Juicy Chicken Meatballs

Name: Juicy Chicken Meatballs
Total time: 1500 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs; 3/4 cup fresh breadcrumbs, not dry. I used sour dough bread with the crusts removed; 1/2 cup heavy cream; 1 shallot, minced; 2 garlic cloves, minced; 1 teaspoon butter; 1 teapoon dijon,ustard; 1/2 teaspoon each, salt, pepper, italian seasoning and hot sauce; 1 teaspoon fresh lemon juice; 1/4 cup finely shredded or grated cooper cheese; 1 large egg, lightly beaten; 1 tablespoon each fresh chopped basil, parsley and chives

fenway @Fenway

These chicken meatballs are tender and moist woth a delicate chicken flavor. By grinding chicken thigh meat they stay juicy. I like to use them any place a meatball is good in for a lighter flavor and tender texture.

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Ingredients

25 mins

6 servings

1 1/2 poundsboneless, skinless chicken thighs
3/4 cupfresh breadcrumbs, not dry. I used sour dough bread with the crusts removed
1/2 cupheavy cream
1shallot, minced
2garlic cloves, minced
1 teaspoonbutter
1teapoon dijon,ustard
1/2 teaspooneach, salt, pepper, italian seasoning and hot sauce
1 teaspoonfresh lemon juice
1/4 cupfinely shredded or grated cooper cheese
1large egg, lightly beaten
1 tablespooneach fresh chopped basil, parsley and chives

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Steps

25 mins

1

Preheat the oven to 375. Line a baking sheet with foil. Spray foil lightly with non stick spray
2

In a small bowl combine bread crumbs and cream, set aside to soak
3

In a small skillet cook butter with shallot until tender, cool to room temperature
4

Cut chicken thighs into pieces
5

Using the steel blade of the food processor, grind chicken until it is grpund
6

Add cooled shallot and garlic, salt, pepper, italian seasoning,, hot sauce, mustard, lemon, bread crumbs with any excess cream. cooper cheese, fresh herbs and egg. Pulse just until blended
7

Roo into 1 1/2 inch balls. Place 9n prepared pan and bake about 30 minutes until just cooled through
8
9

Seve with marinara or alfreado sauce to dip in or on pasta with your favorite sauce. They are great in a sub roll with marinara and cheese or sliced in a grilled sandwich
10

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Cooksnaps

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fenway @Fenway

on September 14, 2016 01:30

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.