Appetizer Essentials Crispy Chicken Meatballs Recipes

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.

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.