Gotta get out of this funk
Eye Candy Friday

Fried Chicken Meatballs

The Think-Write-Thursday topic for today is "a favorite recipe."

I've made Melissa Joulwan's Fried Chicken Meatballs from her new book Well Fed Weeknights (we love her cookbooks) a couple of times recently! Oh, my, are they ever good -- you could say that they're a new favorite! They taste like chicken nuggets -- but are so much better!! We've enjoyed them in or alongside minestrone soup and spaghetti.


I made them most recently for my birthday dinner. (I snapped a photo of my cart that day -- the checkout line was a little longer than usual, so I had time to fool around). Along with the meatballs, I also cooked up pasta and topped it with fresh tomato sauce & burrata cheese, and made my favorite chocolate cake, La Bete Noire.

So good.


I walked in the kitchen door the other night and saw every spice container we own lined up on the kitchen counter. I wish I'd taken a photo of that -- I really meant to! I'd had some difficulty finding chili powder the other day and I guess it was time to do something. Rusty took them all out of the cupboard, I consolidated or tossed and put it all back! Obviously, I'd never really KonMari'd the spice cupboard before! That wasn't really on my list, but I must admit that it's much easier now to find what we're looking for.

Here's the stripped down recipe for the meatballs. Mel's full recipe includes a side of greens, along with some cooking options and tips.

Fried Chicken Meatballs

1-1/2 lbs. ground chicken
1 tsp. salt
1/2 tsp. ground black pepper
2 Tbsp. extra-virgin olive oil

3 Tbsp. tapioca starch/flour
1/2 tsp. salt
1/2 tsp. smoked paprika
1/4 tsp. ground black pepper
1/4 tsp. rubbed sage
1/4 tsp. garlic powder
1/4 tsp. onion powder
pinch dried marjoram
pinch ground cayenne pepper
pinch ground cloves

Preheat the oven to 425F. Line a rimmed baking sheet with parchment paper.

Combine the ground chicken, salt, and pepper in a large mixing bowl; mix well.

Combine the tapioca starch/flour, salt, paprika, pepper, sage, garlic & onion powders, marjoram, cayenne pepper, and cloves in a small bowl.

Moisten your hands, then measure and roll rounded tablespoons of ground chicken into balls. Roll each ball in the seasoned tapioca starch/flour, then set aside on the baking sheet.

Melt 1 tablespoon oil in a large, nonstick skillet over high heat, 2–3 minutes. Place half of the meatballs in a single layer in the pan; do not crowd. Cook, occasionally turning, until browned on all sides, 4–5 minutes; transfer to the baking sheet. Add more oil (1–2 teaspoons) to the pan and brown the remaining meatballs; transfer to the baking sheet.

Place the baking sheet in the oven and bake for 10 minutes.

Bon appetit!



OK. I just added ground chicken and tapioca starch to my grocery list. I'm going to double the recipe and enjoy the leftovers!!


I was trying to guess what you were making based on your cart, and fried chicken meatballs sounds so much better than anything I could imagine! I will definitely be trying these, probably this weekend in chicken soup. Thanks so much for sharing this great recipe!
P.S. That chocolate cake is really something, too!


I'll admit that I've never bought ground chicken. I just . . . I don't know. But I'm intrigued by this recipe and I may just give it a try.


Oh wow! That sounds so good! I am with Margene - adding those things to my list! Yum!


wow! I've never fried meatballs before, but I'll bet that's a good way to get folks to eat ground chicken :-) I loved that photo of your birthday dinner shopping cart - filled with so many good things!


Oh, that sounds SO good! Thanks for the recipe, Vicki. (And that spice container? I got rid of some just like that last summer. . .)


This sounds wonderful - picking up ingredients this weekend (and we are still picking kale and collards from the garden!!). And the Black Beast? Oh my - sounds even richer than the flourless chocolate cake recipe I have used in the past. Will be making that as well. Thanks! Have a wonderful weekend.


I am intrigued enough to go scout my spice cabinet for these. That's saying a lot since I've already cooked 20 turkeys this week for a bunch of univeristy kids to have early Thanksgiving. Thanks for the inspiration for dinner. Pizza can be tomorrow night!

The comments to this entry are closed.