CHICKEN MEATBALLS
I wanted to make chicken meatballs for quite some time and was never able to find a good recipe. I came across one, but modified it based on my own preferences. I thought these came our absolutely delicious and served them with pasta and marinara sauce and homemade garlic bread!
Provided by Jen619
Categories Main Dish Recipes Meatball Recipes
Time 55m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 175.4 calories, Carbohydrate 3.2 g, Cholesterol 83.8 mg, Fat 8.1 g, Fiber 0.4 g, Protein 21.4 g, SaturatedFat 2.8 g, Sodium 299 mg, Sugar 0.4 g
SMOKY CHICKEN MEATBALLS
This is a Rachael Ray recipe. I changed the application of it though. She had it as chicken patties and I made it into meatballs. :) The sauce is my addition. It is optional. These have a little bite to them. You can increase or decrease the bite by adjusting the seasonings.
Provided by Zaney1
Categories Chicken
Time 20m
Yield 20-24 meatballs depending on the size, 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix the ground chicken, smoked paprika, grill seasoning blend, onion, garlic, and olive oil together.
- Form into Tbsp sized meatballs.
- They will be a little soft and smooshy so be careful moving them or they will fall apart.
- Heat a medium skillet.
- You don't need to add oil to the skillet b/c there is enough is the meatballs.
- Add meatballs to skillet.
- Fry one side then carefully turn over using tongs to brown the other side.
- Turn the meatballs a few more times to brown each side.
- Cover and reduce heat Cook about 10 minutes, covered (depending on the size of your meatballs).
- Remove cover.
- You should have a good amount of liquid in the skillet.
- Remove the meatballs and set aside.
- Whisk together the water and flour to make a roux.
- Add it to the skillet and cook until thick-it shouldn't take long.
- Taste test your sauce and add salt and more grill seasoning if desired.
- If your sauce gets too thick you can add more cold water.
- Return your meatballs to the skillet and toss to coat with the sauce.
- Or you could serve your meatballs and serve the sauce on the side if you wish.
Nutrition Facts : Calories 149, Fat 7, SaturatedFat 1.2, Cholesterol 53, Sodium 61.7, Carbohydrate 4.1, Fiber 0.8, Sugar 0.7, Protein 16.9
ABSOLUTELY AWESOME SMOKY MEATBALLS
This recipe was given to me by my friend Julie. She makes them for every gathering that we have for our school group. They are different and very, very tasty! I think you will enjoy them as much as we do!!
Provided by Z5370
Categories One Dish Meal
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Mix ingredients for meatballs. Shape into small, 1 inch balls. Place on cookie sheet. Bake @325 for 15 to 18 minutes. Drain.
- Mix sauce ingredients together in a saucepan. Cook on medium low till sugar dissolves.
- Place meatballs in crockpot. Add sauce. Cook on low for 4 hours or until onion is tender.
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- If needed, coat your clean hands with water or oil so meatballs don't stick to your hands. Roll about 1-2 Tablespoons of meatball mixture into a ball. Repeat for all of the meatball mixture. Chill the balls for about 15 minutes in fridge if you need to make them more firm.
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