- Energy Kcal 292
- Carbohydrates g 8.6
- of which sugars g 0.4
- Protein g 7.6
- Fats g 25.3
- of which saturated fat g 4.37
- Fiber g 0.4
- Cholesterol mg 62
- Sodium mg 303
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 10 min
- Makes: 9 pieces
- Cost: Low
If you, too, are a fan of chicken thighs but never know what to do with the breast part that’s always left over when you buy a rotisserie chicken or roast a chicken at home, then we have just the thing for you! Chicken meatballs are tender, crispy morsels with one of the most popular fillings among young and old alike: stringy mozzarella! Transform a dry and unappetizing chicken breast into something truly special with these chicken meatballs that are perfect for so many occasions – they’re even great served as a simple appetizer. So, make plenty of them, serve them with a wide variety of sauces, and enjoy with friends!
- Ingredients for 9 meatballs
- Chicken 5 ½ oz (160 g) - roasted or rotisserie
- Mozzarella cheese 1 oz (30 g)
- Breadcrumbs 2 ½ tbsp (20 g)
- Parmigiano Reggiano DOP cheese 3 tbsp (20 g)
- Eggs 1
- Oregano to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Chicken meatballs
To prepare your chicken meatballs, first separate the bones of the cooked chicken from the meat and remove the skin 1; you can use either the breast or the thighs. Next, pull apart the pieces of meat with your hands (2-3).
Add the egg 4, breadcrumbs 5, and Parmigiano cheese 6.
Add the oregano leaves 7 and a pinch of salt and pepper, and mix everything together with your hands 8 until the mixture is nicely dense. Next, cut the mozzarella into small pieces. Take a portion of the meat mixture, bearing in mind that you will need to make 9 meatballs, and flatten it in the palm of your hand to form a shell 9.
Place a couple of pieces of mozzarella in the center 10, and seal the mixture around it to form the meatball 11. Repeat this process for the others and arrange them on a tray lined with parchment paper 12.
Next, beat the egg in a small bowl, pour the breadcrumbs into another, and heat the oil until it reaches a temperature of 340°F (170°C). Once the oil is hot, dip each meatball first in the egg 13 and then in the breadcrumbs 14. Fry the meatballs for a couple of minutes maximum 15, until golden brown,
then use a skimmer to drain the meatballs from the oil 16, and transfer them to a paper towel. Season with salt 17 and serve your meatballs while still hot 18!
We recommend eating these chicken meatballs right away.
For a super-crispy crumb coating, try using crumbled cornflakes instead of breadcrumbs.
You might like to try replacing the mozzarella with another stringy cheese, such as scamorza or caciocavallo.