Chicken And Bacon Meatballs Recipes

CHICKEN MEATBALLS

Steps:

• Place the chicken and the bacon on a plate and freeze to chill for 20 to 30 minutes.
• Meanwhile, place the bread, chili powder, cayenne, and salt in the bowl of a food processor and pulse until you have fine bread crumbs. Divide the bread crumbs between two medium bowls. Set one bowl aside and stir the milk into the bread crumbs in the other bowl.
• Add half the chilled chicken and all of the bacon to the food processor and pulse to combine into a rough mixture. Add the milk-and-bread-crumb mixture to the food processor along with the egg, onion, garlic, and Parmesan and process until very well combined (the mixture will be almost creamy). Add the remaining chilled chicken cubes to the food processor and pulse just to combine. The mixture will be semi-smooth with small chunks of chicken. Using a 1-inch small scoop, divide the mixture into about 30 small meatballs. Place the meatballs on a parchment paper-lined rimmed baking sheet and freeze for 15 minutes. Remove the pan from the freezer and roll the meatballs through the reserved bread crumbs to lightly and evenly coat the surface. Return the meatballs to the parchment-lined baking sheet.
• Adjust an oven rack to the upper-middle position and preheat the broiler to high. Drizzle the meatballs with the oil and broil until they're cooked through, 5 to 6 minutes. Remove from the oven, sprinkle with Parmesan and the parsley (if using), rest for 5 minutes, and serve.

CHICKEN & BACON MEATBALLS IN CIDER BROTH

Steps:

• Roughly chop the skinned and boned chicken thighs into chunks and put into a food processor.
• Chop up the bacon and throw in with the chicken and then pulse until the mixture is ground up.
• Transfer the mixture to a bowl and add the first tablespoon of Dijon mustard, dry onion flakes, 1/2 teaspoon garlic powder and the dried parsley.
• Mix up really well with your hands so that everything is combined.
• Form into medium sized meatballs.
• Heat olive oil in a nonstick pan and then add the meatballs and just brown them off.
• Put your crock pot or slow cooker onto high and transfer the browned off meatballs into the dish. Make sure to wash your hands as you have been handling raw chicken and pork.
• Add the sliced leeks and mushrooms on top of the meatballs.
• In a bowl whisk together the chicken stock, apple cider, second tablespoon of Dijon mustard, tarragon and garlic powder.
• Pour mixture over the meatballs and then cook on high for 2 to 3 hours or longer on a lower setting if you are going to be out.
• Just prior to serving, cook the pasta shells according to the package and then divide up into bowls.
• Pour over the meatballs and broth and serve with some nice bread.

CHICKEN AND BACON MEATBALLS

Steps:

• Heat oven to 400°F.
• Cover rimmed baking sheet with foil; spray with cooking spray.
• Mix ingredients just until blended; shape into 56 (1-inch) meatballs. Place on prepared baking sheet.
• Bake 15 to 20 min. or until done (165ºF).