Every Tuesday is chicken day over at The Fresh Market in Montvale, NJ.  They have the best sales on antibiotic free chicken cutlets and ground chicken, so make your way over there and make my Chicken and Mushroom Meatballs, It's not just another version of a chicken meatball. This time, I'm removing the bread crumbs and adding tons of flavor with the sauteed mixture of the mushrooms, onions, and garlic. Take two with you on the go for a great protein packed snack, cut them up and add them to your eggs or frittata, or enjoy with a salad for lunch. There's always a good time for a meatball!! Especially when they are such a healthy choice.

3  LBS GROUND CHICKEN
1  SMALL PKG BABY BELLA MUSHROOMS CHOPPED
1  SMALL ONION CHOPPED
6  CLOVES OF GARLIC MINCED
1  TBLSP FRESH CHOPPED PARSLEY
1/3  CUP GRATED PARMESAN CHEESE
1  EGG
2 TBLSP OLIVE OIL
SALT & PEPPER

Preheat your oven to 350 degrees.

Start by preparing your ingredients. Wash your mushrooms very well. Chop your mushrooms, onion and garlic. Heat the oil in a small saute pan and add all. Saute slightly just to start sweating them out. Season well wit salt & pepper. They will continue to cook later in the oven.

Place the ground chicken in a mixing bowl. Add the parsley, grated cheese, cooled mushroom mixture and the one egg in the bowl. Now, get in there with your hands and mix it up until all combined. This mixture will be very soft because we are not using the bread crumbs to hold them together, but just form them as good as you can. They will stay together just fine when they bake,

Bake at 350 degrees for 40 minutes. They will be a beautiful golden brown. They are so delicious and full of flavor. ENJOY!!!