Chickenmeatballs 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).

CHICKEN MEATBALLS

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.

ZESTY CHICKEN MEATBALLS

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.

CHICKEN MEATBALLS

Steps:

• Place the chicken and the bacon on a plate and freeze to chill for 20 to 30 minutes.
• Meanwhile, place the bread, chili powder, cayenne, and salt in the bowl of a food processor and pulse until you have fine bread crumbs. Divide the bread crumbs between two medium bowls. Set one bowl aside and stir the milk into the bread crumbs in the other bowl.
• Add half the chilled chicken and all of the bacon to the food processor and pulse to combine into a rough mixture. Add the milk-and-bread-crumb mixture to the food processor along with the egg, onion, garlic, and Parmesan and process until very well combined (the mixture will be almost creamy). Add the remaining chilled chicken cubes to the food processor and pulse just to combine. The mixture will be semi-smooth with small chunks of chicken. Using a 1-inch small scoop, divide the mixture into about 30 small meatballs. Place the meatballs on a parchment paper-lined rimmed baking sheet and freeze for 15 minutes. Remove the pan from the freezer and roll the meatballs through the reserved bread crumbs to lightly and evenly coat the surface. Return the meatballs to the parchment-lined baking sheet.
• Adjust an oven rack to the upper-middle position and preheat the broiler to high. Drizzle the meatballs with the oil and broil until they're cooked through, 5 to 6 minutes. Remove from the oven, sprinkle with Parmesan and the parsley (if using), rest for 5 minutes, and serve.

CHICKEN TERIYAKI MEATBALLS RECIPE BY TASTY

Steps:

• Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper and set aside.
• Combine all ingredients for the meatballs in a bowl.
• Mix until all ingredients are well-blended.
• Use an ice cream scoop or a spoon and form into meatballs. Place on the baking sheet.
• Bake for 20-25 minutes (until lightly browned and the chicken is cooked through).
• In the meantime, prepare the glaze! Pour soy sauce, rice vinegar, sesame oil, honey, sriracha, garlic, ginger, and brown sugar into a sauce pan.
• Turn on medium heat, and stir until the sugar has dissolved.
• Then, pour in the cornstarch slurry and whisk until the sauce has thickened (about 5 minutes).
• Add the meatballs to the sauce pan and evenly coat them with the teriyaki glaze.
• Serve over rice or serve on their own! Garnish with Scallions and Sesame Seeds.
• Enjoy!

CHICKEN MEATBALLS

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.

CHICKEN MEATBALLS

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.

CHICKEN MEATBALLS RECIPE BY TASTY

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!

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.