mini chicken meatballs

Mini chicken meatballs: a savory and easy-to-make appetizer

Total preparation time: 45 minutes Cooking time: 15 minutes Number of servings: 4 (approximately 20 mini meatballs)

Who doesn't love a warm and savory appetizer with a perfect texture and unforgettable taste? Mini chicken meatballs are an excellent choice for any occasion, whether it's a party, a relaxed family dinner, or simply a delicious snack. These little delights, crispy on the outside and juicy on the inside, can be served with various sauces or alongside a fresh salad.

The history of these mini meatballs is lost in the mists of time, but it is evident that in various cultures, ground meat dishes have been used as an efficient way to utilize ingredients, transforming them into delights that please the taste buds. Let's discover together how we can recreate this simple and tasty recipe using fresh ingredients and accessible techniques.

Ingredients:
- 500 g boneless, skinless chicken thighs
- 5 garlic cloves
- 1 medium onion
- 1 bunch of fresh parsley
- 1 egg
- Salt and pepper, to taste
- Flour, for coating
- Oil for frying (preferably sunflower oil or olive oil)

Step 1: Preparing the ingredients
To achieve the best results, it is essential to use fresh ingredients. Choose quality chicken thighs, and ensure the parsley is green and tender. Start by peeling the onion and garlic, chopping them into small pieces to facilitate chopping. Wash the parsley well and chop it finely. This step is important as the aroma of these ingredients will give a special flavor to the meatballs.

Step 2: Chopping the ingredients
Use a food processor to chop the chicken meat, onion, garlic, and parsley. It is recommended to chop the ingredients separately to avoid mixing flavors too early. Even chopping will ensure a homogeneous composition. If you don't have a food processor, you can use a sharp knife, but it will take longer.

Step 3: Mixing the composition
In a large bowl, combine the chopped chicken meat with the chopped onion, garlic, and parsley. Add the egg, salt, and pepper to taste. Mix well with a spatula or your hands until all the ingredients are well incorporated. At this step, we suggest tasting the mixture (without adding salt!) to check the flavor. If desired, you can add spices such as sweet paprika, cumin, or even a little chili for a spicier taste.

Step 4: Forming the meatballs
Grease your hands with a little oil to prevent the mixture from sticking and start forming small balls, about 2-3 cm in diameter. It is important not to make them too large, as they will need more time to cook properly. Roll each ball in flour, ensuring it is evenly coated. This step will help achieve a crispy texture.

Step 5: Frying the meatballs
In a large skillet, heat the oil over medium heat. Make sure the oil is hot enough before adding the meatballs – a simple test is to throw in a small piece of dough and see if it floats and bubbles. Fry the meatballs in batches, without overcrowding the skillet, for about 3-4 minutes on each side, until they turn golden and crispy. Use a spatula to carefully turn them.

Step 6: Removing from the skillet
After the meatballs are fried, remove them onto a paper towel to absorb excess oil. This will help keep them crispy. You can keep them warm in a preheated oven at 80°C while frying the rest.

Step 7: Serving
Serve the mini chicken meatballs warm, alongside delicious sauces such as tzatziki, tomato sauce, or a yogurt sauce with dill. A fresh vegetable salad will perfectly complement this appetizer. You can also use them as filling in mini buns or as a main dish alongside mashed potatoes or rice.

Variations and tips:
- You can add crumbled feta cheese to the mixture for a creamy touch.
- Replace parsley with dill or coriander, depending on preferences.
- If you want a healthier option, the meatballs can be baked in the oven. Preheat the oven to 200°C and place the meatballs on a baking sheet lined with parchment paper, drizzling them with a little oil. Bake for 20-25 minutes, turning them halfway through.

Frequently asked questions:
1. Can I use chicken breast instead of thighs?
Yes, but the meatballs will be less juicy. Thighs have a higher fat content, making them more tender.
2. How can I store leftover meatballs?
You can store the meatballs in the fridge in an airtight container for 2-3 days. You can reheat them in the oven or microwave before consuming.
3. Can they be frozen?
Yes, uncooked meatballs can be frozen. Place them on a tray and freeze before putting them in a freezer bag. You can fry them directly from the freezer.

Nutrition and calories:
A serving of mini chicken meatballs (approximately 5 meatballs) contains about 300-350 calories, depending on the amount of oil used for frying. They are a good source of protein and vitamins, thanks to the fresh ingredients used.

Now that you have discovered all the secrets of these mini chicken meatballs, all you have to do is put on your apron and start cooking! With a little effort and creativity, you'll create an appetizer that will impress anyone. Happy cooking!