Poached Meatballs

This is a gluten free version of my mother in law's tefteli. The bread and the egg are replaced with potato. The meatballs are cooked without any oil and work really well when the kiddies have stomach problems and can't eat heavy foods. Also if these meatballs work really well in soups like Italian Wedding soup. My kids really like them because they have tender and fluffy texture. I like them because they are super simple to make and require only 4 ingredients.

Ingredients:
2 Chicken Breasts
1 large potato
1/2 of medium onion
salt to taste

1. Place a large pot of a heavy lidded pan of water on the stove to boil.
2. Grind in the meat grinder chicken, potato, onion
3. Mix the ingredients an salt to taste
4. When the water starts boiling, salt the water, and form meatballs with wet hands and drop them into the boiling water. There should be enough water to fully cover the meatballs. It helps to have hands wetted in water when shaping the meatballs so the meat doesn't get stuck to your hands.
5. After the water comes to a boil lower the flame to medium and cook the meatballs until they are cooked inside, approximately 20-25 minutes depending on the size. Cut one meatball in half to see if they are white all the way through.