Chicken Bacon Meatballs
Who doesn’t love a good chicken bacon entrée? This recipe
combines two of America’s favorite flavors into one delicious
meatball.
Ingredients
- 2 large boneless skinless chicken breasts, sliced into 1-inch cubes
- 1 bacon strip add more if desired
- 3 slices of sandwich bread torn into small pieces
- 2 teaspoons of chili powder
- ½ teaspoon of cayenne pepper
- ½ teaspoon of kosher salt
- ¼ cup of whole milk
- 1 large egg lightly beaten
- ½ small onion finely chopped
- 2 garlic cloves finely minced
- 1/3 cup grated Parmesan cheese
- ¼ cup vegetable oil
- Parsley for garnish optional
Instructions
- Place the chicken and bacon on a plate and freeze for 20 to 30 minutes.
- Blend the bread, chili powder, cayenne, and salt in a food processor.
- Pulse until the ingredients are fine.
- Divide the mixture evenly into two medium bowls.
- Add milk into one of the bowls and stir.
- Add half of the chilled chicken and bacon to the food processor and pulse.
- Add the milk-crumb mix, egg, onion, garlic, and Parmesan cheese to the food processor.
- The mixture should be almost creamy.
- Add the remaining chicken and bacon and pulse.
- Using a 1-inch scoop, form about 30 meatballs.
- Put the meatballs on a parchment-lined baking sheet and freeze for another 15 minutes.
- Roll the meatballs in the remaining breadcrumbs.
- Return the meatballs to the baking sheet.
- Put an oven rack in the upper-middle position and preheat the broiler to high.
- Baste the meatballs with vegetable oil and broil for about 5 or 6 minutes, or until they are cooked thoroughly.
- Remove from the oven, sprinkle with Parmesan, and garnish with parsley.
- Let the meatballs cool for about 5 minutes before serving.