Baked Chicken Meatballs

• 1 cup Torn Up Bits Of Italian Bread
• 13 cups Milk
• 3 ounces, weight Bacon, Chopped
• 1 Small Onion, Chopped
• 1 clove Garlic, Minced
• 1 pound Ground Chicken
• 1 Egg, Lightly Beaten
• 2 Tablespoons Tomato Paste
• 3 Tablespoons Parsley, Finely Chopped
• 1 Tablespoon Extra Virgin Olive Oil
• Salt And Pepper, to taste

1. Preheat oven to 400 F and move rack to upper 13 of oven.
2. In a medium sized bowl, soak bread bits in milk until softened.
3. Cook bacon in a skillet over medium heat until crisp.
4. Remove bacon and drain on paper towels, reserving 1 tablespoon of the bacon fat in the pan (discard the rest).
5. Cook onion in the drippings until softened, adding 1/2 teaspoon each of salt and pepper.
6. Add garlic and cook for an additional minute.
7. Remove from heat and cool slightly.
8. Squeeze excess milk from bread, and discard milk.
9. In a large bowl, combine chicken, egg, bacon, onion mixture, bread, 1 tablespoon tomato paste, and parsley.
10. Mix together gently, ideally with your hands.
11. Form the mixture into roughly 12 meatballs and place in a 9x13 pan.
12. Mix together remaining 1 tablespoon of tomato paste and 1 tablespoon olive oil.
13. Brush mixture on the tops of the meatballs.
14. Bake in upper 13 of the oven for 15-20 minutes, until just cooked through.
15. Recipe originally from Smitten Kitchen.

bread, milk, weight bacon, onion, clove garlic, chicken, egg, tomato paste, parsley, olive oil, salt

Taken from tastykitchen.com/recipes/main-courses/baked-chicken-meatballs/ (may not work)