Tangy Chicken Meatballs Recipes

FIRECRACKER CHICKEN MEATBALLS

Steps:

• Position 2 racks near the center of the oven and preheat the oven to 475ºF. Line 2 baking sheets with parchment paper, set aside.
• In a saucepan, combine the ingredients of the firecracker sauce over medium high heat, allow to come to a boil, reduce the heat so it simmers. Let simmer for 8-10 minutes. Remove from heat and allow the sauce to cool. The sauce will thicken as it cools so don't worry if it looks thin.
• In a large bowl, combine the ground chicken, garlic, salt pepper, eggs, panko, paprika, and onion powder. Use your hands to mix all the ingredients together. It's easier to tell when he ingredients are combined when using hands. DO NOT OVERMIX, it will result in drier meatballs.
• Shape the meat mixture into ball, about 3 tablespoons of meat per ball. You can also do this with an ice cream scoop. Place shaped meatballs on prepared baking sheet. bake for 11-13 minutes or until the meatballs are completely cooked.
• Using 2 tablespoon, dip each individual meatball into the sauce. Alternately, you can brush each meatball with the sauce. Place back on the baking sheet and bake for an additional 1-2 minutes. Drizzle or brush with additional sauce as desired.

TANGY PINEAPPLE MEATBALLS

Steps:

• Combine all ingredients in a slow cooker.
• Cook on low for 3 hours.

TANGY GLAZED MEATBALLS

Steps:

• In a large saucepan, mix the first six ingredients; cook and stir over medium heat until blended. Add meatballs; cook, covered, 15-20 minutes or until heated through, stirring occasionally.

BAKED CHICKEN MEATBALLS RECIPE - HABANERO & GREEN CHILI

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• In a large mixing bowl, combine chicken, minced peppers, cilantro, salt and vinegar with your hands. Form 1-inch meatballs with the mixture.
• Coat each meatball with olive oil, then place on a rimmed baking sheet or casserole dish.
• Bake for 25 minutes.

SPICY BAKED CHICKEN MEATBALLS

Steps:

• Preheat oven to 385 degrees F
• Add chicken, almond meal, parsley, grated ginger, grated onion, coriander, cumin, turmeric, smoked paprika, chili powder, and cayenne pepper to a large bowl and simply mix all the ingredients together using a wooden spoon or your hands.
• When well mixed, grab spoonfuls and roll into balls.
• Place chicken balls on a parchment or silpat lined baking tray, lightly spray chicken balls with cooking oil spray and place in preheated oven. Bake at 385 for 25-30 minutes or until golden.
• Remove chicken balls from oven, lightly spray with cooking oil spray again and enjoy with your favorite sauce or in a curry.

SWEET AND TANGY MEATBALLS

Steps:

• Combine ground beef, breadcrumbs, eggs, onion, garlic, salt, pepper, and chili powder in a large bowl until well-combined.
• Form the meat into 50 equally-sized balls, using a rounded teaspoonful for each.
• Add oil to a large skillet and heat over medium-high heat, or add to your slow cooker and turn on the SEAR setting. Once hot, lightly brown the meatballs in batches. Transfer to a large plate after they brown.
• Add ketchup or chili sauce and jelly to a medium saucepan over medium heat. Bring to a boil. Pour about 2/3 cup of the sauce into the bottom of a Dutch oven or Crock-Pot insert, spreading to coat the bottom in an even layer. This can also be done on the SEAR setting in your slow cooker.
• Add one-third of the meatballs to the bottom of the pan or insert. Top with another 2/3 cup of sauce. Add another third of the meatballs on top, followed by another 2/3 cup of sauce. Finish with the remaining meatballs and top with remaining sauce.
• If you are using a Dutch oven, cover and cook on low heat for 3 hours, until sauce has thickened and meat is cooked through.
• If you are using a slow cooker, set to low and cook for 2-3 hours, until sauce is very thick and beef is cooked through.
• Serve immediately on a platter with toothpicks.

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.

BAKED SPICY CHICKEN MEATBALLS (WITH THAI SWEET CHILI PEANUT SAUCE!)

Steps:

• Preheat oven to 200°C/400°F. Line a baking tray with aluminum foil or nonstick cooking paper and lightly brush with olive oil.
• Combine all the ingredients for the Baked Spicy Chicken Meatballs in a large mixing bowl. Mix and roll into 28-30 balls, lining them up on the foil in rows as you go. (Note: The mixture can get a little sticky to deal: rub your palms and fingers with a little olive oil before you start rolling into balls and during as needed.)
• Bake for 28-30 minutes.
• Enjoy in pastas, submarine sandwiches, or toss them in your favorite sauce and serve as an appetizer!
• You can make this sauce while the chicken meatballs are in the oven. Combine all the ingredients in a measuring cup or medium sized bowl. Mix until evenly combined.
• Once the chicken meatballs are baked, cool for 5-10 minutes. Then place a medium sized nonstick skillet over low heat. Add the meatballs to the skillet and spoon a few tablespoons of the sauce on them. Toss until fully coated with the sauce and then switch off the heat.
• Serve as an appetizer with extra sauce on the side for dipping if desired.

SPICY CHEESY CHICKEN MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking pan with cooking spray; line with foil.
• Whisk eggs and sour cream in a large bowl until fluffy, about 2 minutes. Add Parmesan cheese, Italian seasoning, garlic powder, red pepper flakes, salt, and pepper; stir to combine. Add chicken; mix with your hands until well combined. Mix in crushed crackers until you can form a ball with the mixture. Use your hands to roll into 8 to 10 equal-sized meatballs; place in the prepared pan.
• Bake in the preheated oven until no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center of each meatball should read at least 165 degrees F (75 degrees C).
• Place marinara sauce in a medium saucepan; add meatballs and simmer over low heat until warm, about 10 minutes.

SWEET TANGY MEATBALLS

Steps:

• Pour contents into slow cooker
• Cook on low, stirring occasionally for 4 hours or until heated through.

TANGY CHICKEN MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix ground chicken, hoisin sauce, chile pepper, cilantro, fish sauce, and garlic together in a large bowl. Roll into balls using wet hands. Arrange on a rimmed baking sheet.
• Bake in the preheated oven until golden, 15 to 20 minutes.

CROCK POT PARTY MEATBALLS WITH TANGY SAUCE

Steps:

• Gather the ingredients.
• Heat the oven to 350 F.
• Line a large rimmed baking sheet (half-sheet pan) with foil. Place a cooling rack in the pan. Or use two jelly roll pans and smaller cooling racks. The cooling rack helps keep the meatballs out of the fat, but if you don't have one, arrange the meatballs right on the foil.
• In a large mixing bowl, combine the ground beef, sausage, bread crumbs, milk, beaten egg, 1 1/2 teaspoons of kosher salt, 1/2 teaspoon of garlic powder, the allspice, and 1/4 teaspoon of black pepper. Mix to blend the ingredients thoroughly.
• Gently form the mixture into meatballs about 1 1/2 inches in diameter. Place the meatballs on the rack(s).
• Bake the meatballs at 350 F for 25 to 30 minutes.
• Gather the ingredients.
• In a medium bowl, combine the ketchup, brown sugar, vinegar, Worcestershire sauce, minced onion, 1 teaspoon of garlic powder, 1 teaspoon of kosher salt, 1/4 teaspoon of black pepper, and the optional ground cayenne pepper. Stir to blend.
• Transfer the cooked meatballs to the crock pot. Add the sauce mixture.
• Cover and cook on LOW for 3 to 4 hours.
• Serve from the slow cooker with toothpicks and napkins for guests.

TANGY THAI CHICKEN MEATBALLS

Steps:

• PREHEAT oven to 350°F. Mix breadcrumbs, lime juice, curry paste, chili paste, garlic powder and ground ginger in large bowl until well blended. Add chicken; mix well.
• SHAPE into 1-inch meatballs. Arrange meatballs in 15x10x1-inch baking pan.
• BAKE 15 to 20 minutes or until cooked through. Drain if needed. Toss meatballs and chili sauce in large bowl. Serve.
• Tip:This recipe is also great with ground beef. Swap in lean ground beef in place of the chicken and prepare as directed for an easy twist.

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!

ASIAN-STYLE SAUCY & SPICY CHICKEN MEATBALLS RECIPE

Steps:

• In a chopper, add the carrot, garlic and the white bulbs of the green onions. Chop them finely.
• Chop the green shoots of the green onions separately.
• In a bowl add chicken mince, chopped veggies and all the ingredients listed for meatballs (Except oil)
• Cover the meatball mix and refrigerate for half an hour.
• Oil the palm of your hands, scoop 1 tbsp of the chicken mince and form balls.
• Cook the meatballs and set them aside
• TO COOK THE MEATBALLS:
• Fry them directly in some oil at medium flame.
• Grill them at medium flame on a grill pan
• To bake them: Preheat oven at 165°C (325°F) for 20 minutes. Bake for 20 minutes in the preheated oven
• In a large pan add oil, chopped garlic and chopped onions. Saute them at medium flame until they turn golden brown.
• Add all the ingredients to the sauce in the pan and cook for 2 3 minutes.
• Add meatballs, cover the pan and allow to cook for another 3 to 4 minutes.
• Adjust the level of sauciness to your liking, overcook to reduce the sauce or add more water to increase the sauce quantity.

SPICY CHICKEN MEATBALLS

Steps:

• Preheat oven to 400°F and line a baking sheet with heavy-duty foil. I recommend using a wire baking rack on top of the foil if you have one. Spray the baking rack with cooking spray. If not using a baking rack, spray the foil or use nonstick foil.
• In a large bowl, combine 1 pound ground chicken with 2 teaspoons garlic powder, 2 teaspoons chili powder, 3/4 teaspoon kosher salt, 1 teaspoon ground cumin, 1 teaspoon paprika, and 1/2 teaspoon crushed red pepper flakes. Mix well until all the seasonings are combined with the chicken.
• Form the chicken mixture into balls and place in a single layer on the baking rack (or directly on the foil). I use a cookie scoop to form my meatballs. It makes quick work of the task and shapes them evenly. Continue making meatballs until all the chicken mixture is used.
• Place the baking sheet in the preheated oven and bake for 15 minutes. While the meatballs are baking, combine 3 tablespoons clover honey with 1 teaspoon cider vinegar and mix well.
• After the first 15 minutes of baking, brush the honey mixture onto each meatball, coating them generously until all the honey mixture is gone. Place the meatballs back in the oven for 10-15 minutes longer until the chicken is cooked through.
• Combine 1/4 cup ranch dressing with 2 tablespoons Buffalo Wing Sauce and 2 tablespoons honey. Mix well and refrigerate until ready to use.
• Serve the meatballs with the dipping sauce and enjoy!

CROCK POT NASHVILLE HOT CHICKEN MEATBALLS

Steps:

• Prepare the Nashville Hot Chicken Sauce
• Combine all the sauce ingredients and set aside.
• Add all the meatballs to your crock pot or slow cooker.
• Pour the hot chicken sauce over the meatballs.
• Stir to coat the meatballs.
• Cook on low for 2 hours or on high for 1 hour.
• Serve with pickle slices.
• Enjoy with a cold beverage to temper the heat!

SWEET 'N' TANGY MEATBALLS

Steps:

• In a large bowl, combine the first five ingredients. Crumble meat over mixture and mix well. Shape into 1-1/2-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 13-15 minutes or until a thermometer reads 160°; drain. , In a large skillet, combine the ketchup, brown sugar, vinegar and soy sauce; add the meatballs. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through and sauce is thickened. Serve with noodles or rice.

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.

SPICY KOREAN CHICKEN MEATBALLS RECIPE

Steps:

• Heat a large pan to medium heat. Add 1 tablespoon olive oil and heat.
• Add celery, onion and peppers. Cook about 5 minutes to soften.
• Add garlic and cook 1 minute, stirring.
• Remove from heat and add contents to a mixing bowl. Cool slightly.
• Add the ground chicken, panko, egg, gochujang, ginger powder and chili flakes. Add salt and pepper to your tastes.
• Hand mix the meat mixture until everything is combined, but do not over mix. If you over mix with your hands, the meatballs can become mealy.
• Form the meat mixture into 1-inch sized meatballs. You should get about 16 meatballs, about an ounce each or so.
• Preheat your oven to 400 degrees F.
• Heat the pan again to medium heat and add remaining olive oil. Brown the meatballs 3-4 minutes, rolling them a bit to brown all of the sides.
• Transfer the pan to the oven and bake the meatballs for 10 minutes, or until the chicken meatballs are cooked through.
• While the chicken meatballs are cooking, add the pepper jelly, gochujang, rice vinegar, soy sauce, and salt and pepper to a small pot. Heat gently, stirring, until it is well combined.
• Pour the gochujang sauce / glaze over the chicken meatballs, or you can brush it on.
• Sprinkle with chili flakes, sesame seeds and fresh parsley and serve.

KICK OFF GAME DAY WITH CARLA HALL'S EASY CHICKEN TORTILLA MEATBALLS

Steps:

• For the Spicy Ketchup, combine the ketchup, green chile hot sauce, brown sugar, cumin, Worcestershire, and ¼ cup water in a small pot
• Heat through
• Set aside
• For the meatballs, in a large bowl, combine milk, egg, tortilla chips, garlic, parsley, onion and spices
• Let stand 5 minutes
• Add the ground chicken, then gently combine with a rubber spatula until thoroughly combined, being careful not to overmix
• Form mixture into 1-inch meatballs and arrange on baking sheets
• Refrigerate for at least 30 minutes to firm up
• Preheat oven to 350˚F
• Remove meatballs from the refrigerator
• Heat a large skillet with olive or vegetable oil
• Sear the meatballs until golden brown on all sides
• Transfer to an oven-proof dish
• Spoon the Spicy Ketchup over the seared meatballs and finish in the oven until cooked through, about 5 minutes
• Meanwhile, make the slaw: In a large bowl, whisk the vinegar, salt, sugar, and pepper until the sugar dissolves
• Add the cabbage, onion, carrot, jalapeno, and oregano and toss to combine
• Top the meatballs with scallions and cotija
• Serve with the slaw and corn tortillas

SPICY CHICKEN MEATBALLS IN DASHI BROTH

Steps:

• First, transfer the chili peppers, garlic, and yellow onion to a food processor and pulse until finely chopped.
• In a bowl, combine the chicken breast, soy sauce, egg, and minced onion, garlic, and peppers. Add 2 teaspoons sesame oil. Use your hands to gently incorporate the ingredients. Add the panko and mix with your hands until just combined. Form into 2" diameter meatballs. You should end up with about 12 meatballs. Set aside.
• In a wide pot, heat the neutral cooking oil and the remaining 1 teaspoon sesame oil over medium heat until very hot. Add the meatballs in an even layer and cook for 3-5 minutes until well-browned. Flip and cook an additional 3-5 minutes more. Once the meatballs are browned all over, but not cooked through, transfer to a plate.
• Add the sliced yellow onion to the pot and cook for 7-8 minutes until softened and golden brown. Pour in the water and mix in the dashi powder, soy sauce, and mirin. Bring to a low boil.
• Add the meatballs to the dashi broth and reduce heat and simmer for 15 minutes or until the meatballs are cooked through. Turn off the heat.
• Ladle the dashi broth and chicken meatballs into bowls. Sprinkle with sesame seeds and shichimi, if desired, and add a small drizzle of sesame oil. Serve with cooked rice and enjoy!

SPICY CALABRIAN CHICKEN MEATBALLS

Steps:

• In a food processor, combine the shallot, garlic, parsley leaves, and chili pepper and pulse until minced. Remove from the processor and rinse out the processor and set aside.
• In a large bowl, whisk together the heavy cream and eggs. Add the panko or breadcrumbs and set aside for 10 minutes.
• Add the minced aromatics to the bowl of softened panko and season with salt and pepper. Add the ground chicken and season with salt and pepper. Use your hands to combine, being careful not to over-mix. If the mixture seems too dry, add a bit more heavy cream and work it in with your hands. If it feels too wet, add a touch more panko. Be careful not to add too much panko, or else you will end up with chicken bricks.
• Form into tablespoon-sized meatballs and set aside. Note: You can fry up a small piece before making the meatballs to taste them first.
• Heat the avocado oil in a wide pot over medium heat. Add the meatballs in batches, and cook for 3-4 minutes per side until browned all over. Transfer to the meatballs and continue frying until all the meatballs brown all over. Cover the plate with foil and set it aside.
• If needed, add a touch more oil to the same pan you used to fry the meatballs and turn the heat to medium. Add the diced onion and cook for 5-8 minutes until it softens and turns golden around the edges.
• Add the minced garlic and minced Calabrian peppers and cook for 45 seconds until fragrant.
• Pour in the white wine or chicken stock and bring to a boil. Scrape up any browned bits stuck to the bottom of the pan.
• Add the crushed tomatoes and bring to a boil. Season with salt and pepper and a pinch of sugar, if desired. Add the meatballs, reduce heat, and simmer, uncovered, for 15 minutes.
• Preheat oven to 400ºF. Arrange the torn mozzarella all over the meatballs and drizzle with 2 teaspoons of extra virgin olive oil. Transfer to the oven for 15 minutes until the cheese is completely melted. If desired, turn on the broiler for 3-4 minutes until the cheese turns golden brown in spots. Remove from the oven.
• Divide the meatballs and sauce between bowls and serve with pasta or crusty bread. Enjoy!

CHICKEN PARMESAN MEATBALLS

Steps:

• In a large saucepan, heat 3 tablespoons olive oil over medium heat. Add garlic and cook 1 minute.
• Add crushed tomatoes, tomato sauce, 1/4 teaspoon dried oregano, 1/4 teaspoon salt, and crushed red pepper flakes.
• Simmer sauce for 10 to 15 minutes, stirring occasionally. Remove from heat and set aside.
• Preheat oven to 350 degrees and grease a 9x13-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. Also add the garlic powder, pepper, remaining oregano, 1 teaspoon of salt and the ground chicken.
• Mix with your hands until evenly combined. Shape mixture into 18 meatballs. You can use a 1/4 cup measuring cup to help you get them the right size.
• Place meatballs in prepared baking dish. Pour sauce over them.
• Arrange the mozzarella cheese on top of the meatballs.
• Bake for 40 to 45 minutes.
• While the meatballs bake, stir together the remaining 2 tablespoons of oil, the panko crumbs and remaining 1/4 teaspoon of salt in a small bowl.
• Heat a small nonstick skillet over medium heat. Add panko crumb mixture and cook, stirring frequently, until golden.
• When meatballs are done cooking, sprinkle the remaining Parmesan cheese on them and then sprinkle on the Panko crumb mixture.
• Sprinkle with basil and serve.

BUFFALO CHICKEN SWEET AND SPICY MEATBALLS

Steps:

• Preheat oven to 200c, 180c fan, 400f or gas mark 6
• Spray a frying pan over a medium high heat with spray oil. Add the onion, carrot, garlic and paprika to the frying pan and using the 1/2 cup of stock, add in a little bit at a time, reducing off completely before adding another little bit, until the onion, carrot and garlic are really softened. Make sure you cook off all stock before next step.
• Add this to the a large bowl along with the ground chicken, breadcrumbs, egg, salt, black pepper, chilli flakes, onion and garlic granules and mix to combine, spray a little spray oil into hands and then form in 20 meatballs.
• Line a baking with parchment paper and place the meatballs on the tray, spray over the top with cooking oil spray and bake for 12 minutes until lightly golden, remove from oven and set aside.
• Add all the ingredients for the sauce to a frying pan and whisk until the jam dissolves into the liquid and starts to thicken, then drop in the meatballs and continue to bubble on a medium high heat until sauce is glossy and coats the meatballs.
• Sprinkle with chopped spring onions.
• Serve with your choice of sides and enjoy!!

SWEET & SPICY SESAME CHICKEN MEATBALL BOWLS

Steps:

• In a medium bowl, whisk together soy sauce, water, sesame oil, sesame seeds, red chili paste, ginger, garlic, brown sugar and arrowroot (or corn) starch.
• In a large bowl, add the ground chicken, egg, breadcrumbs, green onion, cilantro, garlic, ginger, cayenne, salt and pepper. Use clean hands to mix and form into 16 golf ball sized meatballs.
• Place a large deep skillet over medium-high heat and add in sesame oil. Add the meatballs and brown on all sides and cook until done and the meat thermometer reads 165 degrees F. This should take about 10-12 minutes total. You may need to do this in batches, depending on how many meatballs you can fit in your skillet without overcrowding them. When the meatballs are done cooking, transfer them to a plate and set aside. Keep the heat in the pan.
• Wipe the skillet clean and add in 1 tablespoon sesame oil. Next add in broccoli florets, and cook, stirring frequently, for 6-8 minutes or until broccoli is slightly tender but still has a bite. The broccoli should get somewhat charred and slightly golden and crispy in places. Yum!
• Add chicken meatballs back to the pan with the broccoli and pour the sauce over, simmer on low until the sauce thickens slightly, about 2-5 minutes.
• Serve over rice of choice (we love my coconut rice!) and top with scallions, cilantro and chopped peanuts if desired.

BAKED CHICKEN MEATBALLS WITH TANGY BBQ SAUCE

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or Silpat mat.
• Combine ground chicken, breadcrumbs and egg in a medium bowl. Set aside.
• Combine red onion, carrot, red pepper, parsley and garlic in container of food processor fitted with a metal blade. Cover and pulse until finely chopped. Add to ground chicken along with salt and pepper. Lightly mix together with your hands. Do not over-mix as this will produce tough meatballs.
• Use your hands to roll out 12-14 golf ball sized meatballs and spread them out on the prepared baking sheet. Bake for 15 minutes, or until meatballs are cooked through.
• For the Tangy BBQ Sauce: Combine all ingredients in a large skillet, stirring to combine. Heat over medium-high heat until hot and bubbly.
• When meatballs are baked, remove from baking sheet and add to the BBQ sauce, rolling each ball to coat evenly. Serve immediately or store in an airtight container for up to a week. Also can freeze for up to 2 to 3 months.

LOW SODIUM SPICY CHICKEN MEATBALLS WITH ZUCCHINI NOODLES

Steps:

• Preheat oven to 425 degrees.
• Spray a half sheet pan with olive oil and place chopped red bell peppers and crushed garlic cloves onto the pan. Bake at 425 for about 10 minutes. If you want a bit of char taste, turn your oven to broil the last few minutes to let your peppers brown. Watch the garlic! Do not let it burn.
• Place peppers and garlic into a food processor or blender. Add olive oil, lemon juice, and all spices listed in the "sauce" section of the ingredients list and puree until you have a smooth sauce.
• In a large mixing bowl, combine the meatball ingredients. Once thoroughly combined, roll into small to medium-sized meatballs. Whatever size you choose, keep it consistent. This will ensure an even cooking time for all your meatballs.
• In a dutch oven, pour about three tablespoons of olive oil (enough to lightly coat the bottom of the pan) and warm over medium-high heat. Once the oil is hot, gently place your meatballs in the pan. Cook your meatballs for about 6 minutes, or until they are cooked to an internal temperature of 165 degrees. Be sure to turn your meatballs frequently to ensure you achieve a golden brown all over.
• Once meatballs are cooked add your homemade sauce and the Moroccan red pepper sauce to the dutch oven. Stir until combined. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
• Add your zucchini noodles and simmer for 3-4 minutes until the zucchini reaches a soft noodle-like texture.

CHICKEN MEATBALLS WITH TANGY SAUCE

Steps:

• Preheat oven to 350 F. Grease baking sheet with coconut oil or line with parchment paper.
• In large bowl, combine ground chicken, grated carrot and sweet potato, onion, garlic powder, Italian seasoning, egg, and flaxseed. The best way to combine all ingredients is to use your hands. Form into 1 1/2 inch diameter balls, place on baking sheet, and transfer to preheated oven.
• Bake for approximately 20 to 24 minutes, until chicken has cooked through (meatballs must be 165 F when tested with a meat thermometer in the center). After 10 minutes, turn meatballs over so they cook evenly.
• Meanwhile, in medium bowl, combine all sauce ingredients and whisk together. Set aside until meatballs are ready. Remove meatballs from oven and coat with sauce just before serving.

BUTTER CHICKEN MEATBALLS RECIPE

Steps:

• Preheat the oven to 450 degrees. Line a baking sheet with parchment paper and set aside. Stir together the ground chicken, panko breadcrumbs, egg, cilantro, salt and pepper until just mixed. Make sure all the ingredients are incorporated, but don't overmix the meatballs. It will make them tough.
• Using a heaping tablespoon, roll the mixture into balls and place them on the baking sheet. Bake for 15 minutes.
• While the meatballs are baking, heat the oil in a large sauté pan. Add in the onion, jalapeno, and cook until softened, about 5 minutes. Stir in the garlic, ginger, and cook until fragrant, about 1 minute.
• Stir in the tomato paste, garam masala, and turmeric, cooking until fragrant, about 1 minute. Add in the chicken broth, cream, and bring the mixture to a simmer, stirring often. Simmer for 5 minutes and season with salt and pepper to taste.
• Gently stir in the meatballs. Garnish with fresh cilantro and serve with rice and naan.