How to Make Chicken Meatballs
Get some good-quality, white-meat, ground chicken., Put all of the ingredients, except for the oil, into a large bowl, and mix them together., Roll the mixture into 1-inch (2.54 centimeters) balls., Heat the olive oil in a large, non-stick skillet...
Step-by-Step Guide
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Step 1: Get some good-quality
It's best to get it freshly ground at the butcher, but you can get it pre-packaged as well. -
Step 2: white-meat
You can do this using a wooden spoon or a rubber spatula.
Keep mixing until everything is evenly combined.
Do not add the oil yet; save it for frying.
To save dishes, beat the egg with a fork or mini whisk in the large bowl first, then add the rest of the ingredients (except for the oil, of course).
For a twist, omit the garlic and oregano, and use 1 small, diced onion and ΒΌ cup (5 grams) of fresh, chopped parsley., Using your hands or a spoon, form the mixture into small balls, about 1-inch (2.54 centimeters) wide.
Set them down on a smooth surface as you finish them so that they don't stick. , If the skillet is not big enough to fit all of the meatballs, consider using only 1 tablespoon of olive oil for the first batch, and another tablespoon for the second batch.
This way, you won't run into the risk of some meatballs being much oilier than others. , This will take about 10 to 15 minutes.
Avoid cramming all of the meatballs into the pan, or they won't cook properly.To make the meatballs extra crispy, roll them in some all-purpose flour first., You can serve them with some lemon wedges, tzatziki, or your favorite pasta and pasta sauce. -
Step 3: ground chicken.
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Step 4: Put all of the ingredients
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Step 5: except for the oil
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Step 6: into a large bowl
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Step 7: and mix them together.
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Step 8: Roll the mixture into 1-inch (2.54 centimeters) balls.
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Step 9: Heat the olive oil in a large
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Step 10: non-stick skillet.
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Step 11: Fry the meatballs until they are done
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Step 12: about 10 to 15 minutes.Place up to eight meatballs into the pan
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Step 13: and cook them until they are done.
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Step 14: Remove the meatballs using a slotted spoon
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Step 15: and serve them immediately.
Detailed Guide
It's best to get it freshly ground at the butcher, but you can get it pre-packaged as well.
You can do this using a wooden spoon or a rubber spatula.
Keep mixing until everything is evenly combined.
Do not add the oil yet; save it for frying.
To save dishes, beat the egg with a fork or mini whisk in the large bowl first, then add the rest of the ingredients (except for the oil, of course).
For a twist, omit the garlic and oregano, and use 1 small, diced onion and ΒΌ cup (5 grams) of fresh, chopped parsley., Using your hands or a spoon, form the mixture into small balls, about 1-inch (2.54 centimeters) wide.
Set them down on a smooth surface as you finish them so that they don't stick. , If the skillet is not big enough to fit all of the meatballs, consider using only 1 tablespoon of olive oil for the first batch, and another tablespoon for the second batch.
This way, you won't run into the risk of some meatballs being much oilier than others. , This will take about 10 to 15 minutes.
Avoid cramming all of the meatballs into the pan, or they won't cook properly.To make the meatballs extra crispy, roll them in some all-purpose flour first., You can serve them with some lemon wedges, tzatziki, or your favorite pasta and pasta sauce.
About the Author
Denise Chapman
Dedicated to helping readers learn new skills in crafts and beyond.
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