Gourmet Spiced Chicken Meatballs Recipes

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.

BAKED CHICKEN MEATBALLS WITH PEPERONATA

Steps:

• Make peperonata:
• Preheat oven to 400°F with racks in upper and lower thirds.
• Toss bell peppers with 1 tablespoon oil, then roast in a 4-sided sheet pan in lower third of oven, stirring occasionally, until tender and browned, about 35 minutes.
• Stir together capers, vinegar, red pepper flakes, and remaining 1/2 tablespoon oil in a medium bowl and set aside.
• Make meatballs while peppers roast:
• Soak bread in milk in a small bowl until softened, about 4 minutes.
• Cook pancetta, onion, and garlic in 1 tablespoon oil with 1/2 teaspoon each of salt and pepper in a 10-inch skillet over medium heat until onion is softened, about 6 minutes. Cool slightly.
• Squeeze bread to remove excess milk, then discard milk. Lightly beat egg in a large bowl, then combine with chicken, pancetta mixture, bread, and parsley. Form 12 meatballs and arrange in another 4-sided sheet pan.
• Stir together tomato paste and remaining tablespoon oil and brush over meatballs, then bake in upper third of oven until meatballs are just cooked through, 15 to 20 minutes.
• Toss bell peppers with caper mixture. Serve meatballs with peperonata.

GOURMET SPICED CHICKEN MEATBALLS

Steps:

• Heat oil in a saucepan over a medium heat. Add the onion and cook 5 minutes until soft, add the garlic and cook for a further minute.
• Add the coriander, fennel seeds and chilli and cook a further minute. Remove from the heat and cool.
• Place the chicken in a bowl with the breadcrumbs, bacon and parsley. Add the onion mixture. Season with salt.
• Mix together until all ingredients are well combined. Roll the chicken mixture into small balls - you should have about 20 meatballs).
• Chill the balls for at least 30 minutes.
• Meanwhile, preheat the oven to 180 degrees Celsius. Place the tomatoes cut (flat) side down on a tray and drizzle with oil (or spray with oil). Roast them for about 5-8 minutes until skins are just starting to split.
• Place a fry pan over a high heat and add some more oil (or spray with oil).
• Sprinkle the flour over the meatballs and roll them through the flour until they are lightly dusted with flour all over.
• cook the meatballs in the frypan in two batches until browned all over - taking care when turning them. Remove all meatballs from the pan.
• Discard any oil from the pan and reduce heat to medium low.
• Return the meatballs to the pan with the stock and tomatoes. Simmer over a low heat for 10-15 minutes. During this time - cook the pasta as per packet instructions.
• Once cooked, the meatballs can be seasoned with salt and pepper if desired.
• If using the passata/tomato pasta sauce, add to the pan and stir through - cook a further 2-3 minutes.
• Spoon the meatballs over cooked pasta, and served with grated parmesan.

MOROCCAN-SPICED CHICKEN MEATBALLS

Steps:

• First, make the yogurt sauce: Combine 1 cup of the yogurt, 1 teaspoon of the garlic, the lemon juice, 1/4 teaspoon salt and black pepper to taste in a small bowl. Mix well, and chill until ready to use.
• Make the meatballs: In a large bowl, combine the remaining 1/3 cup yogurt, remaining 1 tablespoon garlic, chicken, panko, egg, parsley, olive oil, sugar, paprika, cumin, ginger, cinnamon, 1 1/2 teaspoons salt and a few generous grinds of black pepper. Mix gently but thoroughly, until incorporated. Using an ice cream scoop or two spoons, form meatballs about 1 1/2-inches in diameter, then place them on a plate or sheet pan until ready to use.
• In a large skillet, heat 1/8-inch olive oil over medium-high heat. When the oil is hot, fry the meatballs in batches, flipping occasionally, until browned all over and cooked through, 4 to 5 minutes. (If the meatballs begin browning too quickly or the oil begins smoking, lower the heat.) Transfer the cooked meatballs to a paper towel-lined plate.
• To serve, spread the yogurt sauce in an even layer on a flat platter. Arrange the meatballs on top, and top with a sprinkle of chopped parsley and the pine nuts, if using. Serve hot.

CHICKEN MEATBALLS

Steps:

• Melt the butter in a sauté pan, and sweat the onion until soft and translucent, taking care not to brown, about 5 minutes. Add a few drops of water if needed. Cool completely.
• In a mixing bowl, combine the chicken, pork, onion-soup mix, egg, panko breadcrumbs, Parmesan, parsley and onion. Season with salt and pepper.
• Form the meat into Ping-Pong-ball-size balls, and place on a parchment-lined baking sheet. Place in the freezer for 8-10 minutes.
• Remove from the freezer and bake at 400 until just cooked through, about 7-9 minutes.