Crispy 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)

CHICKEN MEATBALLS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine chicken, egg, cream cheese, Parmesan cheese, garlic, olive oil, bread crumbs, basil, red pepper, garlic powder, salt, pepper, parsley, and oregano in a freezer-safe bowl and mix well. Place in the freezer for 15 minutes to make the mixture firmer and easier to handle.
• Use an ice cream scoop or cookie scoop to form the mixture into about 14 meatballs a little larger than a golf ball. Add a piece of mozzarella cheese to the center of each meatball, making sure cheese is covered by meat. Place meatballs on a nonstick baking sheet.
• Bake in the preheated oven until juices run clear, 20 to 25 minutes.

CRISPY CHICKEN MEATBALLS

Steps:

• If preparing the marinara (optional), begin with that: place a large non-stick pot over medium-high heat, and drizzle in about 3 tablespoons of oil; once hot, add in the onion, the salt, Italian seasoning, black pepper and red pepper flakes, and stir to combine; allow to saute for about 2-3 minutes.
• Next, add in the garlic and stir, and once that becomes aromatic, add in the tomato paste and stir to combine; cook for about 2 minutes.
• Add in the crushed tomatoes, stir, and allow to gently simmer on low with a lid partly askew, for about 15 minutes.
• Finish the marinara by stirring in the parmesan, the chopped parsley and the basil, and keep warm (or if making ahead, allow to completely cool and keep in fridge until ready to reheat and use).
• To prepare the chicken meatballs, preheat the oven to 425°, and line a baking sheet with foil.
• In a large bowl, combine the breadcrumbs with the milk, and using your fingers, mix until moistened.
• Add in the ground chicken, the egg, 1/4 cup of the parmesan, the garlic, salt, Italian seasoning, black pepper and 2 tablespoons of the chopped flat-leaf parsley, and using your finger tips, very gently mix the ingredients together just until combined.
• Form meatballs a little smaller than the size of a golf ball (the mixture will be sticky, so just form them as best as possible), and place the meatballs on the foil-lined baking sheet.
• Next, combine the panko breadcrumbs with the remaining 1/4 cup of grated parmesan cheese, plus the olive oil, and mix until moistened.
• Carefully and gently roll each meatball in the panko mixture, place them back onto the baking sheet and bake for 15 minutes; after 15 minutes, adjust the oven to "low broil", and allow the meatballs to brown and crisp a bit more for about 10 minutes.
• While the meatballs bake, cook your penne pasta (if serving) according to package instructions and keep warm.
• Remove the meatballs from the oven, top each meatball with some of the marinara sauce and a sprinkle of mozzarella, and place them back into "low broil" oven just for a moment to melt the cheese.
• To serve, add some of the pasta to a serving bowl, and top with sauce; then, top with several meatballs and garnish with the remaining 2 tablespoons of chopped parsley.

CHICKEN MEATBALLS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put the chicken in a food processor and pulse until finely chopped. Scrape into a bowl and add the breadcrumbs, egg, onion, parmesan, half the crushed garlic, and half the oregano. Season really well, and mix with clean hands until everything is evenly distributed. Shape into 20 meatballs, and put onto an oiled baking tray. Brush the meatballs with 1½ tbsp oil. Bake for 20 minutes until cooked through and golden brown.
• Meanwhile, heat the remaining ½ tbsp oil in a deep frying pan. Fry the remaining garlic for 30 secs, then add the chopped tomatoes and reserved oregano. Season with salt, pepper, and a pinch of sugar. Simmer for 10-15 mins stirring frequently, until the tomatoes break down and you get a thick sauce.
• Bring a large pot of salted water to a boil. Add the spaghetti and cook for 10 mins until al dente.
• Add the cooked meatballs to the tomato sauce and gently stir through. Heat for a few minutes while you drain the spaghetti and spoon into warmed pasta bowls. Serve the meatballs and sauce on top. Drizzle over a little olive oil and a grating of more parmesan, if you wish.

BAKED CHICKEN MEATBALLS

Steps:

• Preheat oven to 400°. In a large bowl, combine the first 9 ingredients. Add chicken; mix lightly but thoroughly. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until cooked through, 20-25 minutes. If desired, top with additional chopped fresh parsley.