Fiery Chicken Meatballs Recipes

CHICKEN MEATBALLS

Steps:

• 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. (Do not overbake)

BEST ANYTIME BAKED CHICKEN MEATBALLS

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!

SPICY CHICKEN MEATBALLS

Steps:

• Preheat oven: Arrange oven rack to lower-middle position. Preheat oven to high broil.
• Prepare meatball mixture: Grate the onion into a large mixing bowl. To the same mixing bowl, add the chicken, garlic, egg, breadcrumbs, parmesan, Italian seasoning, chili powder, red pepper flakes and both types of paprika. Season with ¼ teaspoon each of salt and pepper. Use your hands to mix everything together well.
• Form and roll meatballs: Spray your hands lightly with olive oil to prevent sticking. Roll and form the meat into firm, golf-ball sized meatballs, roughly 2 tablespoons of mixture each. (You should have about 15 meatballs).
• Add sauce to baking dish: Pour the vodka sauce into a 9x13-inch baking dish. Spray a large oven-safe wire rack with non-stick cooking spray. Place the rack securely on top of the baking dish.
• Add meatballs to rack: Place the meatballs on top of the oiled rack. Make sure you arrange the meatballs so that they are over the pan and the juices will drip into the sauce. Lightly spray the top of the meatballs with oil.
• Broil: Broil the meatballs (over the sauce) for 8-9 minutes, or until the tops are golden brown. Remove from oven and flip the meatballs over. Continue to broil for an additional 2-3 minutes. Remove from oven. Reduce oven temperature to 400 degrees Fahrenheit.
• Add meatballs to sauce: Carefully remove the rack of meatballs from the top of the sauce. Stir the sauce, taste and adjust for seasoning with salt and pepper. Transfer the meatballs from the rack into the sauce.
• Bake: Cover the pan and bake the meatballs for 20 minutes, or until meatballs are cooked through (internal temperature of 165 degrees F).
• Uncover and add cheese: Uncover the pan and break the burrata on top of the meatballs and sauce, evenly distributing the cheese. Return to the oven and bake (uncovered) for an additional 8-10 minutes, or until the cheese is melted.
• Serve: Garnish with fresh basil and parsley. Sprinkle with more parmesan and enjoy plain or with your favorite pasta or bread!

BAKED CHICKEN MEATBALLS

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!

FIERY CHICKEN MEATBALLS

Steps:

• Heat oven to 400°F. Spray 17x12-inch half-sheet pan with cooking spray.
• In medium bowl, mix all ingredients except dressing. Shape mixture into 24 (1 1/2-inch) balls; place in pan.
• Bake 17 to 20 minutes or until meat thermometer inserted in center of meatballs reads at least 165°F. Serve warm with blue cheese dressing.

SPICY CHICKEN CURRY MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil and coat with cooking spray.
• Mix ground chicken, bread crumbs, olive oil, onion, ginger paste, garlic, curry powder, salt, and pepper together in a bowl until thoroughly combined. Roll mixture into thirty 1-inch balls and place on the prepared baking sheet.
• Bake in the preheated oven until cooked through, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Meanwhile, heat olive oil in a large saucepan over medium-high heat. Add onions, garlic, and ginger paste; saute until onions become soft, about 5 minutes. Add sugar, garam masala, cumin, ginger, curry powder, cinnamon, chicken bouillon, paprika, cayenne, turmeric, onion powder, and salt; stir to combine. Stir in tomato sauce, diced tomatoes, heavy cream, and water. Cook until warmed through, about 5 minutes. Add butter and stir to melt.
• Cook sauce over medium-low heat for 30 minutes. Stir cooked meatballs into the sauce.

SPICY CHICKEN MEATBALLS WITH ARRABBIATA SAUCE

Steps:

• For the meatballs: Mix together the breadcrumbs, onion, garlic, oregano, tomato paste, cayenne, paprika, parsley, Parmesan and 1/2 teaspoon each salt and pepper in a large bowl; add the chicken, milk and egg. Gently blend together with your fingertips, then form into 2-inch balls. Don't compact the meatballs too much or they'll be dense and dry.
• Heat a large skillet over medium-high heat and add a few tablespoons of olive oil to coat. Add the meatballs and cook until a deep golden brown, 2 to 3 minutes on each of their 4 sides. It's OK if they're not fully cooked through, as they'll finish cooking in the sauce. (If you're not cooking them in the sauce, then cook the meatballs over medium heat until cooked through, 3 to 4 minutes per side.)
• For serving: Pour the hot Arrabbiata into the skillet with the meatballs. Reduce the heat to medium low, cover and cook until the meatballs are fully cooked through, 7 to 10 minutes.
• Top with the red onions and Parmesan, then ladle over a handful of arugula in each serving bowl. Garnish with the basil and enjoy!
• Heat the oil in a large skillet over medium heat. Add the garlic and crushed red pepper and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes, tomato paste and wine and cook, stirring occasionally, until most of the alcohol has evaporated, about 5 minutes. Add the basil and cook, stirring occasionally, until the sauce has thickened.
• Blend the sauce with an immersion blender (or in 2 batches in a blender) until smooth. Season with salt and pepper. Makes about 4 cups. Refrigerate any leftover sauce in an airtight container for up to 2 weeks or freeze for up to 3 months.

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.