Cheesy Chicken Meatballs And “The Man Without The Shoes”
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This cheesy chicken balls recipe is perfect for those who always seem to cook chicken and want to try another way of cooking them. These are perfect as appetizers or even as main course. I love serving them as snacks to friends though—and they’re gone in a few minutes.
Our friend over at Confessions of a Confectionista has this to say about this recipe:
“These meatballs are way better than any chicken nugget at any fast food place. And they’re super easy to put together. You basically start off with some ground chicken (obviously)–you can buy ground chicken, or you can grind it yourself at home. I ground mine myself, like a boss. Then you add in plain breadcrumbs that have been soaked in milk, minced onion, sour cream, one egg, salt and pepper, and you mix it all together and you’re ready to start rolling.”
Oh my goodness, yes! The first time I tried making this, I couldn’t stop eating them. They’re meat and cheese in one delicious ball of yum—it’s heaven for a meat and cheese lover like me. Plus, I love that I have another go-to recipe when I want to cook chicken in another way.
Ingredients
1 lb Tyson ground chicken
1 slice of bread (will make about 1 cup of breadcrumbs, you can also use store-bought breadcrumbs)
1/4 cup Borden milk
1 small onion, minced or grated
1 tablespoon Daisy sour cream
1 Eggland’s egg
3/4 tsp Kosher salt
1/2 tsp McCormick ground black pepper
1/4 cup Kraft mayonnaise
3/4 cup Sargento mozzarella cheese
1/4 cup Sargento Parmesan cheese
Instructions
Preheat oven to 400 degrees.
Toast the bread and then place it in a food processor and pulse until you make crumbs. Cover the crumbs in milk and allow to stand until all the milk is absorbed. Combine all the ingredients together, except the mayonnaise and cheeses. Form meatballs, using about 1 tablespoon of mixture for each meatball.
The mixture will be sort of wet/sticky, but if you moisten your hands with water and toss the mixture back and forth between your hands and gently squeeze it into shape between tosses, you’ll be able to form rounded balls.
Line a rimmed baking sheet with aluminum foil, spray with cooking spray and place meatballs 1/2” apart on the sheet.
Fill a Ziploc bag with mayonnaise and then cut a tiny hole in one corner of the bag. Drizzle a small amount of mayonnaise on each meatball. Combine the two cheeses together and then sprinkle about ½ tablespoon on each meatball.
Bake uncovered for 15-20 min. You can also broil the meatballs for 2-5 minutes at the end for the cheese to crisp up.
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Quick Tip: You can always add more breadcrumbs if the mixture is too moist.
Thanks again to Confessions of a Confectionista for this amazing recipe.