Deep Fried Asian Chicken Meatballs Recipes

DEEP-FRIED ASIAN CHICKEN MEATBALLS

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Mix bread crumbs, onion, cilantro, garlic, soy sauce, sambal oelek, ginger, paprika, and coriander together in a large mixing bowl until well combined. Add chicken and mix well by hand, kneading it into the mixture.
• Form mixture into golf ball-sized meatballs, about 1 1/2 inches round. Roll in your hands to ensure meatballs are well packed.
• Fry meatballs in the hot oil, working in batches if needed, until well browned and no longer pink in the centers, 3 to 5 minutes.

CRISPY CHICKEN MEATBALLS

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.

DEEP FRIED TURKEY MEATBALLS WITH ASIAN SAUCE

Steps:

• Directions for Turkey Meatballs:In a small saucepan over medium-high heat, combine all sauce ingredients. Heat to boiling, then reduce heat to low and stir until sauce thickens. Remove from heat and cover to keep warm while you prepare the meatballs.In a medium bowl, combine the ground turkey with ginger, garlic, red pepper, salt and egg white and mix well. Form into small balls and set on waxed paper. When all balls are formed, mix the cornstarch with the flour in a small bowl and roll each ball in the mixture. Return to waxed paper.Heat Crisco All-Vegetable Shortening in a deep fryer to 365°. Fry meatballs in batches, about 2 minutes or until browned. Drain meatballs on paper towels. Transfer meatballs to a platter and serve with the sauce.

DEEP-FRIED JUICY MEATBALLS

Steps:

• Pre heat Deep fryer to 375 degrees. Put the mixed flour and cornmeal (dry) into a meatloaf pan. In a small food processor, blend Jalapeno, pickle wedges and bell pepper until they resemble relish. Mix all together thoroughly in a large bowl.
• Roll mixture into 1oz balls and roll balls in dry flour/cornmeal mix until completely coated. Put in fry basket (sides NOT touching), deep fry for 5 minutes.
• The dry coating keeps the juices sealed inside and makes these meatballs a delightful snack or appetizer.

DEEP-FRIED ASIAN CHICKEN MEATBALLS

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Mix bread crumbs, onion, cilantro, garlic, soy sauce, sambal oelek, ginger, paprika, and coriander together in a large mixing bowl until well combined. Add chicken and mix well by hand, kneading it into the mixture.
• Form mixture into golf ball-sized meatballs, about 1 1/2 inches round. Roll in your hands to ensure meatballs are well packed.
• Fry meatballs in the hot oil, working in batches if needed, until well browned and no longer pink in the centers, 3 to 5 minutes.

ASIAN CHICKEN MEATBALLS

Steps:

• Coarsely chop ginger, garlic and green onions.
• Place in bowl of food processor.
• Add water chestnuts to food processor.
• Grind until a thick paste forms.
• There will still be some small pieces of water chestnut.
• Remove paste, place in mixing bowl.
• Add sesame oil, soy sauce, broth and egg to water chestnut paste.
• Add chicken.
• Combine all ingredients until well blended.
• Heat large skillet, add enough vegetable oil to cover the bottom of the pan (to help prevent sticking).
• Using hands, or a small scoop, form a ball of meat about the size of a golf ball, place in the hot skillet.
• The meat mixture is very wet and loose, it will not hold it's shape well, so keep the balls small or they will flatten as they cook.
• Saute meatballs about 2 minutes or until browned on bottom, turn gently to an uncooked side, and continue cooking.
• Keep turning the meatballs as they cook, so that all sides are browned evenly.
• Cut a meatball open to test for doneness by verifying that it is cooked through to the center.
• Remove cooked meatballs and keep warm until all are done.
• Serve plain, or with your favorite dipping sauce.