CRISPY CHICKEN MEATBALLS
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 16 meatballs
Number Of Ingredients 13
Steps:
- In a large bowl, stir together the Parmesan, parsley, milk, salt, oregano, pepper flakes, 1/4 cup breadcrumbs and 1 egg. Add the chicken and gently stir to combine, being careful not to overwork the meat. Shape the meat mixture into bite-size balls and press a cube of mozzarella in the middle of each, sealing it with the meat around it.
- Set up a standard breading station: put the flour in one shallow bowl, the remaining 1 cup of breadcrumbs in a separate bowl and the remaining 2 eggs in another separate bowl. Roll each meatball in the flour, then the egg wash, then the breadcrumbs.
- Fill a medium Dutch oven a third of the way with vegetable oil and place over medium heat. Bring the oil to 350 degrees F using a deep-fry thermometer,
- Drop in the meatballs a few at a time so as to not lower the temperature, and fry until deep golden brown and cooked through, about 5 minutes. Remove to a paper towel-lined plate to drain and season with a pinch of salt. Continue with the remaining meatballs. Serve warm with marinara for dipping if desired.
CHICKEN MEATBALLS
These ground chicken meatballs are moist & juicy. Serve with pasta, as an appetizer, or in soup!
Provided by Holly Nilsson
Categories Appetizer Chicken Dinner Main Course Party Food
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Combine all ingredients in a large bowl and mix just until combined.
- Line a baking pan with parchment paper. Divide and roll meat mixture into 1″ meatballs (24 meatballs) and place on baking pan.
- Bake for 20-22 minutes or just until cooked. (Do not overbake)
Nutrition Facts : Calories 44 kcal, Carbohydrate 2 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 24 mg, Sodium 89 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
APPETIZER ESSENTIALS: CRISPY CHICKEN MEATBALLS
Crispy on the outside, yummy soft on the inside, these tasty bites are sure to be a hit at your next dinner party, or just for snacking while watching television. The ginger give them just the right amount of kick. They are so yummy. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Poultry Appetizers
Number Of Ingredients 13
Steps:
- PREP/PREPARE
- Gather your ingredients.
- If you haven't purchased pre-ground chicken thigh meat, you have three choices: 1. Place the chicken thighs in a food processor, fitted with an S-blade, and give it several 1-second pulses, until ground. 2. Use a hand-crank, or electric meat grinder. 3. Have your butcher do it for you at the store.
- Chef's Note: When you control the grinding, you can get exactly what you want. When you buy it in the packages, you get what they give you. For this dish you want a bit of a rough grind.
- Add all of the ingredients (except the flour and vegetable oil) to the ground chicken.
- Mix, until fully incorporated.
- Chef's Tip: The best tools a chef has are his/her very own two hands.
- Add about 2 inches (5 cm) of oil to a pot over medium heat, and allow the temperature to raise to 350f (175c).
- Take 1 ounce of the mixture, and shape into a ball.
- Roll the ball in the flour.
- Chef's Note: Repeat for the remainder of the mixture.
- Add the chicken balls to the hot oil in batches.
- Cook until they are crispy brown on the outside, and cooked on the inside, about 4 - 6 minutes per batch.
- Chef's Tip: Allow the oil to return to temperature before adding the next batch.
- Drain on paper towels.
- PLATE/PRESENT
- Serve while still nice and hot with your favorite dipping sauce. Enjoy.
- Keep the faith, and keep cooking.
- ADDITIONAL RECIPES
- Since these meatballs have an Asian flair, I like to serve them with a traditional Chinese brown sauce... Recipe for a Chinese Brown Sauce • 2/3 cup fresh beef stock • 1 teaspoon tamari • 1 teaspoon oyster sauce •1 teaspoon Arrowroot or cornstarch • 1/2 teaspoon coconut sugar, or regular white sugar Add the ingredients to a saucepan, and allow it to simmer, until thickened, about 8 to 10 minutes.
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