Make these chicken meatballs small or large! Small ones are the perfect holiday buffet appetizer!
These Are Addictive!
It’s really rare that I use the term “addictive” about anything, but I’m using it here. The reason? They are!!!
I made these up when I was working on another project where I had to “beef up” if you’ll pardon the expression, a chicken soup I made. To be honest, I didn’t really care much what they tasted like as their main purpose was photographic only.
However, when I tasted one, I fell completely in love with the taste of these. I might also add at this point that I never cared that much for foods where chicken or turkey is substituted for ground beef, but these chicken meatballs cured me of that fallacy.
I gave most of the soup to a friend for her dinner. Later on that evening, she emailed me to tell me that the meatballs in it were “(expletive deleted) AWESOME.” So I knew these were good enough for their own post!
Grind It Yourself
I already bought some boneless skinless chicken that was on sale that week so I used some of them to make up these meatballs. Grinding is a simple affair if you have a small food processor or a Ninja. The only caveat here is not to over-process or you’ll end up with paste. Just a couple of quick pulses will give you the texture you need.
If you start with fresh chicken breast, then you know exactly what’s in them. Mind you, I don’t buy it any more, but I have heard that ground chicken or turkey that you buy contains a lot of skin and less-than-prime meat. Pre-ground also has a higher fat content, if you’re watching stuff like that. However, the reason I recommend starting with a chicken breast is that it just tastes better. I think that is the reason I never cared for ground turkey/chicken in meatloaves and other things–due to the anonymous additions to it.
Made small as I did for the soup, these chicken meatballs make an excellent appetizer for holiday or party buffets. Put them on a plate and stick a toothpick in each and watch them fly. When they’re made larger, they are a tasty, simple and healthy family dinner!
- 1 lb ground white meat chicken
- 1 tbs dehydrated onion flakes
- 2 cloves garlic, finely minced
- 2 tbs parsley
- 1 tsp salt
- ½ tsp pepper
- ¾ cup seasoned breadcrumbs
- 1 egg
- ½ cup Parmesan -OR- Romano cheese
- 2 tbs olive oil
- Mix all ingredients except olive oil in a medium bowl.
- Shape into meatballs of desired size.
- Heat olive oil in a large heavy skillet over medium heat. Brown meatballs on all sides. Reduce heat, cover and simmer for 10 minutes, or until center of meatballs is 165 degrees F.
- Servings are calculated for appetizer. It will serve 4 made as regular-sized meatballs.
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