Chicken breast meatballs

Name: Chicken breast meatballs - Narcisa D.
Ingredients: 1 kg flour; 1.200 kg chicken breast (thats what was in the bag); salt; pepper; paprika; vegeta; 2 potatoes; 2 slices of whole grain bread; 100 ml oil; 3 eggs; parsley leaves; 1 tablespoon sugar; 2 packets of dry yeast Dr. Oetker; 1 tablespoon poppy seeds; 2 tablespoons sour cream; 1 onion; 5 cloves of garlic.

Appetizers - Chicken breast meatballs by Narcisa D. - Recipia

I made these little packages with chicken meatballs for a family celebration when I needed something hearty yet suitable as an appetizer. I based it on a recipe I saw at Merișor, but I made some slight adjustments since I didn't have all the ingredients on hand. I prepared them one afternoon using a kilogram of flour, and I ended up with 43 pieces – two large trays, perfect for more guests. Quick Info Total time: approximately 2.5 – 3 hours (includes rising, shaping, baking) Preparation time: 1.5 hours (including chopping, kneading, and shaping) Baking time: 30–40 minutes (depending on the oven and tray) Servings: about 40–45 pieces Difficulty: medium Appetizer recipe, suitable for festive meals or when you have guests Ingredients 1 kg flour 1.2 kg chicken breast 2 potatoes 2 slices of whole grain bread 1 onion 5 cloves of garlic parsley leaves (to taste) 2 eggs (for the meatball mixture) salt pepper paprika vegeta (or another universal seasoning) 100 ml oil 1 tablespoon sugar 2 packets of dry yeast (like Dr. Oetker) 2 tablespoons sour cream 1 tablespoon poppy seeds 1 egg (for brushing) warm water (for the dough, as needed) Preparation Method 1. Preparing the yeast for the dough Place the flour in a large bowl. Make a well in the center and add one tablespoon of sugar. Pour in a cup of warm water (about 250 ml) and sprinkle the dry yeast. Gently mix with a little flour from the sides, just enough to form a thick paste. Let it rise for 15 minutes until the yeast is activated. 2. Preparing the meatball mixture Peel the potatoes, onion, and garlic. Cut the chicken breast into pieces suitable for the meat grinder. Pass all the ingredients (chicken breast, potatoes, onion, garlic) through the meat grinder. Add the 2 slices of bread, soaked in water and well squeezed, to the mixture. Season with salt, pepper, paprika, and vegeta to taste, then add the eggs and chopped parsley. Knead everything well and cover the bowl with plastic wrap, placing it in the fridge until the dough is ready. 3. Kneading the dough After the yeast has risen, incorporate the remaining flour. Gradually add warm water until you achieve an elastic, non-sticky dough. Towards the end, pour in the 100 ml of oil and knead a little more until the oil is fully incorporated. Cover the bowl with a clean towel and let the dough rise in a warm place for about an hour, until it doubles in size. 4. Shaping and filling the packages Once the dough has risen, turn it out onto the table and roll it out into a sheet about 1 cm thick, in a square or rectangular shape. Cut the sheet into equal squares – you should get about 40-45 pieces, depending on the desired size. Take a portion of the meatball mixture (shaped between your palms) and place it in the center of each dough square. Fold the edges and seal them well, shaping each package like a small bread roll. Place them on a baking tray lined with parchment paper. I used two large trays (about 45x35 cm). 5. Final rising and baking Cover the packages with a towel and let them rise for another 15 minutes. Beat an egg with the 2 tablespoons of sour cream and brush each roll with this mixture. Sprinkle poppy seeds on top. Bake in a preheated oven at 180°C for about 30–40 minutes, until they turn golden brown. Remove the tray and let the packages sit covered with a towel for a few minutes before serving. Why I make this recipe often They are hearty and transport well. They can be served warm or cold without losing their texture. It’s a great option when you need something filling and you can use simple ingredients without much hassle. They are perfect for a platter, during holidays, or when you want to offer something different from regular meatballs. Tips and Variations Tips If the dough seems too tough, add a little more water, but be careful not to make it sticky. Make sure the packages are well sealed so that the filling doesn’t leak during baking. Leave enough space between them on the tray, as they will grow while baking. Substitutions Whole grain bread can be replaced with another type of bread, even white, if you don’t have anything else. Vegeta can be omitted or replaced with another preferred spice mix. Chicken breast can be substituted with another type of lean meat, but the texture and taste will be different. Variations You can add extra herbs to the meat mixture for a stronger flavor. If you don’t want poppy seeds, you can use sesame seeds or even leave them plain. Serving Ideas They can be served plain, as a warm or cold snack, on an appetizer platter. They also work well as a hearty breakfast or packed lunch for the road. Frequently Asked Questions Can I use store-bought ground chicken? Yes, but the texture will be slightly different. Homemade ground meat has a better grain suitable for meatballs. What can I use instead of dry yeast? Fresh yeast can be used (about 50 g for 1 kg of flour), dissolved in a little warm water. Can the baked packages be frozen? Yes, they freeze well. They can be reheated in the oven or microwave after thawing. How can I tell if they are baked properly? The packages should be golden brown on the outside and sound hollow when tapped lightly on the bottom. If unsure, cut one open to check. Can I use a different filling besides chicken meatballs? Yes, the dough can also be used with other types of meatballs or even vegetarian fillings. Nutritional Values Estimate for one roll (out of 43 pieces): Calories: approximately 130–150 kcal Protein: 8–9 g Carbohydrates: 20 g Fat: 3–4 g These values are approximate and depend on the exact size of the pieces and the ingredients used. Storage and Reheating They keep well for 2–3 days at room temperature in a covered container. For longer periods, they can be frozen. They can be reheated in the oven or microwave. If they dry out a bit, you can cover them with a damp towel while reheating.

Chicken breast meatballs

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