you could always just bake them for 15 minutes in the oven at 350 instead, but I liked making them in the skillet because it gave them a crispiness that you don't always get with meatballs.  It was firm on the outside but juicy on the inside.

So try these out and see what you think of chicken meatballs!

Shopping List:
1) 1/2 to 1lb. Ground Chicken (1/2 for 2-3 people, 1 lb for 3-6)

2) 2 Eggs

3) Bread Crumbs

5) Fresh Basil

6) Fresh Parsley

7) 2 Fresh Tomatoes

8) Favorite Tomato Sauce

9) 1 Large Package Tortellini

10) Chicken Broth
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To Begin:
Start by putting on a pot of water to boil for the tortellini.

Get out a skillet, add a small amount (1 tablespoon) olive oil, set on medium heat.

Then in a mixing bowl mix, the ground chicken, 1 cup bread crumbs (for a lb.  cut in half for 1/2lb.), 1 good handful of chopped parsley, 2 tablespoons tomato sauce or ketchup, 2 eggs and salt and pepper to taste.  Then roll in smallish sized meatballs.  Place into skillet.

Let brown on each side (about 2 minutes per side), if pot becomes to overfilled, get out a plate and do them in rounds, placing the browned ones on the plate.

While they are browning chop up a handful of basil and dice the two tomatoes.

Add tortellini to the water let boil for time instructed, usually 10 minuted for dry ones.

Once all the meatballs are browned place them back into the skillet, add 1 cup of chicken broth (if doing a lb. add 1/2 of this if only doing 1/2 a lb.), and basil and tomatoes.  Let come to a simmer, then cover and turn to low.  Let cook for about 5 minutes or until cooked through.

Drain pasta, pour back into pot and salt and butter it.  Cover.

In the microwave heat your tomato sauce (about 1-2 minutes in a bowl).

Once meatballs are done pour the skillet contents into the tortellini pot.  Mix together.

Serve up on a bowl or plate and top with tomato sauce and Parmesan cheese if you like!  Enjoy!