Crispy Chicken Meatballs Recipes

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.

CRISPY CHICKEN MEATBALLS

Steps:

• If preparing the marinara (optional), begin with that: place a large non-stick pot over medium-high heat, and drizzle in about 3 tablespoons of oil; once hot, add in the onion, the salt, Italian seasoning, black pepper and red pepper flakes, and stir to combine; allow to saute for about 2-3 minutes.
• Next, add in the garlic and stir, and once that becomes aromatic, add in the tomato paste and stir to combine; cook for about 2 minutes.
• Add in the crushed tomatoes, stir, and allow to gently simmer on low with a lid partly askew, for about 15 minutes.
• Finish the marinara by stirring in the parmesan, the chopped parsley and the basil, and keep warm (or if making ahead, allow to completely cool and keep in fridge until ready to reheat and use).
• To prepare the chicken meatballs, preheat the oven to 425°, and line a baking sheet with foil.
• In a large bowl, combine the breadcrumbs with the milk, and using your fingers, mix until moistened.
• Add in the ground chicken, the egg, 1/4 cup of the parmesan, the garlic, salt, Italian seasoning, black pepper and 2 tablespoons of the chopped flat-leaf parsley, and using your finger tips, very gently mix the ingredients together just until combined.
• Form meatballs a little smaller than the size of a golf ball (the mixture will be sticky, so just form them as best as possible), and place the meatballs on the foil-lined baking sheet.
• Next, combine the panko breadcrumbs with the remaining 1/4 cup of grated parmesan cheese, plus the olive oil, and mix until moistened.
• Carefully and gently roll each meatball in the panko mixture, place them back onto the baking sheet and bake for 15 minutes; after 15 minutes, adjust the oven to "low broil", and allow the meatballs to brown and crisp a bit more for about 10 minutes.
• While the meatballs bake, cook your penne pasta (if serving) according to package instructions and keep warm.
• Remove the meatballs from the oven, top each meatball with some of the marinara sauce and a sprinkle of mozzarella, and place them back into "low broil" oven just for a moment to melt the cheese.
• To serve, add some of the pasta to a serving bowl, and top with sauce; then, top with several meatballs and garnish with the remaining 2 tablespoons of chopped parsley.

APPETIZER ESSENTIALS: CRISPY CHICKEN MEATBALLS

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.

CRISPY MEATBALLS

Steps:

• In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs an a greased rack in a shallow pan. Bake, uncovered, at 400° for 30 minutes or until the meat is no longer pink.

BAKED CHICKEN MEATBALLS

Steps:

• Preheat the oven to 400 degrees. Line a baking sheet with foil or spray lightly with cooking spray.
• Add all of the ingredients to a large mixing bowl and use your hands or a spoon mix everything together. Scoop the mixture into 25- 30 small meatballs, and place them on a baking sheet ½ inch apart.
• Bake for 25-30 minutes or until cooked through.
• Leftover meatballs will store well in the refrigerator in an airtight container for 3-4 days.

CRISPY CHICKEN MEATBALLS

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.