Chicken Meatballs With Mustard Mayo Sauce Recipes

CHICKEN MEATBALLS WITH PLUM MUSTARD SAUCE

Steps:

• Preheat oven to 375°.
• Line rimmed baking sheets with parchment paper.
• In a medium nonstick skillet, heat oil over medium heat.
• Add garlic, onion, fines herbes, salt and pepper.
• Cook, stirring often, for 5 minutes or until softened; let cool slightly.
• In a bowl, whisk the eggs with a fork.
• Add in onion mixture, chicken, bread crumbs, and Parmesan; mix gently until evenly combined.
• Using wet hands, form chicken mixture into 1-inch meatballs.
• Place 1 1/2 inches apart on prepared baking sheets.
• Bake for 15-20 minutes or until meatballs are lightly browned and no longer pink inside.
• *You will use 36 meatballs for this recipe; you may freeze remainder by placing meatballs in a single layer on trays; flash freeze; when frozen, transfer to airtight containers; will keep for 1 month.
• Sauce: in a medium saucepan, combine 2 tablespoons water, plum sauce, soy sauce, ginger, and mustard.
• Add meatballs and stir to coat with sauce.
• Cover and simmer over medium heat, stirring often, for 15 minutes or until piping hot and meatballs are heated through.
• Transfer to warmed serving dish and sprinkle with green onions.

SLOW COOKER CHICKEN MEATBALLS IN TOMATO SAUCE

Steps:

• Prepare the sauce by whisking tomatoes, basil, parsley, oregano, salt, red pepper flakes, and black pepper in a slow cooker. Adjust heat to High.
• Combine ground chicken, egg, bread crumbs, Parmesan cheese, onion, olive oil, parsley, garlic, salt, and pepper in a medium bowl. Use your hands to gently mix together. Roll into 1 1/2-inch balls and place into the sauce. Use a spoon to cover the meatballs with sauce; do not stir.
• Place the lid on the slow cooker and drape a thick kitchen towel over it. Cook on High for 2 1/2 hours until meatballs are cooked through.

MEATBALLS WITH MUSTARD SAUCE

Steps:

• Combine and mix all of the meatball ingredients. Shape into walnut-size meatballs.
• Coat frying pan with Pam. Brown meatballs. Put into dish and bake in oven at 350 degrees for 20 minutes.
• Meanwhile, combine the plain yogurt, mayonnaise, dijon mustard, and dillweed.
• No need to heat up or anything. When meatballs are done, drain fat and put.
• mustard sauce on top.

CRISPY CHICKEN MEATBALLS

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.

GROUND CHICKEN MEATBALLS WITH SWEET PEANUT SAUCE

Steps:

• Mix chicken, cilantro, bread crumbs, onion, garlic, salt, and pepper; roll tablespoonfuls of the mixture into balls.
• Heat oil in a skillet over medium heat. Add meatballs and cook until no longer pink in the center, 6 to 8 minutes.
• Mix peanut butter, sesame oil, sugar, and soy sauce together in a microwave-safe bowl. Microwave until sauce is heated through, about 1 minute.
• Toss meatballs with 1/2 of the sauce. Sprinkle with peanuts. Serve with toothpicks and remaining sauce for dipping.