Jul 2, 2010

Chicken Meatballs

chicken meatballs recipe
If you love meatballs with your pasta or tomato-based dishes, then this is a great way to go healthy. I made these meatballs on the sworn promise that I would have to serve some well-loved food in a healthier way. I used ground chicken breasts, cubed and processed in the blender together with an egg. You can use thigh fillets if you find the breasts a little too dry for your taste.

The great thing about these meatballs is that they can go great with any kind of sauce. I packed the chicken meatballs in our lunch bag together with the garlic mayo dip I made while frying these cute little things. I left some balls in the freezer so my brothers can bring some to school for their lunch on the next day. Theirs were served with sweet tomato-barbecue sauce. It can also be served with white sauce and pasta. You can never go wrong with the versatility of chicken.

Chicken Meatballs

Note: I use measuring spoons and measuring cups for my recipes, so if you're using normal utensils the measurements would not be accurate and much less than indicated


500 g of ground chicken breast
1 egg
1 packet dry onion soup mix
1 tbsp dry bread crumbs
1/2 cup finely chopped onions
1 tbsp finely chopped garlic
1/2 tsp. cayenne powder
2 tsp soy sauce
1 1/4 tsp salt
1 tsp ground black pepper
1 tsp dried basil (optional)

  1. Cut chicken into cubes and place in a blender or food processor together with 1 egg.
  2. Pulse and mix until chicken is coarsely ground.
  3. Mix all remaining ingredients in a large bowl.
  4. Form mixture into 1-inch balls. Let stand in the freezer for 15 minutes to set.
  5. Heat oil in frying pan until smoking hot. Place balls one by one into pan. Do not lower the heat as the cold balls will decrease the temperature of the oil immediately.
  6. Deep fry until golden brown.
  7. Serve with your favorite sauce or dip.

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