Italian Chicken Meatballs Recipes

ITALIAN CHICKEN MEATBALLS

Steps:

• For the meatballs: Position an oven rack in the middle of the oven and preheat on the broiler setting. Line a sheet pan with foil and coat with cooking spray.
• Add the chicken, pesto, mozzarella, Parmesan, balsamic glaze, salt, black pepper and crushed red pepper to a large bowl. Mix well with clean hands and form into 15 meatballs, about a third of a cup each, adding them to the prepared sheet pan as you go.
• Broil until the meatballs are browned and cooked through (165 degrees F internally), 14 to 16 minutes.
• For the salad: Add the arugula to a platter. Drizzle over the olive oil and balsamic glaze, then toss lightly. Top with the cherry tomatoes, peppers and Parmesan. Add the meatballs and serve.

CRISPY CHICKEN MEATBALLS

Steps:

• In a large bowl, stir together the Parmesan, parsley, milk, salt, oregano, pepper flakes, 1/4 cup breadcrumbs and 1 egg. Add the chicken and gently stir to combine, being careful not to overwork the meat. Shape the meat mixture into bite-size balls and press a cube of mozzarella in the middle of each, sealing it with the meat around it.
• Set up a standard breading station: put the flour in one shallow bowl, the remaining 1 cup of breadcrumbs in a separate bowl and the remaining 2 eggs in another separate bowl. Roll each meatball in the flour, then the egg wash, then the breadcrumbs.
• Fill a medium Dutch oven a third of the way with vegetable oil and place over medium heat. Bring the oil to 350 degrees F using a deep-fry thermometer,
• Drop in the meatballs a few at a time so as to not lower the temperature, and fry until deep golden brown and cooked through, about 5 minutes. Remove to a paper towel-lined plate to drain and season with a pinch of salt. Continue with the remaining meatballs. Serve warm with marinara for dipping if desired.

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.

CHICKEN MEATBALLS, ITALIAN STYLE

Steps:

• Put chicken in freezer while you prepare other ingredients. Put Parmesan, parsley and onion in a food processor and process until everything is finely chopped. Add egg, chicken and a good sprinkle of salt and pepper, and continue to pulse until the chicken is coarsely ground - finer than chopped, but not much. Shape into one-inch meatballs, pressing no more than necessary.
• Put the oil in a large skillet over medium heat. One by one, dredge the meatballs in the flour and add to the oil. Cook, turning as necessary, until nicely browned all over, 10 to 15 minutes. Serve hot or at room temperature, with lemon wedges.

ITALIAN CHICKEN MEATBALLS

Steps:

• Heat your oven to 325°F.
• In a dry skillet over medium heat, toast the fennel seeds and red chili flakes until their aroma begins to smell smoky and more pronounced. Do not let them burn. Remove them from heat and grind them, in a coffee or spice grinder, with 1 teaspoon -each- of dried basil, marjoram, and thyme. Set this spice blend aside.
• In a skillet over medium heat, sauté the three ounces Vidalia onions, green bell pepper, and celery in 1 1/2 tablespoons extra virgin olive oil.
• Season the vegetables with 1/4 teaspoon -each- of salt and black pepper. (Adjust to reflect personal tastes.) Add 5 cloves of minced garlic and continue to sauté until the vegetables are completely softened.
• Add the three tablespoons skim milk to the vegetables and cook to further soften them until all the milk appears to have been absorbed.
• Remove the vegetables from heat and cool for a few minutes.
• In a bowl, mix the ground chicken, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 egg, 1 ounce parmesan cheese, and the spice blend (see step 2, above) with a wooden spoon. Blend thoroughly.
• Add the cooled vegetables and stir them in to the chicken mixture, completely incorporating the them.
• Keeping one hand dry, form small, golf-ball sized balls (about 1-1/2 inches in diameter) from the meat and roll in the flour. Roll the floured meatballs in your hand to remove the excess. (NOTE: You will probably use a cup of flour, but only an ounce or so will stick to the meatballs when you knock off the excess.) This will make approximately 20 meatballs.
• In a skillet over medium, heat 2 tablespoons extra virgin olive oil until hot. Add the meatballs (do not over-crowd; do this in several batches if necessary) and lightly brown them on one side, first, before flipping them over and doing the other. Each side should take about 3 minutes.
• When all the meatballs have been browned, set them aside and -in the skillet where they were browned- sauté 3 minced garlic cloves and the 1 ounce of minced shallot. Add the diced tomatoes, teaspoon of both marjoram and thyme, and the 1/4 teaspoon of both salt and black pepper. Mix together and bring to a simmer.
• Simmer, uncovered, for 5 minutes.
• Place the browned meatballs in a baking dish and pour the tomato mixture over them. Put the meatballs and sauce in the oven for 45 minutes.
• Remove the finished meatballs, place them on a platter, and garnish with 1 ounce grated parmesan cheese and 1 ounce finely chopped green onion.
• Serve family style with rice, pasta, gnocci, or broccoli.