CRISPY CHICKEN MEATBALLS
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 16 meatballs
Number Of Ingredients 13
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.
BAKED PENNE WITH CHICKEN MEATBALLS AND RICOTTA
Italian chicken meatballs are combined with Muir Glen™ organic tomato basil sauce, spinach and pasta before being layered with dollops of a gooey, cheesy ricotta and baked until brown and bubbly.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 8
Number Of Ingredients 16
Steps:
- Heat oven to 375°F. Spray 3-quart baking dish with cooking spray.
- In large bowl, mix bread crumbs and milk; let stand 5 minutes. Add egg, 1/4 cup of the Parmesan cheese, the parsley, 2 finely chopped cloves garlic, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; stir to combine. Add chicken; gently combine. Shape into 32 (1 1/4-inch) meatballs.
- In 12-inch skillet, heat oil over medium-high heat. Cook meatballs in oil about 6 minutes, turning a few times to brown all sides. Add pasta sauce and spinach in batches; cook until sauce is hot and spinach is wilted, about 3 minutes.
- Meanwhile, cook and drain penne as directed on package. Carefully add to pasta sauce and meatball mixture in skillet.
- In medium bowl, mix ricotta cheese, 1 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, 1 finely chopped clove garlic, pepper flakes and remaining 1/4 teaspoons each salt and pepper.
- In baking dish, pour half of the pasta mixture. Place half of the ricotta mixture in dollops over pasta. Spread remaining pasta mixture in baking dish; top with dollops of remaining ricotta. Sprinkle remaining 1 cup mozzarella and 1/4 cup Parmesan cheese over top. Bake 25 to 30 minutes or until top is golden brown and bubbly. Let stand 10 minutes before serving.
Nutrition Facts : Calories 560, Carbohydrate 51 g, Cholesterol 110 mg, Fat 2, Fiber 4 g, Protein 34 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 8 g, TransFat 1/2 g
CHICKEN MEATBALLS
I wanted to make chicken meatballs for quite some time and was never able to find a good recipe. I came across one, but modified it based on my own preferences. I thought these came our absolutely delicious and served them with pasta and marinara sauce and homemade garlic bread!
Provided by Jen619
Categories Main Dish Recipes Meatball Recipes
Time 55m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 175.4 calories, Carbohydrate 3.2 g, Cholesterol 83.8 mg, Fat 8.1 g, Fiber 0.4 g, Protein 21.4 g, SaturatedFat 2.8 g, Sodium 299 mg, Sugar 0.4 g
CHEF JOHN'S RICOTTA MEATBALLS
Ricotta-spiked meatballs are so tender, so flavorful, and so delicious. There are hardly any ingredients. Of course we're going to throw this over some spaghetti, because we're Americans and that's what we do with meatballs.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Saute onion in 2 tablespoons olive oil in a skillet over medium heat until onion is translucent, about 5 minutes. Stir garlic into onion and turn off heat. Transfer onion mixture to a large mixing bowl.
- Stir ground beef, ricotta cheese, parsley, egg, kosher salt, black pepper, and cayenne pepper with onion mixture until almost combined; stir in bread crumbs and continue to mix until thoroughly blended.
- Roll about 2 tablespoons of mixture into a 1-inch ball for each meatball. Pour 2 tablespoons olive oil in same skillet used to cook onions. Place skillet over medium heat and brown meatballs on all sides in hot oil, about 5 minutes. Hold a crumpled paper towel in a tongs and use it to remove excess grease from skillet.
- Pour marinara sauce and water over meatballs in skillet. Stir to combine and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until meatballs are cooked through and no longer pink in the center, about 30 minutes.
Nutrition Facts : Calories 331.1 calories, Carbohydrate 18.9 g, Cholesterol 75.3 mg, Fat 20.9 g, Fiber 3 g, Protein 16.3 g, SaturatedFat 7 g, Sodium 864.6 mg, Sugar 9.4 g
PORK AND RICOTTA MEATBALLS
Ricotta is the secret to tenderness in these all-purpose meatballs. Serve them plain, with a marinara sauce for dipping, or simmer the meatballs in tomato sauce for serving over spaghetti. Ground chicken is a great alternative and will yield cheesier tasting meatballs.
Provided by Kay Chun
Categories lunch, weekday, meatballs, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
- Shape the meat into 12 equally sized balls (about 2 1/4 inches in diameter). Arrange on a greased rimmed baking sheet.
- Bake until golden and cooked through, about 15 minutes. Serve warm.
Nutrition Facts : @context http, Calories 476, UnsaturatedFat 16 grams, Carbohydrate 11 grams, Fat 33 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 14 grams, Sodium 424 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN MEATBALLS WITH HOMEMADE RICOTTA
Provided by Food Network
Categories appetizer
Time 1h10m
Yield 6 to 8 appetizer servings
Number Of Ingredients 18
Steps:
- For the meatballs: Preheat oven to 350 degrees F.
- Combine the chicken, breadcrumbs, roasted red pepper, buttermilk, parsley, oregano, thyme, basil, garlic, salt, pepper and red pepper flakes in a large bowl and mix thoroughly. Roll the mixture into 2- to 3-inch balls, though the meatballs can be made into any size desired.
- Place the meatballs on a lightly-greased baking sheet and roast until cooked through and a little brown, 35 to 40 minutes.
- For the ricotta cheese Bring the milk, buttermilk, heavy cream and salt to a boil in a large stockpot over medium heat, then turn off the heat and let sit for 30 minutes.
- Using a very fine strainer or cheesecloth, strain the milk mixture to separate the thick parts, or curds, from the remaining liquid, or whey, over a bowl or container. Discard the whey. For thicker ricotta, let the mixture strain longer so more liquid is removed. Let cool and adjust seasoning if necessary.
- Serve the meatballs hot with your favorite homemade or store-bought tomato sauce and garnish with pieces of ricotta.
CHICKEN, LEMON & RICOTTA MEATBALLS WITH LINGUINE
Flavour-packed, easy to make and nutritious - our zesty chicken meatballs tick all the boxes for a family meal
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- Cut the chicken into very small pieces using a sharp knife. You can use a food processor, but pulse so it doesn't turn into a paste. Put in a bowl and add half the lemon zest, half the ricotta, half the parsley, the breadcrumbs and mix together. Add the 2 tbsp milk, the egg and a good pinch of seasoning. Mix again.
- Dust a plate lightly with flour. Wet your hands, take a golf ball-sized piece of the meatball mixture and roll into a ball. Set on the floured plate and repeat until all the mixture has been used up.
- Heat a heavy-based frying pan over a medium heat, add the oil, then the meatballs, ensuring they don't touch each other. Cook for 10-15 mins, turning so they brown on all sides. Transfer to a plate.
- Meanwhile, heat a large pan of salted water and add the linguine. Cook following pack instructions, and 3 mins before the end of the cooking time, add the green beans. Drain, saving the pasta water. Rinse the linguine and beans under cool water to stop them cooking further.
- Add the remaining ricotta to the frying pan, breaking it up as much as possible. Pour in the 100ml milk and 2 tbsp of reserved pasta water, then cook down to thicken slightly for a couple of minutes. Add the pasta, beans and remaining lemon zest and parsley. Season to taste, mix in the meatballs and serve.
Nutrition Facts : Calories 628 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 49 grams protein, Sodium 0.8 milligram of sodium
CRISPY CHICKEN MEATBALLS
This is a mash-up of two kids' menu standbys: chicken nuggets and meatballs. And the result is adult-appropriate, too. The combination is a streamlined mix of flavors and textures, since some of the ingredients added to ground meat for classic meatballs (bread crumbs, garlic, and Parmesan) are often used in the crispy coating on chicken nuggets. Cooking the panko and Parmesan-coated meatballs on the stovetop in a mixture of olive oil (for browning) and butter (for flavor) means no splatters - and meatballs that are tender on the inside and crispy on the outside. Eat with ketchup, ranch or honey mustard; pasta; or with a layer of tomato sauce and mozzarella like chicken Parmesan.
Provided by Ali Slagle
Categories weeknight, finger foods, poultry, appetizer, main course
Time 40m
Yield 24 meatballs
Number Of Ingredients 9
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.
CHICKEN-AND-RICOTTA MEATBALLS IN BROTH
Comforting and nourishing, this twist on a classic homemade staple is a light yet filling meal that everyone in the family will love.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a large bowl, mix chicken with ricotta, Parmesan, egg, salt, and pinch of nutmeg until thoroughly combined. Refrigerate until ready to use.
- In a large Dutch oven or heavy pot, combine broth, lemon zest, and thyme and bring to a simmer. Using a spring-loaded 1/4-cup ice-cream scoop or two large spoons, drop meatball mixture into broth (you should have 18 meatballs). Simmer gently until meatballs float and are cooked through, 10 to 12 minutes. Just before serving, add spinach to broth and let wilt; garnish soup with lemon slices.
Nutrition Facts : Calories 278 g, Fat 16 g, Fiber 1 g, Protein 26 g
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