Cheesy Chicken Balls Recipes

CHEESY CHICKEN MEATBALLS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil, and spray with cooking spray.
• Combine the chicken, eggs, cream cheese, Parmesan cheese, bread crumbs, red pepper flakes, Italian seasoning, garlic powder, vegetable oil, salt, and pepper in a large bowl; mix well. Form mixture into 20 meatballs; place on prepared pan.
• Bake in center of preheated oven until juices run clear, 17 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHEESY CHICKEN MEATBALLS

Steps:

• Place all Meatballs ingredients except oil in a bowl, and mix well with your hands.
• Measure out heaped tablespoons and roll into balls.
• Heat 1 tbsp oil in a non-stick skillet over medium-high heat. Add half the meatballs and cook, browning all over, for 5 minutes. Remove meatballs into a bowl, then repeat with remaining batch.
• Reduce heat to medium and add butter. Once melted, add flour and mix to combine. Slowly add the milk, whisking as you go, until lump free. Then whisk in chicken broth. Whisk constantly as the liquid comes to heat, then whisk constantly once you start seeing steam.
• Once the sauce thickens, add cheese and stir until it melts. Then add mustard powder, salt and pepper to taste.
• Return meatballs into the sauce, rolling them around to coat and warm through.
• Serve with pasta of choice!

CHEESY CHICKEN MEATBALLS

Steps:

• Preheat oven to 400. Line a baking sheet with aluminum foil and spray with cooking spray. Set aside.
• Combine all ingredients for the meatballs in a large bowl and mix until just combined. Be careful not to overmix.
• Roll the meatballs into small balls - about the size of a golf ball. Place on the prepared baking sheet.
• Bake at 400 for 20-24 minutes, until cooked through. (Exact time will depend on the size of your meatballs.)
• Serve warm with BBQ sauce or ketchup, for dipping, if desired.

CHEESY CHICKEN BALLS RECIPE BY TASTY

Steps:

• Shred the cooked chicken breasts in a bowl using 2 forks.
• Transfer the chicken to a larger bowl and pour in the egg yolks, flour, cheese, spring onions, paprika, rosemary, garlic powder, salt, and pepper.
• Mix together and then roll the mixture into balls using your hands.
• Coat the balls in breadcrumbs.
• Heat up a litre of oil in a frying pan and deep fry the balls for about 3 minutes.
• Enjoy!

BUFFALO CHICKEN CHEESE BALLS

Steps:

• Have oil heated to 350 degrees F.
• Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
• Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
• When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.
• To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.

CRISPY CHICKEN PARM BALLS

Steps:

• Fill a large Dutch oven or pot halfway with oil. Attach a deep-fat fry thermometer on the side. Heat over medium to 350 degrees F.
• Meanwhile, mix together the chicken, Italian seasoning, egg, 1/4 cup panko, 1 teaspoon salt and a few grinds of pepper in a large bowl.
• Scoop out 2 heaping tablespoons of the chicken mixture and flatten into a 2-inch circle in your hand. Put a mozzarella cube in the center of the circle. Pat the meat mixture around the cheese to encase it in a ball. Set the ball aside on a plate or baking sheet and repeat with the remaining mozzarella and chicken mixture.
• Stir together the Parmesan, remaining 1 cup panko and 1 teaspoon salt in a medium bowl.
• Working one at a time, toss the chicken balls in the panko mixture until they are completely coated, pressings the panko into the ball with your hands to make sure it sticks.
• Fry the balls in batches until deep golden brown and the chicken is cooked through, 6 to 8 minutes.
• Serve with the marinara for dipping.

CHICKEN CHEESE BALL

Steps:

• In a medium bowl, combine cream cheese, ranch dressing mix and chicken. Form the mixture into a ball.
• On a cutting board or a piece of wax paper, spread the chopped pecans. Roll the ball in the pecans until it is fully coated. Wrap the ball in plastic and chill for at least one hour.

HOMEMADE CHICKEN BALLS FROM SCRATCH

Steps:

• Sift flour and add baking powder, and salt.
• In separate bowl, Beat eggs and add milk and oil.
• Blend liquid mixture into dry, beat well until smooth.
• Drop diced chicken into batter.
• Spoon out and place in deep fryer or pot of hot grease over stove burner.
• Fry until golden brown.
• Remove and place in bowl lined with paper towel to soak up excess grease.

CHEESY CHICKEN MEATBALLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toast the Bread (1 slice) and pulse in the food processor to make crumbs.
• Cover the bread crumbs in Milk (1/4 cup) and allow to stand until all the milk is absorbed.
• Mince the Onion (1) and put in a small bowl.
• Grate the Mozzarella Cheese (3/4 cup) and Parmesan Cheese (1/4 cup), and set aside.
• Combine Ground Chicken (1 pound), bread crumbs, minced small onion, Sour Cream (1 tablespoon), Salt (1 teaspoon) and Ground Black Pepper (1/2 teaspoon) in a bowl. Mix thoroughly.
• Shape the mixture into meatballs, about 1 tablespoon big each.
• Place the meatballs on a baking sheet lined with aluminum foil and sprayed with oil.
• Apply the Mayonnaise (1/4 cup) evenly on the top of each meatball.
• Combine the two cheeses together and sprinkle about 1/2 tablespoon on each meatball.
• Bake in the oven uncovered for 15-20 minutes.
• Broil for another 2-5 minutes to brown and crisp up the cheese.
• Serve and enjoy warm.

LEFTOVER CURRY CHICKEN CHEESY BALLS RECIPE BY TASTY

Steps:

• Combine the rice with 2 tablespoons of curry sauce.
• Mix in the flour, cheese, 1 egg yolk, and pepper.
• Roll into balls, make a well in the middle and place in some curry chicken.
• Secure the ball by rolling it in your hands again.
• Coat in the flour, egg yolk, breadcrumbs, then egg yolk, then breadcrumbs again.
• Heat the oil in a pan to 325°F (160°C).
• Fry the arancini for a few minutes, until golden brown.
• Enjoy!

CHEESY CHICKEN BALLS

Steps:

• Season chicken with salt and pepper.
• Mix chicken, egg, flour, onion,garlic, rosemary and cayenne pepper.
• Scoop some meat mixture forming a patty on your palm. Put cheese cube on top. Now, lift the patty sides up to enclose the cheese inside. Mold into a ball.
• Fry in medium heat until golden brown. Set aside and let stand for 5 minutes.
• Serve on a bed of steamed rice or green leaf salad, garnished with chopped chives.

CHEESY ARTICHOKE CHICKEN BALLS

Steps:

• Combine all ingredients except for the bread crumbs. Roll chicken mixture into one inch balls then coat with bread crumbs. (Note: If the mixture is sticky, dropping it into the bread crumbs first will enable you to roll it into ball form.
• Bake at 350 degrees for approximately 40 minutes.

CHEESY CHICKEN PARMESAN MEATBALLS

Steps:

• Heat oven to 375 degrees. In a large bowl, combine tofu, ricotta, Parmesan, bread crumbs, egg, garlic, oregano, 2 teaspoons salt and 1 teaspoon pepper, and mix until well combined. Add chicken and gently mix to incorporate. Lightly wet hands to prevent meatball mixture from sticking, then roll into 24 (1 1/2-inch) golf ball-size rounds.
• In a Dutch oven, heat oil over medium. Add bell peppers, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add marinara sauce and meatballs, and stir gently to coat the meatballs in the sauce. Bring to a boil, cover and transfer to the oven to bake until meatballs are cooked through, 20 minutes.
• Top with provolone slices, slightly overlapping, and bake until cheese melts, about 3 minutes longer.
• Serve meatballs, peppers and sauce over egg noodles. Garnish with parsley, if using.