Chicken Meatballs Recipes

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BAKED CHICKEN MEATBALLS



Baked Chicken Meatballs image

The BEST healthy baked chicken meatballs with spinach. Made in the oven, serve these easy chicken meatballs with pasta, zoodles, or sandwich rolls.

Provided by Erin Clarke / Well Plated

Categories     Appetizer     Main Course

Time 35m

Number Of Ingredients 17

1 large egg
1 pound ground chicken ((I like 93% lean))
1/2 cup whole wheat panko breadcrumbs
1/3 cup Parmesan cheese (finely grated )
2 tablespoons extra-virgin olive oil (divided)
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
2 tablespoons tomato paste (divided)
3 tablespoons flat-leaf parsley (finely chopped )
2 1/2 cups fresh spinach (lightly packed )
Tomato sauce
Cooked whole wheat pasta, zucchini, or other vegetable noodles
Buns (for sandwiches)
Toothpicks (to serve as an appetizer)

Steps:

  • Place a rack in the upper third of the oven and preheat to 400 degrees F. Lightly coat a 9x13-inch baking dish or rimmed baking sheet with nonstick cooking spray.
  • Beat the egg in the bottom of a large bowl. Add the chicken, breadcrumbs, Parmesan, 1 tablespoon olive oil, oregano, garlic powder, onion powder, salt, red pepper flakes, fresh parsley, and 1 tablespoon tomato paste. Finely chop the spinach so that it is in small bits, then add it to the bowl.
  • With a fork or your hands, mix until well combined, being careful not to compact the meat.
  • Shape the mixture into 12 meatballs and arrange them in the prepared baking dish, 1-inch apart, so they do not touch.
  • Whisk together the remaining 1 tablespoon of olive oil and 1 tablespoon of tomato paste in a small bowl. It won't be perfectly smooth but will bake up just fine. Brush over the top of the meatballs.
  • Bake the meatballs in the upper third of the oven for 18 to 22 minutes until cooked through. Serve hot with pasta, zucchini noodles, inside a hoagie bun, or any way you choose!

Nutrition Facts : ServingSize 1 meatball (without pasta or additional sauce), Calories 107 kcal, Carbohydrate 3 g, Protein 9 g, Fat 7 g, Cholesterol 50 mg, Fiber 1 g, SaturatedFat 2 g, TransFat 1 g, Sugar 1 g, UnsaturatedFat 4 g

CHICKEN MEATBALLS



Chicken Meatballs image

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

1 pound ground chicken
1 egg, beaten
¼ cup low-fat cream cheese
¼ cup grated Parmesan cheese
4 cloves garlic, grated
1 ½ tablespoons olive oil
1 tablespoon dry bread crumbs
2 teaspoons chopped fresh basil
1 teaspoon crushed red pepper
1 teaspoon garlic powder
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon dried parsley
½ teaspoon dried oregano
1 cup chopped fresh mozzarella, or as needed

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

BEST ANYTIME BAKED CHICKEN MEATBALLS



Best Anytime Baked Chicken Meatballs image

These Baked Chicken Meatballs are the BEST! The perfect addition to any meal or to eat right on their own. Bonus: they're meal-prep friendly to stock up throughout the week!

Provided by Lindsay

Categories     Dinner

Time 30m

Number Of Ingredients 10

1 pound ground chicken or turkey
1 egg
1/2 cup panko breadcrumbs
1/2 cup grated Parmesan
2 tablespoons olive oil (optional - makes meatballs more moist and yummy)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
black pepper to taste
additional seasonings optional!

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!

Nutrition Facts : Calories 236 calories, Sugar 0.6 g, Sodium 466 mg, Fat 14.1 g, SaturatedFat 3.8 g, TransFat 0.2 g, Carbohydrate 8 g, Fiber 0.5 g, Protein 19.5 g, Cholesterol 90.3 mg

ZESTY CHICKEN MEATBALLS



Zesty Chicken Meatballs image

Provided by Sunny Anderson

Time 35m

Yield 6 servings

Number Of Ingredients 23

1 pound ground chicken
3 cloves garlic, minced
1 egg, whisked
3 tablespoons unseasoned whole-wheat bread crumbs
2 teaspoons Worcestershire sauce
1 teaspoon Hungarian or hot paprika
1 teaspoon onion powder
1 teaspoon chopped fresh oregano leaves, about 1 small sprig
1 tablespoon chopped fresh thyme leaves, about 5 sprigs
1 teaspoon brown sugar
1 lemon, zested
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
Serving suggestion: Collard Green Pesto Linguine, recipe follows
1 pound bunch collards, ribs discarded, leaves roughly chopped
One 13-ounce box whole-wheat linguine
1/4 cup pecans
1 1/4 cups grated Parmesan, plus extra for garnish
1/2 cup pitted kalamata olives
2 cloves garlic
1 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • In a large bowl, gently mix the chicken, garlic, egg, bread crumbs, Worcestershire, paprika, onion powder, oregano, thyme, brown sugar, lemon zest, 2 healthy pinches of salt and a few grinds of pepper in a bowl. Form into mini meatballs, slightly smaller than a golf ball; it should make 28 to 30 meatballs. Warm the butter and oil in a large pan over medium-high heat. Transfer the meatballs to the pan and do not disturb for 3 minutes to brown well. Turn, cooking another 3 minutes without disturbing. Keep cooking until browned and cooked on all sides, but still juicy and plump with a spring to the touch. Transfer to a paper towel-lined plate to drain. Serve atop Collard Green Pesto Linguine, if desired.
  • Bring a large pot of salted water to a boil over medium heat. Blanch collards until bright green, about 1 minute. Transfer immediately to an ice bath to shock, saving the boiling water for cooking the pasta. Remove the collards from the ice water and pat dry with paper towels before transferring them to a food processor.
  • Add the linguine to the pot of salted boiling water and cook according to package instructions.
  • Meanwhile, in a dry skillet, over low heat, toast the pecans until fragrant. Transfer to the food processor with Parmesan, olives and garlic. With food processor running, slowly drizzle in olive oil until pesto comes together. Taste for seasoning, and add salt and freshly ground black pepper, to taste.
  • To serve, put enough pesto to coat the pasta into a large serving bowl. Drain the pasta and quickly add it to the bowl. The water still clinging to the pasta will loosen up the pesto. Toss to coat. Add more pesto, if needed. Transfer the pasta to a serving bowl and garnish with Parmesan sprinkled over the top.

CRISPY CHICKEN MEATBALLS



Crispy Chicken Meatballs image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield 16 meatballs

Number Of Ingredients 13

1/2 cup freshly grated Parmesan
1/4 cup chopped fresh Italian parsley
2 tablespoons whole milk
3/4 teaspoon kosher salt
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/4 cup panko breadcrumbs, plus 1 cup for breading
3 large eggs, lightly beaten
1 pound ground chicken, 50/50 white and dark meat
4 ounces mozzarella, diced into 1/2-inch cubes
1/2 cup all-purpose flour
Vegetable oil, for frying
Marinara, warmed, for serving, optional

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.

CHICKEN MEATBALLS RECIPE BY TASTY



Chicken Meatballs Recipe by Tasty image

Chicken dinner takes a new shape with these savory meatballs! They're baked, not fried, for a hands-off, mess-free meal. Serve over your favorite pasta and sauce, or alongside your favorite vegetables. Hint: Make a double batch and freeze half for another night!

Provided by Betsy Carter

Categories     Lunch

Time 40m

Yield 14 meatballs

Number Of Ingredients 12

1 tablespoon olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 lb ground chicken
1 large egg, beaten
½ cup panko breadcrumbs
½ cup grated parmesan cheese
½ cup fresh parsley, chopped
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
pasta, cooked, for serving
sauce of choice, for serving

Steps:

  • Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil.
  • Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and golden brown, about 7 minutes.
  • Add the garlic and cook, stirring constantly, until aromatic, about 1 minute. Remove the pan from the heat and let the onion mixture cool to room temperature.
  • In a large bowl, combine the ground chicken, egg, panko, Parmesan, parsley, salt, pepper, and the onion mixture and use your hands to mix until just combined.
  • Roll the chicken mixture into 1½-inch balls and place on the prepared baking sheet, spacing 2 inches apart.
  • Bake the meatballs until browned and cooked through, 20 to 25 minutes.
  • Serve with pasta and sauce of your choice.
  • Enjoy!

Nutrition Facts : Calories 109 calories, Carbohydrate 4 grams, Fat 5 grams, Fiber 0 grams, Protein 9 grams, Sugar 1 gram

FRENCH ONION CHICKEN MEATBALLS



French Onion Chicken Meatballs image

Richly seasoned meatballs baked with a rich French onion sauce and topped with melted Gruyere cheese make this a meal fit for hosting guests. Serve them with egg noodles or some seasoned red potatoes and French bread on the side.

Provided by fabeveryday

Categories     Meat and Poultry Recipes     Chicken

Time 50m

Yield 4

Number Of Ingredients 16

1 pound ground chicken
½ cup bread crumbs
1 egg
1 (1 ounce) package dry French onion soup mix
1 teaspoon minced garlic
2 tablespoons butter
2 medium onions, thinly sliced
1 tablespoon white sugar
1 tablespoon olive oil
⅓ cup red wine
½ teaspoon salt
¼ teaspoon ground black pepper
1 ½ cups beef broth
½ teaspoon dried thyme
1 tablespoon all-purpose flour
6 ounces Gruyere cheese, shredded

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Mix ground chicken, bread crumbs, egg, onion soup mix, and garlic together in a medium bowl until the ingredients are well incorporated. Roll into sixteen 1 1/2-inch meatballs.
  • Melt butter in a saucepan over medium heat. Add onions and sugar; saute until onions are softened, about 12 minutes.
  • Meanwhile, heat olive oil in an oven-safe skillet over medium-high heat. Add meatballs and cook, flipping occasionally, until edges are browned, about 4 minutes.
  • Transfer skillet to the preheated oven and bake until meatballs are no longer pink in the center, about 15 minutes. Check the meatballs halfway through and flip if they are browning too much on the bottom.
  • Add red wine, salt, and pepper to the onions and stir. Cook over medium heat for 3 minutes. Stir in beef broth and thyme. Bring to a boil. Reduce heat to low and slowly stir in flour. Cook until slightly thickened, 2 to 3 minutes more.
  • Remove meatballs from the oven and pour onion sauce on top. Cover evenly with Gruyere cheese and return to the oven until melted, about 5 minutes.

Nutrition Facts : Calories 537.1 calories, Carbohydrate 25.1 g, Cholesterol 174.4 mg, Fat 26.7 g, Fiber 2.1 g, Protein 44.7 g, SaturatedFat 13.2 g, Sodium 1582.2 mg, Sugar 7 g

CHICKEN MEATBALLS



Chicken Meatballs image

These meatballs started out, funnily enough, as a meatloaf for a meal at home one night with our actual family. For the stewed-chicken-and-rice recipe, instead of forming a loaf, we made small, attractive meatballs, baked them briefly and then added them to the final stew with a chicken-skin garnish.

Provided by Gabrielle Hamilton

Categories     dinner, lunch, side dish

Time 45m

Yield Makes about 24 meatballs

Number Of Ingredients 11

3 tablespoons butter
1 small onion, minced
2 pounds ground chicken
1/2 pound ground pork
1 package Lipton French onion soup mix
1 egg, whisked
1 cup panko breadcrumbs, just covered in whole milk
3 tablespoons finely grated Parmesan cheese
2 tablespoons finely chopped parsley
Kosher salt
Freshly ground black pepper

Steps:

  • Melt the butter in a sauté pan, and sweat the onion until soft and translucent, taking care not to brown, about 5 minutes. Add a few drops of water if needed. Cool completely.
  • In a mixing bowl, combine the chicken, pork, onion-soup mix, egg, panko breadcrumbs, Parmesan, parsley and onion. Season with salt and pepper.
  • Form the meat into Ping-Pong-ball-size balls, and place on a parchment-lined baking sheet. Place in the freezer for 8-10 minutes.
  • Remove from the freezer and bake at 400 until just cooked through, about 7-9 minutes.

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 4 grams, Carbohydrate 4 grams, Fat 7 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 171 milligrams, Sugar 0 grams, TransFat 0 grams

CHICKEN MEATBALLS



Chicken Meatballs image

This dinner recipe for delicious chicken meatballs can be found in Nate Appleman's "A16 Food + Wine" and is part of his recipe for Minestra Maritata.

Provided by Martha Stewart

Categories     Ground Chicken Recipes

Number Of Ingredients 11

Extra-virgin olive oil
2 teaspoons fennel seeds
1 teaspoon black peppercorns
1 tablespoon coarse salt
2 pounds boneless, skinless chicken thighs, cut into 1/2-inch cubes, sinew removed and discarded, or 2 pounds ground chicken thighs
6 ounces fatback, cut into 1/2-inch cubes
6 ounces day-old country bread, torn into chunks
1 cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped
1 clove garlic, very finely chopped
2 tablespoons dry white wine
2 large eggs, lightly beaten

Steps:

  • Preheat oven to 400 degrees. Coat 2 rimmed baking sheets with olive oil. Place a meat grinder and a large bowl in the freezer to chill.
  • In a spice grinder or using a mortar and pestle, grind together fennel seeds and peppercorns. Transfer to a medium bowl and stir in salt; set spice mixture aside.
  • If grinding your own meat, pass chicken through a grinder fitted with a coarse plate directly into chilled bowl; if your meat is already ground, place chicken in chilled bowl. Place, fatback, bread, parsley, and garlic in bowl with spice mixture; pass through grinder into bowl with chicken. Add wine and eggs; using your hands, gently mix until well incorporated.
  • Heat a small skillet over medium heat. Flatten a pinch of chicken mixture into a small disk and cook in skillet, for tasting. Season chicken mixture with salt, if desired.
  • Form chicken mixture into 1-inch balls and place on prepared baking sheets. Transfer baking sheets to oven and roast, turning baking sheets halfway through, until meatballs are lightly browned and cooked through, 18 to 20 minutes.
  • Drizzle meatballs with olive oil and serve immediately.

BUTTER CHICKEN MEATBALLS



Butter Chicken Meatballs image

My husband and I love meatballs, and we love butter chicken. Before an appetizer party, we had the brilliant idea to combine these two loves, and the new creation got rave reviews! Want them as a main dish? Just serve with basmati rice. -Shannon Dobos, Calgary, Alberta

Provided by Taste of Home

Categories     Appetizers

Time 3h30m

Yield about 3 dozen.

Number Of Ingredients 9

1-1/2 pounds ground chicken or turkey
1 large egg, lightly beaten
1/2 cup soft bread crumbs
1 teaspoon garam masala
1/2 teaspoon tandoori masala seasoning
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
3 tablespoons minced fresh cilantro, divided
1 jar (14.1 ounces) butter chicken sauce

Steps:

  • Combine the first 7 ingredients plus 2 tablespoons cilantro; mix lightly but thoroughly. With wet hands, shape into 1-in. balls. Place meatballs in a 3-qt. slow cooker coated with cooking spray. Pour butter sauce over meatballs., Cook, covered, on low until meatballs are cooked through, 3-4 hours. Top with remaining cilantro., Freeze option: Omitting remaining cilantro, freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little water if necessary. To serve, sprinkle with remaining cilantro.

Nutrition Facts : Calories 40 calories, Fat 2g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 87mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

CHICKEN MEATBALLS



Chicken meatballs image

Serve up a healthy bowlful of warming spaghetti and meatballs with this easy, family-friendly recipe. We guarantee everyone will be looking for seconds

Provided by Good Food team

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 11

500g skinless boneless chicken thighs , cut into pieces
100g fresh breadcrumbs
1 large egg , beaten
1 onion , grated
25g parmesan , finely grated plus more to serve
4 garlic cloves , crushed
½ small bunch oregano , finely chopped
2 tbsp olive oil , plus extra to grease tray and serve
2 x 400g cans chopped tomatoes
1 tsp sugar
300g spaghetti

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Put the chicken in a food processor and pulse until finely chopped. Scrape into a bowl and add the breadcrumbs, egg, onion, parmesan, half the crushed garlic, and half the oregano. Season really well, and mix with clean hands until everything is evenly distributed. Shape into 20 meatballs, and put onto an oiled baking tray. Brush the meatballs with 1½ tbsp oil. Bake for 20 minutes until cooked through and golden brown.
  • Meanwhile, heat the remaining ½ tbsp oil in a deep frying pan. Fry the remaining garlic for 30 secs, then add the chopped tomatoes and reserved oregano. Season with salt, pepper, and a pinch of sugar. Simmer for 10-15 mins stirring frequently, until the tomatoes break down and you get a thick sauce.
  • Bring a large pot of salted water to a boil. Add the spaghetti and cook for 10 mins until al dente.
  • Add the cooked meatballs to the tomato sauce and gently stir through. Heat for a few minutes while you drain the spaghetti and spoon into warmed pasta bowls. Serve the meatballs and sauce on top. Drizzle over a little olive oil and a grating of more parmesan, if you wish.

Nutrition Facts : Calories 627 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 44 grams protein, Sodium 0.75 milligram of sodium

CRISPY CHICKEN MEATBALLS



Crispy Chicken Meatballs image

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

1 3/4 cups panko bread crumbs
1/2 cup whole milk
1 large egg
1 teaspoon garlic powder
Kosher salt (Diamond Crystal)
1 pound ground chicken or turkey
1 cup finely grated Parmesan
4 tablespoons unsalted butter
2 tablespoons olive oil

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.

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From delish.com


CHICKEN MEATBALLS - JAMIE GELLER
2022-05-21 © 2022 Kosher Network International, LLC. All Rights Reserved. By using this site, you agree to our Terms of Service.
From jamiegeller.com


HEALTHY BAKED CHICKEN MEATBALLS - TASTES BETTER FROM SCRATCH
2020-01-07 Instructions. Preheat the oven to 400 degrees. Line a baking sheet with foil or spray lightly with cooking spray. Add all of the ingredients to a large mixing bowl and use your hands or a spoon mix everything together. Scoop the mixture into 25- 30 small meatballs, and place them on a baking sheet ½ inch apart.
From tastesbetterfromscratch.com


CHICKEN MEATBALLS - GROUND CHICKEN MEATBALLS - RASA MALAYSIA
2022-05-28 Blend the chicken, onion, garlic, egg white, lemon juice, salt and pepper in a food processor until well combined. Transfer the ground chicken out in a bowl and stir in the chopped cilantro leaves. Add the cayenne pepper. Stir to combine well. Wet both hands with some water and shape the ground chicken into meatballs and lay on a plate lined ...
From rasamalaysia.com


BAKED CHICKEN MEATBALLS AND SPAGHETTI | RECIPETIN EATS
2017-09-25 Instructions. Preheat oven to 200C/390F (standard) or 180C/350F (fan/convection). Place a rack on a tray, and spray the rack with oil. Place Meatball ingredients in a bowl, mix well. Scoop up a heaped tablespoon, roll into a ball and place on the rack. Repeat with remaining mixture - should make 25 - 30.
From recipetineats.com


CREAMY CHICKEN MEATBALLS - EASY CHICKEN RECIPES (HOW TO VIDEO)
2019-12-04 Slice onion. In a non-stick pan melt the butter on medium heat. Add the onion, mushrooms, garlic, basil and thyme and saute for 10 minutes. Add soy sauce and let sauce simmer for another 5 minutes. Add cooked meatballs in pan. Add heavy cream and simmer for another 5 minutes. Remove from heat and enjoy!
From easychickenrecipes.com


EASY ITALIAN CHICKEN MEATBALLS RECIPE - THE MEDITERRANEAN DISH
2020-06-12 With clean hands, mix everything together until well incorporated (a pair of disposable gloves comes in handy here) . Shape the mixture into balls. The easiest way to arrive at the same size meatballs for even cooking is to use a tablespoon to scoop up 1 or 2 tablespoons of the mixture at a time and form into balls.
From themediterraneandish.com


MASTER CHICKEN MEATBALLS RECIPE | THE LEMON APRON
2022-01-12 Combine the chicken, breadcrumbs, parmesan cheese, parsley, garlic, Italian seasoning, onion flakes, paprika, chilli flakes, and salt and pepper in a large bowl. Use your finger tips to mix until JUST combined, no further, don't overwork the meat. In a separate small bowl combine the egg, olive oil and milk.
From thelemonapron.com


CHICKEN PARMESAN MEATBALLS - SPICY SOUTHERN KITCHEN
2021-11-02 Preheat oven to 350 degrees and grease a 9×13-inch baking pan. Place crackers in a large zip-top bag and crush until finely crushed. In a large bowl, combine crackers crumbs and egg. Stir to mix. Set aside 1/2 cup of the parmesan cheese and add the rest to the large bowl with the cracker mixture.
From spicysouthernkitchen.com


CHICKEN MEATBALLS RECIPE | BON APPéTIT
2019-04-24 Step 1. Mix scallions, egg, egg yolk, ginger, garlic, soy sauce, coriander, salt, and pepper in a large bowl. Finely grate zest from lime into bowl. Add chicken and gently mix …
From bonappetit.com


SPICY KOREAN CHICKEN MEATBALLS - CHILI PEPPER MADNESS
2019-12-27 This chicken meatballs recipe makes the perfect meatballs, glazed with Korean gochujang and pepper jelly, great as an appetizer or the star of the meal. Course: Appetizer, Main Course. Cuisine: American. Keyword: gochujang, ground chicken, meatballs, spicy. Prep Time: 15 minutes. Cook Time: 20 minutes. Calories: 94 kcal. Author: Mike Hultquist. Servings: 16 …
From anthony.80s.lt


THE BEST BAKED SPINACH CHICKEN MEATBALLS - JAR OF LEMONS
2022-03-09 Mix the ground chicken, egg, parmesan cheese, and spices together. Add in the breadcrumbs and chopped spinach, mix. Pour the oil into the bottom of a baking dish or cast iron skillet. Roll the mixture into about 18-19 meatballs, placing each one in the oiled baking dish or skillet. Place in the oven and bake for 15 minutes.
From jaroflemons.com


EASY ITALIAN CHICKEN MEATBALLS RECIPE | EATINGWELL
Position a rack in the oven 8 inches from the heat source; preheat broiler to high. Lightly coat a rimmed baking sheet with cooking spray. Advertisement. Step 2. Combine breadcrumbs and milk in a medium bowl; let stand for 10 minutes. Step 3. Stir egg, cheese, parsley, garlic and pepper into the breadcrumb mixture.
From eatingwell.com


EASY BAKED CHICKEN MEATBALLS - THE STAY AT HOME CHEF
Instructions. Preheat oven to 400 degrees. Lightly spray a 9 x 13 pan or baking sheet with nonstick cooking spray. In a large mixing bowl combine ground chicken, bread crumbs, parmesan, garlic, basil, salt, and red pepper flakes. Add in …
From thestayathomechef.com


MEATBALL BANH MI BOWLS - JO COOKS
1 day ago Cook the meatballs. Heat the vegetable oil in a skillet over medium heat. Add the meatballs and cook (in batches if needed) for 5 to 7 minutes or until evenly browned and cooked through. Assemble bowls. Add rice in bowls, then top with a few meatballs, some quick pickles, and a drizzle of sriracha mayo.
From jocooks.com


JUICY CHICKEN MEATBALLS (FREEZER FRIENDLY) - SPEND WITH …
2021-06-03 Instructions. 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.
From spendwithpennies.com


CHICKEN MEATBALLS - ITALIAN RECIPES BY GIALLOZAFFERANO
To prepare your chicken meatballs, first separate the bones of the cooked chicken from the meat and remove the skin 1; you can use either the breast or the thighs. Next, pull apart the pieces of meat with your hands (2-3). Add the egg 4, breadcrumbs 5, and Parmigiano cheese 6. Add the oregano leaves 7 and a pinch of salt and pepper, and mix ...
From giallozafferano.com


DISCOVER CHICKEN MEATBALLS RECIPES FOR MY 1 YEAR 'S POPULAR VIDEOS …
chicken meatballs recipes for my 1 year 7M views Discover short videos related to chicken meatballs recipes for my 1 year on TikTok. Watch popular content from the following creators: sarahgetchell_(@sarahgetchell_), Colleen(@colleenscooking), Bethany(@bethanyswancott), Budget Bytes(@budget_bytes), Christine Pay(@eatpayylove), Ira | Easy family …
From tiktok.com


CHICKEN MEATBALLS WITH TOMATO-BALSAMIC GLAZE - ONCE UPON A CHEF
Preheat the oven to 325°F. In a large bowl, combine the egg, parsley, tomato paste, garlic, milk, salt and pepper. Mix well with a wire whisk, making sure the tomato paste is completely dissolved. Add the ground chicken, grated cheese and breadcrumbs. Use your hand to mix the ingredients together; it will be somewhat wet.
From onceuponachef.com


SLOW COOKER CHICKEN MEATBALLS RECIPE - POWERED BY MOM
Instructions. Place all the ingredients for the sauce into the slow cooker and stir to combine. In a bowl combine ground chicken, Italian herb mix, garlic, salt, pepper, Italian parsley, egg and Panko breadcrumbs, mix to combine and then form into meatballs (amount will depend on the size you make them). **if you prefer you can cook the pasta ...
From powered-by-mom.com


10 BEST BAKED CHICKEN MEATBALLS RECIPES | YUMMLY
2022-05-29 Asian Chicken Meatballs with Spicy Peanut Sauce KitchenAid garlic, ginger powder, white pepper, cilantro, lime juice, scallions and 18 more Thai Chicken Meatballs with Peanut Sauce KitchenAid
From yummly.com


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