Mini Chicken Meatballs Recipes

EASY CHICKEN MEATBALLS (5 INGREDIENTS!)

Steps:

• Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.
• Cut the chicken into 1-inch pieces. Palce in the food processor. Pulse until the chicken is starting to grind. Leave the mixer on and let the meat grind. It should take about 1-2 minutes.
• Once the meat is ground, remove the blade. Add in the grated onion, grated garlic, egg, panko, and salt. Use hands to gently combine everything together. Do not overmix.
• Use a small cookie or ice cream scoop to form the chicken mixture into 25 meatballs. Place on the parchment-lined baking sheet. Damp hands with cold water. Roll into uniform meatballs. Place in the oven and bake until golden brown and cooked through, about 12-15 minutes.
• Serve right away or cool completely and store in an airtight containter. Freeze for up to two months.

BEST ANYTIME BAKED CHICKEN MEATBALLS

Steps:

• Preheat the oven to 400 degrees. Line a baking sheet with foil and a little cooking spray.
• Mix all the ingredients together in a mixing bowl.
• Roll the mixture into about 30 small balls. Place on baking sheet.
• Bake for 25-30 minutes.
• ENJOY!

ORECCHIETTE WITH MINI CHICKEN MEATBALLS

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine.
• Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.
• In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer. Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil.

CHICKEN MEATBALLS

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)

MINI MEXICAN MEATBALLS

Steps:

• Spread chicken out on a wide plate. Sprinkle with jalapeno and seasonings. In a bowl, whisk egg and then stir in chip or bread crumbs. Spread over chicken. Sprinkle with cheese if using. Refrigerate.
• For sauce, place drained tomatoes and salsa in a large saucepan over medium heat. Bring to a boil. Boil gently, uncovered and stirring often, until thickened, about 10 minutes. Then lower heat so mixture just simmers.
• Meanwhile, using wet hands, form chicken into meatballs, about 1 inch (2.5 cm) wide for appetizers or 1½ inches (3.8 cm) if using as a main course.
• When all are formed, increase heat under thickened sauce to medium. Drop chicken balls into the simmering sauce and gently press into the sauce. Cover and when sauce starts to boil again, reduce heat so it barely simmers. Continue simmering, covered and gently turning meatballs often, for 12 to 15 minutes. Stir in coriander and serve.
• Makes 32 appetizer size meatballs to serve 8 for appetizers or to serve 4 as a main course.
• Baked meatballs: Want browned meatballs? Instead of cooking in the sauce, bake on an oiled baking pan at 375°F (190°C) for 15 minutes for inch wide (2.5 cm) meatballs or 20 minutes for 1½ inch (4 cm) meatballs. No need to turn. Then simmer in the sauce, stirring often, about 5 minutes. Stir in coriander and serve.

MINI CHICKEN MEATBALLS

Steps:

• Make meatballs Mix mince with bread, beaten egg, parmesan and
• parsley. Season with salt and pepper. Shape into small balls and coat lightly in flour.
• Heat oil in pan and shallow fry meatballs over medium heat for 10 minutes until lightly browned all over. Remove and set aside.
• Make sauce Heat oil in shallow pan and fry onion, garlic, carrot and celery for 5 minutes until softened. Add passata and water and cook for 15 to 20 minutes, until thickened and slightly reduced. Add cream and stir. Return meatballs to pan and heat through.
• Add olives and chopped herbs to mix and stir. Sprinkle with parsley to garnish. Serve with pasta or steamed rice, if desired.

MINI CHICKEN MEATBALLS

Steps:

• In a medium bowl, stir together breadcrumbs, parsley, eggs, milk, ketchup, Romano cheese, salt, and pepper. Add the chicken and combine well. Use a melon baller (or a teaspoon measure) to scoop the mixture; roll the seasoned chicken into 3/4-inch mini meatballs.
• Heat oil in a large skillet over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs and brown the tops, about 2 minutes longer. Add chicken broth and bring to a boil. Reduce heat to low and simmer until the meatballs are cooked through, about 5 minutes. Garnish with chopped fresh basil and Parmesan cheese.

MINI MEATBALLS

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl or mixer, thoroughly mix the beef, pork, breadcrumbs, milk, parsley, eggs, garlic, onion and some salt and pepper. Chill in the refrigerator for 30 minutes.
• Shape into meatballs and place on a foil-lined shallow baking pan. Bake 30 minutes for medium or 25 minutes for bite-size. Stick toothpicks in the finished meatballs to serve as an appetizer.

MINI CHICKEN MEATBALLS.

Steps:

• 1. In a medium bowl, stir together breadcrumbs, parsley, eggs, milk, ketchup, romano cheese, salt and pepper. Add the chicken and combine. Use a melon baller (or a tablespoon) to scoop mixture; roll the seasoned chicken into 3/4 inch meatballs. 2. Heat oil in a large skillet over med-high heat. Work in batches, add the meatballs and cook without moving until brown on the bottom, about 2 mins. Turn the meatballs and brown the tops, about 2 mins. Add chicken broth and bring to a boil. Reduce heat to low and simmer until meatballs are cooked through, about 5 minutes. Garnish with chopped fresh basil and parmesan cheese.