Baked Chicken Meatballs

Baked Chicken Meatballs
1 cup Italian breadcrumbs (.50 WinCo)
1/2 cup milk (always have milk at home)
1/2 cup parmesan cheese (.75 WinCo)
1 small onion (.50 WinCo)
1 small garlic clove (we have an endless supply of garlic)
2 T dried parsley (about .05 WinCo)
1 egg (always have eggs)
1 pound ground chicken (3 per pound, Organic, Wal-mart)
1 small can of tomato paste divided in half (.60 Wal-Mart)
about 3 T of olive oil
+Olive oil for sauteeing

1. Preheat oven to 400.
2. Sautee onions until translucent
3. Once cooled, combine ingredients + half of the tomato paste and form balls (about 1" in diameter)
4. Place on a baking sheet or mini-muffin tins. We use mini-muffin tins because they cook better that way.
5. Combine the 3 T of olive oil with the remaining tomato paste. Coat the tops of the meatballs with a thin layer.
6. Bake for 25-30 minutes. Makes about 24.

Total cost = $5