Chicken meatballs

Name: Chicken meatballs - Eva D.
Ingredients: 750 g ground chicken 5 cloves of garlic 3 eggs 2 slices of bread 2 tablespoons of flour 1 small potato Salt Pepper Paprika Oil

Meat - Chicken meatballs by Eva D. - Recipia

Chicken Meatballs I was never a big fan of meatballs, especially when they were large and soft. I would only eat them if they were very small and well browned. My opinion changed after I tasted, at an aunt's house, some chicken meatballs. They were delicious, even though they were larger than the ones I usually preferred. A few weeks later, I tried the recipe myself, using ground chicken, grated potato, and soaked bread. I let the mixture sit in the fridge overnight, and the meatballs turned out really good. They are easy to prepare and can be made small or larger, depending on your preference. Quick Info Total Time: not specified in the original recipe; time increases if you let the mixture sit in the fridge overnight Preparation Time: variable, depending on the number of meatballs formed Cooking Time: variable, depending on the size of the meatballs and frying Servings: the number of servings depends on the size of the meatballs Difficulty: easy Recipe Type: fried chicken meatballs Ingredients 750 g ground chicken 5 cloves of garlic 3 eggs 2 slices of bread 2 tablespoons of flour 1 small potato Salt, to taste Pepper, to taste Paprika, to taste Oil, for greasing hands and frying Preparation Method 1. Prepare the ingredients for the mixture Place the ground chicken in a large bowl. Soak the bread, then squeeze it very well before adding it. It’s important not to leave it too wet, as the mixture may become too soft. Grate the potato finely and squeeze it well. Prepare the garlic to be added to the mixture along with the other ingredients. 2. Mix the composition Add the eggs, flour, soaked and well-squeezed bread, grated and squeezed potato, garlic, salt, pepper, and paprika to the ground chicken. Mix until all ingredients are evenly distributed and you achieve a homogeneous mixture. Adjust the spices to taste, depending on how flavorful you prefer the meatballs. 3. Let the mixture chill in the fridge The mixture can be used immediately, but I put it in the fridge overnight. After this time, the ingredients bind well, and the meatballs turn out very tasty. If you choose to let it chill in the fridge, cover the bowl and form the meatballs the next day. 4. Form the meatballs Pour a little oil into a small cup. Grease your hands with oil, then take some of the mixture and form small balls. The size is up to you. The original recipe recommends small meatballs, but they can also be made larger. Greasing your hands beforehand will help the mixture stick less to your fingers, making it easier to form the balls. 5. Fry the meatballs Heat the oil well and add the meatballs for frying. Cook them until they are browned, then remove them to a plate lined with a paper towel. The towel helps absorb the excess oil. Be careful when removing the meatballs, especially if they are larger and need more time to cook through. Why I make this recipe often I love this recipe because it’s simple and uses common ingredients. Ground chicken has a lighter flavor than other types of meat, and the potato and bread help achieve a good consistency for shaping. The fact that the mixture can be prepared in advance is convenient. If I let it sit in the fridge overnight, the next day I only need to form and fry the meatballs. The recipe is also easily adaptable in terms of size: you can make them small, as I preferred before, or larger. Tips The bread should be well squeezed before being added to the mixture. If it has too much water, the mixture can become difficult to shape. The grated potato should also be squeezed well. This step is important for the texture of the mixture, especially since raw potato releases water. Use a small amount of oil for greasing your hands. It’s enough to grease your hands before forming several meatballs. The frying oil should be well heated before adding the meatballs to the pan. If you start frying in cold oil, they may absorb more oil. The size of the meatballs affects the cooking time. Smaller ones cook faster, while larger ones may need more attention to brown on the outside and cook through on the inside. Substitutions The recipe uses ground chicken, which is the base of the dish. The source does not mention substitutions for ingredients, so the taste and texture may differ if you change the meat or omit the bread, potato, or eggs. You can adjust the amount of salt, pepper, and paprika to your taste. These are the spices mentioned in the recipe and can be dosed according to preference. Variations The simplest variation is the size. Meatballs can be made small, as little balls, or larger. It’s important that they are all as close in size as possible, so they cook evenly. You might choose to fry one meatball first to check the flavor of the mixture. If adjustments are needed, modify the salt, pepper, or paprika before forming the rest of the meatballs. Another option is to prepare the mixture the night before and keep it in the fridge until the next day. This step is based on my experience with the recipe and is not mandatory, but it yielded very good results. Serving Ideas Chicken meatballs can be served as a main dish or as an appetizer, depending on their size. They are suitable for a regular meal, as well as for a platter with cold dishes. You can serve them plain, immediately after frying. The original recipe does not mention a specific sauce or side dish, so that remains your choice. Frequently Asked Questions Can I use the mixture immediately? Yes. The mixture can be used after all ingredients have been combined. In the original recipe, it was left in the fridge overnight, and the meatballs turned out very good, but resting is not presented as a mandatory step. Why should the bread be squeezed? Soaked bread needs to be well squeezed to prevent the mixture from being too moist. A mixture that is too soft is harder to shape and may have a different texture after frying. Why is the grated potato squeezed? Grated potato releases water. Squeezing it helps maintain a more cohesive mixture that can be shaped into balls more easily. Can I make larger meatballs? Yes. The recipe source mentions that they can be made small, but meatballs can also be larger. Larger ones need to be monitored closely while frying, as they require more time to cook through. How many meatballs does this recipe yield? The recipe does not specify an exact number. The number depends on how large the formed meatballs are. Nutritional Values The values below are estimates. They cannot be calculated precisely as the type of chicken, the amount of oil absorbed during frying, and the final number of meatballs are not specified. For the entire mixture, prepared with moderately fatty chicken and a typical amount of oil absorbed during frying, the following estimates can be made: Calories: 1,800–2,300 kcal Protein: approximately 160–190 g Fat: approximately 90–130 g Carbohydrates: approximately 60–80 g These values are for the entire recipe, not for a single serving. The value per serving changes depending on how many meatballs you make and how much oil remains in the dish after frying. Chicken and eggs primarily contribute to the protein content, while bread, flour, and potato provide carbohydrates. Storage and Reheating The raw mixture can be kept in the fridge overnight, as mentioned in the recipe. The bowl should be covered, and the meatballs are formed before frying. For already fried meatballs, the source does not specify a storage time or reheating method. If there are leftovers, keep them in the fridge and consume them as soon as possible. Reheat until they are well heated through, without leaving them too long to avoid drying out.

Chicken meatballs

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