Herb-Chicken Fried Meatballs
Speed - 91%
Simplicity - 91%
Tastiness - 100%
94%
Delicious!
Herb Chicken Meatballs are great for a lovely dinner. Although they're crispy outside, the inside is tender and tasty.
Ingredients
- 18 oz Chicken Thighs boneless, skinless
- 1 Egg
- 1 Green Onion large
- 2 Garlic Cloves
- Bunch of Parsley
- Bunch of Dill
- 1 Bread Slice
- Salt and Pepper to taste
- 1 tbsp Water
- Vegetable Oil for Frying
Instructions
- Rinse the meat and chop in small pieces.
- Chop the onion, the parsley and the dill.
- Slice the garlic cloves.
- Soak the bread slice in 1 tbsp water for 1 minute.
- Beat the egg.
- Add all the ingredients to a food processor. Season with salt and pepper to taste.
- Pulse until you get a paste.
- Create small balls out of the meat mixture.
- Heat the vegetable oil in a frying pan.
- Add the meatballs and fry for 4-5 minutes each side until brown.
There is no such thing like a “simple meatball”. I believe that saying “It is just a meatball” is totally unfair because meatballs are a combination of so many tastes and flavors and can be made with a lot of ingredients to give them a whole new perspective.
I have always loved meatballs, this is what I liked to eat back when I was a child: meatballs or sausages. But I thought they were very hard to cook and everything seemed so complicated that I didn't prepare this dish until a couple of years ago when I found out that things were much easier than they appeared.
The only thing you need to do is to chop all the ingredients, throw them in the food processor, pulse and that's it: you have the meatballs “dough”. Shape the balls, fry them and enjoy. In about half an hour you cook a lovely and delicious dinner.
No one knows who invented meatballs: you may find them all over the world, in US, in Scandinavian countries, Eastern Europe, Middle East, China, Thailand and in many other places. Each region or country has specific meatballs with certain taste and aroma.
There are a lot of herbs and spices you may add to your meatballs. I chose parsley, dill, onion and garlic to get some spring meatballs.
You will need chicken thighs (no bones and no skin left on), a bunch of parsley, a bunch of dill, onion, garlic, 1 egg and a bread slice. You can also use chicken breast but your meatballs won't be so tender and juicy. Or go for a combination of pork and beef if you prefer.
Start by chopping the meat in chunks.
Slice or chop the green onion, including the green part. You don't need to waste too much time with the chopping because the food processor will also do its job.
Slice the garlic. It is said that it's better to use only ceramic knives when chopping onion or garlic because they oxidize very fast in contact with stainless steel.
Also chop the parsley (may replace with coriander if you like it better)…
… and the dill. If you choose beef and pork over chicken, replace the dill with dried thyme because it goes better with that kind of meat.
Beat the egg. If you have a large egg, add it little by little to the food processor so that the meat mixture won't get too moist.
Soak the bread in 1 tbsp water. It will help the “dough” come together. You may replace it with breadcrumbs or boiled potatoes. All these bring a harder texture to the meat mixture and it will be easier for you to shape the meatballs.
When you're done with cutting, chopping and slicing, simply throw everything in the food processor and pulse until you get a paste easy to work with. If the composition is too soft, add some more bread. If it is too hard, add more egg or 1 tablespoon of water.
Shape the meatballs. I didn't actually get some “balls”, mine resemble more like patties, but you can make them smaller and round. The taste won't change, that's for sure.
Heat the vegetable oil and add the meatballs. When you choose your oil make sure that the smoking point is high. Otherwise it may become toxic when frying. Usually cold-pressed oils are not good for this. It is better to use a refined oil. Avocado oil has the highest smoking point of all, 520°F.
Cook the meatballs for 5-6 minutes on each side, depending on their size. It is better to check them so they don't get burned.
When they become golden brown, flip them over and cook until they get the same color.
This is the final result: delicious herb meatballs.
Serve with a lot of fresh veggies. You may also consider mashed potatoes, fried or baked potatoes, rice or anything else that comes to your mind as a side dish.
Just enjoy!
Ingredients
- 18 oz Chicken Thighs boneless, skinless
- 1 Egg
- 1 Green Onion large
- 2 Garlic Cloves
- Bunch of Parsley
- Bunch of Dill
- 1 Bread Slice
- Salt and Pepper to taste
- 1 tbsp Water
- Vegetable Oil for Frying
Instructions
- Rinse the meat and chop in small pieces.
- Chop the onion, the parsley and the dill.
- Slice the garlic cloves.
- Soak the bread slice in 1 tbsp water for 1 minute.
- Beat the egg.
- Add all the ingredients to a food processor. Season with salt and pepper to taste.
- Pulse until you get a paste.
- Create small balls out of the meat mixture.
- Heat the vegetable oil in a frying pan.
- Add the meatballs and fry for 4-5 minutes each side until brown.
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