BAKED CHICKEN MEATBALLS RECIPE | ALLRECIPES
These tasty baked chicken meatballs have always been a hit. Ovens vary and times are approximate so bake until balls are no longer pink inside.
Provided by J.A. Pleasen
Categories Meat and Poultry Chicken
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 24 meatballs
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Lightly spray a pan large enough to fit the meatballs without touching.
- Combine chicken, bread crumbs, egg, cheese blend, oil, oregano, onion powder, and garlic powder in a large bowl. Mix well. Form into small balls and arrange in the prepared pan.
- Bake in the preheated oven for 10 minutes. Flip and continue baking, about 10 minutes more. Broil for a few minutes to finish with a nice crust.
Nutrition Facts : Calories 299.2 calories, CarbohydrateContent 21.3 g, CholesterolContent 114.8 mg, FatContent 8.5 g, FiberContent 1.5 g, ProteinContent 33 g, SaturatedFatContent 1.8 g, SodiumContent 554.2 mg, SugarContent 1.3 g
ORECCHIETTE WITH MINI CHICKEN MEATBALLS RECIPE | GIADA DE ...
Provided by Giada De Laurentiis
Categories main-dish
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 4 to 6 servings (about 60 mini meatballs)
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
- In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine.
- Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.
- In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer. Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil.
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