Chicken - Chicken Meatballs, Italian Style

1 pound boneless chicken thighs, cut into 1-2" chunks and frozen for about a 1/2 hour
1 small chunk (about 1 oz) not-too-hard Parmesan
1/4 cup fresh parsley
1 small onion, cut into chunks
1 egg
S & P
2 T evoo
flour for dredging
Lemon wedges

Put chicken in freezer while you prepare other ingredients. Put Parmesan, Parsley, and onion in food processor and process until everything is finely chopped. Add egg, chicken, good sprinkle of S & P, continue to pulse until chicken is coarsely ground - finer than chopped, but not much. Shape into 1" meatballs, pressing no more than necessary.

Put oil in large skillet over med heat. One by one, dredge meatballs in flour and add to oil. Cook, turning as necessary, until nicely browned all over, 10-15 minutes. Serve hot or at room temp with lemon wedges. Serves 8.