As always, I only loosely followed this recipe, and made sure to add extra bacon and shredded cheddar cheese to my mix. I rolled my balls into tiny ones for apps, large ones for sghetti, and placed on a foil-lined pan for baking (and easy cleanup).
These freeze well, so go ahead and make a bunch for lunches and lazy-dinner nights. I also discovered from my wonderfully talented sister that if you add chopped Roma tomatoes and avocado, along with a drizzle of aioli, you can transform these delicious chicken meatballs into a fancy meal! (Alas, I forgot to snap a pic of THAT before it was gobbled up!)Enjoy!
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