Meatballs From Cooked Chicken Food

"MEATBALLS" FROM COOKED CHICKEN

Steps:

• Blend or grind chicken and vegetables.
• Add eggs, potato starch and salt and mix well.
• Heat oil in frying pan.
• Form mixture into patties, and fry on both sides until golden brown.

CHICKEN MEATBALLS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine chicken, egg, cream cheese, Parmesan cheese, garlic, olive oil, bread crumbs, basil, red pepper, garlic powder, salt, pepper, parsley, and oregano in a freezer-safe bowl and mix well. Place in the freezer for 15 minutes to make the mixture firmer and easier to handle.
• Use an ice cream scoop or cookie scoop to form the mixture into about 14 meatballs a little larger than a golf ball. Add a piece of mozzarella cheese to the center of each meatball, making sure cheese is covered by meat. Place meatballs on a nonstick baking sheet.
• Bake in the preheated oven until juices run clear, 20 to 25 minutes.

GROUND CHICKEN MEATBALLS

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in saucepan, add onion and garlic.
• Cook onion and garlic over medium heat until tender-about 5 to 7 minutes.
• Remove from heat, place in medium bowl. Add bread crumbs, egg, milk, salt, pepper, and tarragon. Mix well.
• Add chicken, mix gently with hands to combine all ingredients.
• Form into 1" meatballs, place on cookie sheet (I found it helpful to use parchment paper). You also may want to wet your hands or moisten them with olive oil, the chicken is sticky.
• Bake for 15-20 minutes or until cooked through (internal temperature should be 165 degrees F).

CHICKEN MEATBALLS

Steps:

• Place the chicken and the bacon on a plate and freeze to chill for 20 to 30 minutes.
• Meanwhile, place the bread, chili powder, cayenne, and salt in the bowl of a food processor and pulse until you have fine bread crumbs. Divide the bread crumbs between two medium bowls. Set one bowl aside and stir the milk into the bread crumbs in the other bowl.
• Add half the chilled chicken and all of the bacon to the food processor and pulse to combine into a rough mixture. Add the milk-and-bread-crumb mixture to the food processor along with the egg, onion, garlic, and Parmesan and process until very well combined (the mixture will be almost creamy). Add the remaining chilled chicken cubes to the food processor and pulse just to combine. The mixture will be semi-smooth with small chunks of chicken. Using a 1-inch small scoop, divide the mixture into about 30 small meatballs. Place the meatballs on a parchment paper-lined rimmed baking sheet and freeze for 15 minutes. Remove the pan from the freezer and roll the meatballs through the reserved bread crumbs to lightly and evenly coat the surface. Return the meatballs to the parchment-lined baking sheet.
• Adjust an oven rack to the upper-middle position and preheat the broiler to high. Drizzle the meatballs with the oil and broil until they're cooked through, 5 to 6 minutes. Remove from the oven, sprinkle with Parmesan and the parsley (if using), rest for 5 minutes, and serve.

CHICKEN MEATBALLS

Steps:

• In a mixing bowl, combine chicken mince, garlic, breadcrumbs, herbs, parmesan and the lightly beaten egg.
• Season to taste, mix well and with floured hands, shape the mixture into 12 meatballs.
• Place on a tray, cover loosely and chill for 30 minutes.
• Heat the oil in a non-stick pan, over a medium heat, add the onions and capsicums and sauté for 10 minutes, stirring occasionally, until soft.
• Add the tomatoes (and the juice), 1 tablespoon chopped basil and simmer for 10 minutes or until the liquid has reduced and the sauce has begun to thicken.
• Transfer the tomato sauce to a blender or food processor, blend until smooth and season to taste.
• Clean the pan.
• Melt the butter in the pan, add the meatballs and sauté over a high heat for five minutes, turning occasionally, until lightly golden-brown all over.
• Return the tomato sauce to the pan, simmer for 25 minutes or until the chicken meatballs are cooked through and the sauce has thickened.
• Serve over steamed rice or noodles and your favourite salad or side dish.

CHICKEN MEATBALLS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil.
• Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and golden brown, about 7 minutes.
• Add the garlic and cook, stirring constantly, until aromatic, about 1 minute. Remove the pan from the heat and let the onion mixture cool to room temperature.
• In a large bowl, combine the ground chicken, egg, panko, Parmesan, parsley, salt, pepper, and the onion mixture and use your hands to mix until just combined.
• Roll the chicken mixture into 1½-inch balls and place on the prepared baking sheet, spacing 2 inches apart.
• Bake the meatballs until browned and cooked through, 20 to 25 minutes.
• Serve with pasta and sauce of your choice.
• Enjoy!

CRISPY CHICKEN MEATBALLS

Steps:

• In a large bowl, combine 1 cup panko, the milk, egg, garlic powder and 1 teaspoon salt. Stir together and let sit for 5 minutes.
• Add the chicken and 3/4 cup Parmesan. Stir with your hands until combined, avoiding overmixing. Roll into 24 balls about the size of a golf ball (about 2 tablespoons each) and place on a sheet pan or plate. In a medium bowl, stir together the remaining ¾ cup panko and ¼ cup Parmesan. Toss each meatball in the panko-cheese mixture, pressing gently to adhere. (To avoid a big mess, designate one "wet hand" for touching the meatballs and one "dry hand" for tossing in the panko.) Refrigerate for 5 minutes.
• In a large (12-inch) skillet, heat 2 tablespoons butter and 1 tablespoon oil over medium. When foaming, add half the meatballs. Cook, turning often and reducing the heat if needed to prevent burning, until golden brown and cooked through, 7 to 10 minutes. Transfer to a plate.
• Reduce the heat to medium-low and remove any dark oil or loose panko from the skillet with a spoon or paper towel. (The skillet will be hotter at this point, so reducing the heat ensures even cooking for both batches.) Add the remaining 2 tablespoons butter and 1 tablespoon oil. When foaming, add the remaining meatballs and cook, turning often, until golden brown and cooked through, 7 to 10 minutes. Transfer to the plate.

BAKED CHICKEN MEATBALLS

Steps:

• Preheat oven to 400°. In a large bowl, combine the first 9 ingredients. Add chicken; mix lightly but thoroughly. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until cooked through, 20-25 minutes. If desired, top with additional chopped fresh parsley.

CHICKEN MEATBALLS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put the chicken in a food processor and pulse until finely chopped. Scrape into a bowl and add the breadcrumbs, egg, onion, parmesan, half the crushed garlic, and half the oregano. Season really well, and mix with clean hands until everything is evenly distributed. Shape into 20 meatballs, and put onto an oiled baking tray. Brush the meatballs with 1½ tbsp oil. Bake for 20 minutes until cooked through and golden brown.
• Meanwhile, heat the remaining ½ tbsp oil in a deep frying pan. Fry the remaining garlic for 30 secs, then add the chopped tomatoes and reserved oregano. Season with salt, pepper, and a pinch of sugar. Simmer for 10-15 mins stirring frequently, until the tomatoes break down and you get a thick sauce.
• Bring a large pot of salted water to a boil. Add the spaghetti and cook for 10 mins until al dente.
• Add the cooked meatballs to the tomato sauce and gently stir through. Heat for a few minutes while you drain the spaghetti and spoon into warmed pasta bowls. Serve the meatballs and sauce on top. Drizzle over a little olive oil and a grating of more parmesan, if you wish.