Okay, guys, this one, you gotta save this recipe because today I’m making one of my kids favorite things that I cook. Okay? You know how you have chicken Francese? Well, I make it with chicken meatballs with a delicious gravy over mashed potatoes. Okay, so come with me and let’s go make these chicken meatballs frittatas over mashed potatoes. Super easy, super delicious, and everybody’s gonna love them. I don’t even need em in a bowl. I’m gonna make these, um, meatballs the way I would make beef meatballs, but I’m gonna do it with chicken. So I have here, um, soaked bread. Okay? This is Italian bread that I soaked and squeezed out. Okay, so we have that over here. Then I have. It’s approximately, I would say, a cup, cup and a half. This is a ground chicken. I bought three packages because I make a lot of these because believe me, I feed an army and they love leftovers of this. So that is about three pounds, I would say, of ground chicken. And now I’ll show you what else I put. We have Pecorino, Romano, you 4C bread crumbs. Always 4C. That’s my favorite. Chopped parsley. We’re gonna start off with a couple eggs and then we’ll see if we need more. The grate some garlic in here, cause we don’t want chunks of garlic. We put a little bit of salt and we put pepper. Okay, so now we mix it all up. Don’t Like chicken. You could use Turkey. Nobody will ever know. You can make your balls as big as you want, all right? So I like to make them, like, the size of a golf ball. All right, so I’ll show you this, my friends. This is the size I like them. So we’re gonna boil them all up, and then I’ll meet you at the stove. Got to give you one step. We have some plain, all purpose flour, salt and pepper. What I’m gonna do now is I’m gonna roll it in the flour, okay? And we’re gonna put it on the side. Now, guys, if you just wanna bake these, you could bake them, you know, it’s probably healthier. I’m gonna Fry mine. Mine up. Uh, but you could definitely, like, drizzle some olive oil on top of them and bake them in the oven and then finish them off the way I finish them. But, um. But I’m gonna fry them. So I have a large skillet here with extra virgin olive oil and butter. The reason why I’m doing it not in frying oil is because I’m gonna use these drippings to make the gravy later, and I don’t want no bad oil in my drippings. So I have the. The chicken meatballs, and we’re gonna sear them on all sides. So what I do is I sear them on all sides, okay? When they’re nice and golden, I take them out. They’re still not fully Cooked inside. But when I make the gravy and everything, we’re gonna put them back in to cook all together. Look at these beautiful meatballs where I fried them with the flour. Now, as I said, they’re still raw inside. We. I seared them all around. And now I’ll show you what we do next. In the same pan that I fried them up, I’m putting a few cloves of garlic. We have some white wine. See now this beautiful colour, nice brown colour. That’s all the. The flavour coming up from the. From the frying of the chicken. Now we’ll add some lemon juice. We have some lemon juice, some chicken broth. I’m gonna put some more fresh parsley. And I’m gonna put some salt and pepper. A little bit of salt and pepper. It comes up to a boil. We’re gonna put the chicken, uh, meatballs all back in. Okay? So now we’re gonna put them all back in the pool. I put it on low so it simmers cause they have to cook inside. And I’m gonna cover it up. And I say I’m gonna make this cook together for like 20 minutes. Cause we don’t want raw chicken, right? We wanna make sure they’re really cooked. In the meantime, I’m gonna make some mashed potatoes. This is what it looks like. Isn’t that beautiful? Now what I’m gonna do, I have some cornstarch here. I’m gonna put a little bit of water with cornstarch. Cause I’m Gonna thicken it up a little bit, cause my kids like their gravy thick. I like it less thick, but they like it thick. So we’re making the kids happy. These are my mashed potatoes. Now, don’t ask me for a recipe because I use box, okay? Get mad at me. I don’t care. I love box mashed potatoes. I like them even better than fresh. I don’t care. They’re nice and creamy. I think it’s one of the best inventions ever made. Okay. Anyway. And I also put garlic in it, like, to make them garlicky. But look at how beautiful and fluffy they are, right? Okay, and now, guys. Oh, my god. Oh, my god. So we’re gonna get a nice meatball here, and we’re gonna get the gravy, and we’re gonna put the gravy right there. Size of this meatball, I mean, it’s huge. Okay, so here we go, guys. Look at how beautiful it is inside. And it’s so tender. You see how delicious? So now a bit of that, a little bit of mashed potato. Guys. Oh, my. Oh, my god. Oh, my god. This is so freaking good and so easy to make. Okay, guys, there’s no excuses. So this is what we’re eating today. Chicken meatball, frittatas. And the flavor is to die for. You taste the wine. Hmm? We taste the pecorino. Delicious. Guys, this is how I do it. He