Chicken breast meatballs for a picnic

Name: Chicken breast meatballs for a picnic
Ingredients: 500 g chicken breast; 1 large onion (150 g); 15 ml oil; 1 egg; 3-4 tablespoons white flour; crumb from 2 slices of bread; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 pinch baking soda; 50 g white flour for shaping; 100 ml oil for frying

Meat - Chicken breast meatballs for a picnic by Evanghelina I. - Recipia

Chicken breast meatballs for a picnic are held together with crumbled bread and softened onion, then slowly fried until they have a golden-brown crust and stay pale inside. They’re easy to pack for a picnic, and go well with mashed potatoes, pilaf or couscous; fries are left out. I carefully trim away the white membranes from the chicken breast before grinding it. Prep: 20 minutes. Cook: 24 minutes. Rest: 10 minutes. Total time: 54 minutes. Serves: 4. About 350 kcal and 32 g protein per serving.

Ingredients

500 g chicken breast
1 large onion (150 g)
15 ml oil
1 egg
3-4 tablespoons white flour
crumb from 2 slices of bread
1 teaspoon salt
1/2 teaspoon ground pepper
1 pinch baking soda
50 g white flour for shaping
100 ml oil for frying

Preparation

1. Pat the chicken breast dry with paper towels, remove any visible membranes or tendons, and grind the meat finely. 2. Finely chop the onion. Heat 15 ml of oil in a frying pan and cook the onion over low heat for 8 minutes, until soft but not browned. Leave it to cool for 10 minutes, then drain off the oil. 3. Mix the meat well with the onion, egg, 3-4 tablespoons of flour, the crumbled middles of the 2 slices of bread, 1 teaspoon of salt, 1/2 teaspoon of pepper and 1 pinch of baking soda. The mixture should be even and slightly sticky. 4. Shape meatballs of similar size and coat them in 50 g of flour. Set them on a board as you shape them. 5. Pour 100 ml of oil into a frying pan and heat it. Add the meatballs, lower the heat and fry them in two batches, for 4 minutes on each side, until golden brown and cooked through.

Notes

Store the cooked meatballs in a covered container in the fridge for up to 3 days. Make them about the same thickness; thicker ones need more time in the middle, and if they brown too quickly, turn down the heat. Keep the chicken breast cold until you grind it, as it’s easier to work with. In shape and crust, they’re like classic pan-fried meatballs, not nuggets. For a gluten-free version, use gluten-free bread and rice flour instead of regular bread and flour; the basic version contains gluten and egg. I serve them with mashed potatoes, pilaf or buttered couscous, and leave the fries out.