Recipe of the Month: Chicken Fried Meatballs

Chicken Fried Meatballs

From Well Fed Weeknights

Ingredients:

Meatballs:

• • 1 1/2 pounds ground chicken

  • 1 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 2 tablespoons extra-virgin olive oil

Coating:

• 3 tablespoons tapioca starch

• 1/2 teaspoon salt

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon ground black pepper

• 1/4 teaspoon rubbed sage

• 1/4 teaspoon coarse (granulated) garlic powder

• 1/4 teaspoon coarse (granulated) onion powder

• pinch dried marjoram

• pinch ground cayenne pepper

• pinch ground cloves

Directions:

1. 1. 1. 1. Preheat the oven to 425F. Line a rimmed baking sheet with parchment paper.
         

1. 1. 1. 2. Season the chicken. Place the ground chicken, salt, and pepper in a large mixing bowl; mix well.

1. 1. 1. 3. Make the coating. In a shallow bowl, use a fork to combine the tapioca starch, salt, smoked paprika, black pepper, sage, garlic powder, onion powder, marjoram, cayenne pepper, and cloves.

1. 1. 1. 4. Make the balls. Moisten your hands with cold water, then measure rounded tablespoons of ground chicken and roll the chicken into balls. Roll each ball in the seasoned tapioca starch. Set the chicken balls aside on the baking sheet until you’re ready to fry them.

      2. 5. Fry the balls. Place 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, leaving some wiggle room around them. Cook until they’re browned on all sides, 4–5 minutes total. Transfer the balls to the baking sheet. Add 1–2 teaspoons oil to the pan and brown the remaining meatballs and transfer them to the baking sheet. Place the baking sheet in the oven and set a timer for 10 minutes.