FREEFORM CHICKEN MEATBALLS WITH CARROTS AND YOGURT SAUCE
Shaping meatballs is too fussy for a weeknight meal. Instead, simply scatter this garam masala-spiced mixture onto a sheet pan and roast it along with carrots until both are golden brown and crispy-edged. Serve with a tart yogurt sauce and a handful of greens for an easy dinner that deserves a permanent place in your weeknight rotation.
Provided by Anna Stockwell
Categories Carrot Chicken Green Onion/Scallion Egg Breadcrumbs Lemon Yogurt Lemon Juice Arugula Dinner Quick & Easy Quick and Healthy Kid-Friendly Spring Winter Sheet-Pan Dinner Small Plates
Yield 4 servings
Number Of Ingredients 14
Steps:
- Arrange racks in upper and lower thirds of oven; preheat to 425°F. Toss carrots, red pepper flakes, 2 Tbsp. oil, and 1/2 tsp. kosher salt on a rimmed baking sheet. Roast on lower rack, tossing once halfway through, until carrots are nicely browned and fork-tender, 20-25 minutes.
- Meanwhile, mix ground chicken, scallions, egg, breadcrumbs, lemon zest, garam masala, 2 Tbsp. oil, and 1 1/2 tsp. kosher salt in a large bowl until just combined.
- Rub another rimmed baking sheet with 1 Tbsp. oil. Using your hands, scatter chicken mixture in small mounds (about 2") on baking sheet. Roast on upper rack, turning pieces once halfway through with a spatula, until browned, crispy-edged, and cooked through, 15-20 minutes.
- Meanwhile, whisk yogurt, 2 Tbsp. lemon juice, and remaining 1/4 tsp. kosher salt in a small bowl. Spoon sauce over a platter or divide among plates, swooshing with the back of a spoon.
- Transfer carrots to baking sheet with meatballs and toss to combine. Arrange over yogurt sauce, then top with arugula. Drizzle with oil and lemon juice; season with sea salt.
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
CRISPY CHICKEN MEATBALLS
These chicken meatballs are crispy on the outside and succulent on the inside-they're like chicken parmesan in a meatball!
Provided by Ingrid Beer
Categories Entree
Time 1h10m
Yield Serves 6
Number Of Ingredients 26
Steps:
- If preparing the marinara (optional), begin with that: place a large non-stick pot over medium-high heat, and drizzle in about 3 tablespoons of oil; once hot, add in the onion, the salt, Italian seasoning, black pepper and red pepper flakes, and stir to combine; allow to saute for about 2-3 minutes.
- Next, add in the garlic and stir, and once that becomes aromatic, add in the tomato paste and stir to combine; cook for about 2 minutes.
- Add in the crushed tomatoes, stir, and allow to gently simmer on low with a lid partly askew, for about 15 minutes.
- Finish the marinara by stirring in the parmesan, the chopped parsley and the basil, and keep warm (or if making ahead, allow to completely cool and keep in fridge until ready to reheat and use).
- To prepare the chicken meatballs, preheat the oven to 425°, and line a baking sheet with foil.
- In a large bowl, combine the breadcrumbs with the milk, and using your fingers, mix until moistened.
- Add in the ground chicken, the egg, 1/4 cup of the parmesan, the garlic, salt, Italian seasoning, black pepper and 2 tablespoons of the chopped flat-leaf parsley, and using your finger tips, very gently mix the ingredients together just until combined.
- Form meatballs a little smaller than the size of a golf ball (the mixture will be sticky, so just form them as best as possible), and place the meatballs on the foil-lined baking sheet.
- Next, combine the panko breadcrumbs with the remaining 1/4 cup of grated parmesan cheese, plus the olive oil, and mix until moistened.
- Carefully and gently roll each meatball in the panko mixture, place them back onto the baking sheet and bake for 15 minutes; after 15 minutes, adjust the oven to "low broil", and allow the meatballs to brown and crisp a bit more for about 10 minutes.
- While the meatballs bake, cook your penne pasta (if serving) according to package instructions and keep warm.
- Remove the meatballs from the oven, top each meatball with some of the marinara sauce and a sprinkle of mozzarella, and place them back into "low broil" oven just for a moment to melt the cheese.
- To serve, add some of the pasta to a serving bowl, and top with sauce; then, top with several meatballs and garnish with the remaining 2 tablespoons of chopped parsley.
Nutrition Facts : Calories 398 calories
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.
CHEESY CHICKEN PARMESAN MEATBALLS
This one-dish dinner takes inspiration from chicken Parmesan, but eliminates the fuss of breading and frying chicken cutlets. Instead, chicken meatballs are the star, delivering an equally comforting and satisfying meal. The unexpected secret to these tender meatballs is tofu, which keeps them juicy. Simply press pieces of tofu between your fingertips to create small crumbles that resemble ground meat. The addition of ricotta creates a creamy texture, as well as great flavor. The meatballs are simmered in marinara sauce with red bell peppers, which infuse the sauce with fresh flavor and natural sweetness. Sharp and tangy provolone completes the dish, although mozzarella could be used for milder flavor. Enjoy over buttered egg noodles, or with crusty bread to sop up the sauce.
Provided by Kay Chun
Categories dinner, casseroles, meat, meatballs, one pot, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
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.
AMAZING CRISPY BAKED MEATBALLS
This recipe combines my meatball recipe with one from Alton Brown off Good Eats. My husband and I think they are some of the best meatballs ever made.
Provided by Erindipity
Categories Meat
Time 40m
Yield 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 400.
- In a large mixing bowl, combine the meat, spinach, cheese, eg, basil, garlic powder, red pepper flakes, and 1/4 c of the bread crumbs. Mix well.
- Place the remaining bread crumbs into a small bowl. Use a scal to weigh meatballs into 1 1/2 oz portions and place on a sheet pan. Shape into meatballs. Place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.
Nutrition Facts : Calories 1116.7, Fat 62.4, SaturatedFat 22.1, Cholesterol 255, Sodium 2515.7, Carbohydrate 61.7, Fiber 5.3, Sugar 6.6, Protein 73.2
CHEESY CHICKEN MEATBALLS
I have abandoned fatty ground beef in favor of healthier options such as ground chicken and turkey. I can ensure with the perfect additions, these will not be bland nor dry - you will not be missing the beef here.
Provided by Raquel Teixeira
Categories Meat and Poultry Recipes Chicken
Time 40m
Yield 5
Number Of Ingredients 11
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).
Nutrition Facts : Calories 237 calories, Carbohydrate 5.2 g, Cholesterol 139.4 mg, Fat 12.2 g, Fiber 0.9 g, Protein 26.3 g, SaturatedFat 4 g, Sodium 687.3 mg, Sugar 1.6 g
CRISPY MEATBALLS
Instead of bread crumbs, crisp rice cereal holds these meatballs together. I've had this much-used recipe in my files for years. - Nancy Dose, Arlington, Minnesota
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 16 meatballs.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs an a greased rack in a shallow pan. Bake, uncovered, at 400° for 30 minutes or until the meat is no longer pink.
Nutrition Facts :
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CRISPY CHICKEN MEATBALLS | GIADZY
From giadzy.com
3/5 (1)Estimated Reading Time 1 minAuthor Giada De LaurentiisTotal Time 45 mins
- This recipe originally appeared on Giada's Holiday Handbook. Episode: Small Bites Potluck Party.
- 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,
CRISPY CHICKEN MEATBALLS | 12 TOMATOES
From 12tomatoes.com
Servings 4-6Total Time 20 minsEstimated Reading Time 2 mins
- Fill a large Dutch oven a third of the way with oil and place over medium heat. Bring oil to 350°F.
- In a large bowl, stir together the Parmesan, Italian seasoning, milk, egg, and 1/4 cup of the breadcrumbs. Season with salt and pepper, add the chicken, and work mixture together.
- Shape mixture into golf ball-sized balls and press a cube of mozzarella into the center of each one, sealing the meat around it.
- Season remaining breadcrumbs with salt and pepper and roll each meatball in the breadcrumb mixture, pressing it into the ball to ensure it sticks.
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