Posted By Kimberly Turner on Dec 1, 2013 in Chicken, Cooking How-To Videos, Cooking Shows, Cooking with Kimberly, Featured, How To Cook, Main Dishes, Poultry & Fowl, Quick Meals | 0 comments

This night, I was intending to make pasta with Chicken Meatballs!

In this post & show, I’m showing you how to make the meatballs.

I often buy various types of ground meat – beef, pork, veal, chicken or turkey. Each one of these ground meats tastes a bit different, and each has it’s own unique moisture & fat content.

How to Cook Chicken Meatballs:

I often omit adding an egg to my burger recipes, as it causes me to have to add more dry ingredients like bread crumbs.

If the meat is too wet, the burgers won’t stick together properly when cooking them. Also, adding more breadcrumbs, takes away from the flavor of the meat.

However, when you are trying to make the meat stretch for a family, adding an egg and crumbs boosts up the servings of burgers.

Type: Main Dish Recipe

Serve With: pasta & sauce
Prep Time: 8 min
Cook Time: 45 min – 1 hr
Yield: Serves 2

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:

Ingredients:

1 lb ground chicken
1/2 tbsp butter
1/2 cup breadcrumbs – or cracker crumbs
salt – to taste; I used Drogheria Sea Salt with Red Wine
pepper – to taste; I used Drogheria Four Peppers Grinder
red chili flakes – to taste; I used Drogheria Organic Chili Grinder
2 tbsp olive oil – for frying pan

Instructions:

In a mixing bowl, combine all ingredients, except olive oil, until evenly worked through.
Form meatballs about the size of a toonie ($2 Canadian coin) by rolling it between both palms. Repeat with all of the meat mixture. * Tip: If you don’t need that many meatballs, you can make them and freeze them for next time, or form burgers & freeze.
Preheat large frying pan with olive oil on medium heat.
Brown meatballs on all sides – about 8 min, or until cooked through the center of the meatballs, and there’s no pink colored meat. * Tip: Don’t overcrowd pan. If necessary, brown them in 2 batches. * Tip: Use 2 forks, tongs or by shake the pan back & forth to turn meatballs.
Drain, if necessary, on paper towels.
Serve with pasta & sauce, or in meatball sandwiches.