Serious Eats: Recipes

Spaghetti and Parmesan Chicken Meatballs

[Photograph: Yvonne Ruperti]

Notes: The moist smoothness of gelatin balances the lean texture of the chicken, but you can choose to omit. I also find that by not browning the meatballs first, you end up with a more tender result. The easiest way to grate white bread is to freeze it first, then grate on a box grater or pulse in a food processor. These meatballs also make excellent meatball subs.

About the author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), also available at Barnes & Noble, IndieBound, Powell's, and The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.

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