Chicken And Bacon Meatballs Recipes
CHICKEN AND BACON MEATBALLS
Ground chicken meatballs are a tasty twist on the usual ground beef meatballs-but you know what's even tastier? Chicken meatballs with crumbled bacon!
Provided by My Food and Family
Categories Home
Time 40m
Yield 28 servings
Number Of Ingredients 9
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).
Nutrition Facts : Calories 60, Fat 1.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 9 g
CHICKEN & BACON MEATBALLS IN CIDER BROTH
This is a different twist on a chicken noodle soup. It uses the cheaper cuts of chicken (the thighs) and a few veggies to make a tasty and warming dish for those chilly fall nights. The majority of the recipe can be done in a crockpot and then all you have to do is boil up the pasta and you are done. This should work with both hard and normal cider depending on if you are feeding kids or not.
Provided by Sarah_Jayne
Categories < 4 Hours
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 700.2, Fat 26.1, SaturatedFat 7.1, Cholesterol 165.1, Sodium 696.5, Carbohydrate 62.7, Fiber 3.8, Sugar 6.8, Protein 51.5
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