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.
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.
OK. I just added ground chicken and tapioca starch to my grocery list. I'm going to double the recipe and enjoy the leftovers!!
Posted by: margene | 17 November 2016 at 01:12 PM
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!
Posted by: Bonny | 17 November 2016 at 01:47 PM
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.
Posted by: Carole | 17 November 2016 at 03:48 PM
Oh wow! That sounds so good! I am with Margene - adding those things to my list! Yum!
Posted by: AsKatKnits | 17 November 2016 at 08:00 PM
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!
Posted by: Mary | 18 November 2016 at 05:35 AM
Oh, that sounds SO good! Thanks for the recipe, Vicki. (And that spice container? I got rid of some just like that last summer. . .)
Posted by: Kym | 18 November 2016 at 08:12 AM
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.
Posted by: Vera | 18 November 2016 at 08:43 AM
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!
Posted by: Robby | 18 November 2016 at 10:54 AM