This is an old family recipe. The only time I’ve seen something like this in print was in Mimi Sheraton’s From My Mother’s Kitchen. It turns out that she and I grew up in the same neighborhood and even attended the same high school, although we didn’t know each other. Given the similarities of the two recipes, I would venture a guess that our families probably came from a similar neighborhood in the old country.
When I was cooking at home for my family. I used to make this with chicken parts with bones and skin. However, as time is always of the essence. I now make this with boneless chicken breasts.
For the meatballs, place all the ingredients in a bowl and mix with your hands until blended, or briefly pulse in a food processor to blend. Form into 24 tiny meatballs. (These may be prepared ahead and refrigerated on a baking sheet until needed.)
Heat 3 tablespoons of the olive oil in a large sauté pan or skillet over high heat. Add the meatballs and sauté until well browned on all sides, about 5 minutes. Remove from the pan and set aside.
Sprinkle the chicken with salt and pepper. Heat
© 1992 Joyce Goldstein. All rights reserved.