Chicken and Tomato Meatballs

Vegetable oil, for frying

2 pounds raw ground white-meat chicken

1 cup seeded, chopped plum tomatoes

5 scallions, white and light-green parts, chopped

1 teaspoon poultry seasoning blend

½ cup plain dried bread crumbs

1 large egg, lightly beaten

4 tablespoons (½ stick) salted butter, at room temperature

2 teaspoons ground white pepper

1 cup water

½ cup plum jelly

Heat enough oil to generously coat a large nonstick or cast-iron skillet over medium-high heat.

Meanwhile, combine the chicken, tomatoes, scallions, poultry seasoning, bread crumbs, egg, butter and ground white pepper in a mixing bowl, blending well. Dampen your clean hands with water, then shape the mixture into 24 to 30 meatballs of equal size.

Working in batches, cook the meatballs until thoroughly cooked through and lightly browned all over, turning them as needed. Transfer the cooked meatballs to a plate as you work.

Stir the water and plum jelly into the (empty) skillet; once the mixture is heated, reduce the heat to medium-low. Return all the meatballs to the skillet and turn gently to coat evenly. Cook for 2 to 5 minutes.

Serve hot, with your favorite dipping sauce.

Serves four to five.

@Recipe nutrition:Nutrition values per serving: 510 calories, 24 g fat (9 g saturated), 34 g carbohydrates, 2 g fiber, 39 g protein, 205 mg cholesterol, 320 mg sodium.

Washington Post Top Tomato Finalist Brenda Brooks, Bowie, Md.