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Chicken meatball

Chicken meatball

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Introduction

Chicken meatballs are one of my favorite things to make, but I’ve never had a recipe that was easy to follow. This one is!

Chicken meatball

  • 500 gr ground chicken meat
  • 1/2 cup bread crumbs
  • 4 tbsp milk
  • 1 egg yolk
  • salt
  • pepper

Chicken Meatballs

What is a meatball? A meatball is a ball of ground meat that is formed into a rounded shape and then cooked in some manner. In the United States, meatballs are traditionally served with spaghetti and tomato sauce or as an appetizer at Italian-American restaurants. A chicken meatball typically consists of ground chicken, breadcrumbs (or crushed crackers) for binding and flavoring, egg for moisture and texture enhancement, herbs like oregano or basil for added flavorings. Once these ingredients have been combined together they can be shaped by hand into individual balls before being baked or fried until cooked through.

This chicken meatball recipe is a sure fire way to impress your family and friends with delicious, tasty meat.

This chicken meatball recipe is a sure fire way to impress your family and friends with delicious, tasty meat. Not only is it easy to make, but it can also be frozen and stored in the freezer for later use! This is great if you like to cook in bulk at home and then freeze portions for later meals.

So what do these delicious little balls taste like? Well, they are packed full of protein from the chicken breast that’s used in making them. They have an Italian flavor profile thanks to some mozzarella cheese (which adds its own unique flavor), parsley flakes and garlic powder—but don’t worry; none of these ingredients overpowers any other flavor! Instead they work together harmoniously so there’s no one standout ingredient that stands out above all else… just good old fashioned chicken goodness!

These little guys make an excellent dish when served along side some rice or pasta (yum!), as well as some veggies such as broccoli or carrots (double yum!). You can also serve them up on their own if desired… just keep those fingers out until after everyone has gotten theirs first though!

Ingredients

First you have to get your ingredients together. You’ll need ground chicken, bread crumbs, milk and egg yolk. The amount of each ingredient will be different depending on how many meatballs you’re making. For example, if you’re cooking for one person then use 1lb (450g) of ground chicken and 1/2 cup (65g) of breadcrumbs. If there are two people in your family then double those amounts so that everything fits into the bowl without spilling over when mixing together everything else.

You’ll also need salt and pepper to taste!

500 gr. ground chicken meat

  • You’ll need 500 grams of ground chicken meat. If you don’t have a scale, you can imagine that this is about 1 pound or half a kilo.
  • Ground chicken is just regular chicken but it’s been processed so that the bones are removed and the meat has been broken down into smaller pieces. If you’ve never purchased ground chicken before, it will look like hamburger meat but with more white in the middle of each piece than red (like hamburger). The color difference between ground chicken and ground beef is because there isn’t any blood in ground pork or turkey—just muscle tissue and fat cells.
  • Grinding meat simply means cutting into small pieces while keeping their shape as much as possible. This can be done by hand using a knife or food processor attachment—but if we’re talking about making hundreds at once, there’s no way you’re doing this by hand!

1/2 cup bread crumbs*

  • 1/2 cup bread crumbs. Bread crumbs are made from bread, which is ground into small pieces. They can be bought pre-made or made at home (using a food processor).

4 tablespoons milk (or water)

4 tablespoons milk (or water)

  • If you have any concerns about the use of milk, or if you’re vegan, feel free to substitute water for the milk. You can also experiment with other liquids like juice or even beer!

1 egg yolk

1 egg yolk

Eggs are a great source of protein and healthy fats. You can use them to make everything from cakes and muffins to pasta sauce, but one of our favorite ways to enjoy eggs is by using them as an ingredient in meatballs. As you’ll see in this recipe, the addition of egg yolks makes for a moist and tender meatball that’s also packed with flavor. The only downside? It will add about 150 calories per serving (about 6 large meatballs).

If you’re watching your caloric intake or cholesterol levels, some folks don’t eat egg whites because they contain high amounts of choline (which may have negative effects on heart health). If you’re interested in trying this recipe but don’t want all those extra calories from the whites, consider buying pasteurized eggs or separating half a dozen eggs yourself—we found this method works best when separating yolks from whole eggs because there’s no risk of breaking them!

Salt and pepper to taste

  • Preheat oven to 350 degrees.
  • Line a baking sheet with parchment paper or foil, and coat lightly with cooking spray (optional).
  • In a large bowl, mix together the meatball ingredients until combined; some flour will be left on the sides of the bowl but that’s okay—it’s fine if your mixture is slightly dry at this point because you can add milk later if needed to moisten things up!
  • Take about 1 tablespoon of dough and roll it into a ball between your hands, then place on prepared baking sheet about 2 inches apart so there’s plenty of room for them to spread out during cooking (you should be able to fit 3 dozen meatballs on one baking sheet). Repeat with remaining mixture until all meatballs are formed and placed on prepared pan(s), then bake uncovered for 15 minutes until browned around edges; remove from oven and set aside briefly while making gravy, if desired (see next step!).

These are delicious!

  • Use good quality ingredients with the right ratios of fat, protein and water content. If you don’t have ground chicken on hand, you can use any other type of white meat such as turkey or pork.
  • Make sure that your meat is ground very fine so that it resembles a paste rather than chunks of meat in your mixture (the pictures in this post are from my own experiments).
  • Keep in mind that when adding herbs and spices to taste, it may take a few times before you get what works best for you!

Conclusion

Don’t be afraid to experiment with this recipe. You can always adjust the ingredients to meet your tastes and needs. Also, if you don’t have bread crumbs in your pantry, there are plenty of alternatives that will work just as well (e.g., cornmeal). Just remember that one thing is for certain: these meatballs are sure to impress!

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