Chicken Meatballs Recipes

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.

Steps:

• Place the chicken and the bacon on a plate and freeze to chill for 20 to 30 minutes.
• Meanwhile, place the bread, chili powder, cayenne, and salt in the bowl of a food processor and pulse until you have fine bread crumbs. Divide the bread crumbs between two medium bowls. Set one bowl aside and stir the milk into the bread crumbs in the other bowl.
• Add half the chilled chicken and all of the bacon to the food processor and pulse to combine into a rough mixture. Add the milk-and-bread-crumb mixture to the food processor along with the egg, onion, garlic, and Parmesan and process until very well combined (the mixture will be almost creamy). Add the remaining chilled chicken cubes to the food processor and pulse just to combine. The mixture will be semi-smooth with small chunks of chicken. Using a 1-inch small scoop, divide the mixture into about 30 small meatballs. Place the meatballs on a parchment paper-lined rimmed baking sheet and freeze for 15 minutes. Remove the pan from the freezer and roll the meatballs through the reserved bread crumbs to lightly and evenly coat the surface. Return the meatballs to the parchment-lined baking sheet.
• Adjust an oven rack to the upper-middle position and preheat the broiler to high. Drizzle the meatballs with the oil and broil until they're cooked through, 5 to 6 minutes. Remove from the oven, sprinkle with Parmesan and the parsley (if using), rest for 5 minutes, and serve.

Steps:

• In a large bowl, gently mix the chicken, garlic, egg, bread crumbs, Worcestershire, paprika, onion powder, oregano, thyme, brown sugar, lemon zest, 2 healthy pinches of salt and a few grinds of pepper in a bowl. Form into mini meatballs, slightly smaller than a golf ball; it should make 28 to 30 meatballs. Warm the butter and oil in a large pan over medium-high heat. Transfer the meatballs to the pan and do not disturb for 3 minutes to brown well. Turn, cooking another 3 minutes without disturbing. Keep cooking until browned and cooked on all sides, but still juicy and plump with a spring to the touch. Transfer to a paper towel-lined plate to drain. Serve atop Collard Green Pesto Linguine, if desired.
• Bring a large pot of salted water to a boil over medium heat. Blanch collards until bright green, about 1 minute. Transfer immediately to an ice bath to shock, saving the boiling water for cooking the pasta. Remove the collards from the ice water and pat dry with paper towels before transferring them to a food processor.
• Add the linguine to the pot of salted boiling water and cook according to package instructions.
• Meanwhile, in a dry skillet, over low heat, toast the pecans until fragrant. Transfer to the food processor with Parmesan, olives and garlic. With food processor running, slowly drizzle in olive oil until pesto comes together. Taste for seasoning, and add salt and freshly ground black pepper, to taste.
• To serve, put enough pesto to coat the pasta into a large serving bowl. Drain the pasta and quickly add it to the bowl. The water still clinging to the pasta will loosen up the pesto. Toss to coat. Add more pesto, if needed. Transfer the pasta to a serving bowl and garnish with Parmesan sprinkled over the top.

Steps:

• In a mixing bowl, combine chicken mince, garlic, breadcrumbs, herbs, parmesan and the lightly beaten egg.
• Season to taste, mix well and with floured hands, shape the mixture into 12 meatballs.
• Place on a tray, cover loosely and chill for 30 minutes.
• Heat the oil in a non-stick pan, over a medium heat, add the onions and capsicums and sauté for 10 minutes, stirring occasionally, until soft.
• Add the tomatoes (and the juice), 1 tablespoon chopped basil and simmer for 10 minutes or until the liquid has reduced and the sauce has begun to thicken.
• Transfer the tomato sauce to a blender or food processor, blend until smooth and season to taste.
• Clean the pan.
• Melt the butter in the pan, add the meatballs and sauté over a high heat for five minutes, turning occasionally, until lightly golden-brown all over.
• Return the tomato sauce to the pan, simmer for 25 minutes or until the chicken meatballs are cooked through and the sauce has thickened.
• Serve over steamed rice or noodles and your favourite salad or side dish.

Steps:

• Heat oven to 200C/180C fan/gas 6. Blitz the celery, carrot, chicken and chives in a food processor until finely chopped. You may need to use a spatula to scrape the sides of the bowl a few times.
• Shape into small meatballs. If freezing, space out on a tray and put in the freezer. Once frozen, transfer to a freezer bag and take them out when needed. Defrost thoroughly in the fridge before cooking.
• To cook, put on a baking tray lined with greased foil and bake for 10 mins or until browned and cooked through.
• Served with boiled rice and steamed broccoli.

Steps:

• Stir together the crushed tomatoes, diced tomatoes, tomato paste, water, and basil in a large saucepan over medium heat. Salt and pepper to taste. Bring to a boil, reduce heat to low, and simmer for 15 minutes while preparing meatballs.
• Mix together the ground chicken, bread crumbs, Parmesan cheese, eggs, Italian seasoning, salt, and pepper in a medium bowl. Roll into 1 inch balls. Heat a large skillet over medium heat, and coat with cooking spray. Brown the meatballs on all sides. Add meatballs to the simmering pasta sauce and cook until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C), about 30 minutes.
• Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain. Serve the meatballs and sauce over the cooked spaghetti.

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.

Steps:

• Place ground chicken,egg,1/2 cup Parmesan,bread crumbs, garlic,oregano and 1/2 tsp salt in a medium bowl.
• Knead mixture together with hand till evenly combined.
• Form mixture into 1-inch balls.
• In large non-stick skillet,warm olive oil over high heat.
• Place meatballs in pan,up to 8 at a time,and cook until all sides are browned,approximately 8 minutes for each meatball.
• Remove with slotted spoon,and add to your favorite spaghetti sauce.