I’ve been obsessed with chicken meatballs lately! A few weeks ago, one of my best friend’s from college shared a recipe she’s been making , and I’m so glad she did! It’s from a restaurant in NYC called The Meatball Shop. I haven’t been yet but have heard their meatballs are amaze-balls! I’ve been making these chicken meatballs for lunch for the past few weeks and am not sick of them yet. I pair them with baby kale mix and Marzetti’s Simply Dressed® Balsamic. I love their Simply Dressed® dressings! They’re made with extra virgin olive oil, sea salt and canola oil, which provides omega-3 ALA*, and don’t contain preservatives, trans fat, high fructose corn syrup, added MSG or artificial flavors.
And I didn’t realize it at first, but my second recipe is also from The Meatball Shop! I was going through a stack of recipes today and came across one I saved for Spicy Buffalo Wing Balls. They turned out to be delicious too! I also paired these with baby kale mix and Marzetti’s Simply Dressed® Blue Cheese salad dressing.
Now that I’ve made and enjoyed both recipes, I HAVE to go to The Meatball Shop the next time I’m in NYC!!!
Chicken Meatballs
Ingredients
2 pounds ground chicken (make sure you don’t use 98% fat free)
1 tablespoon salt
1 teaspoon garlic salt (I added this and omitted the additional salt)
1 teaspoon fennel seed, ground
1 teaspoon ground black pepper
¼ cup white wine
½ cup parsley, chopped
½ cup Panko breadcrumbs
2 eggs, lightly beaten
2 tablespoons olive oil
Preheat the oven to 450º F. Combine all of the ingredients except for the olive oil in a large mixing bowl and mix by hand until thoroughly incorporated. Drizzle the olive oil onto a rimmed baking sheet making sure to evenly coat the entire surface. Roll the mixture into round, golf ball-size meatballs making sure to pack the meat firmly. Place the balls on the oiled baking sheet, and bake until firm and cooked through (about 14-15 minutes; rotate sheet half-way through). Allow the meatballs to cool for five minutes before removing from the tray.
Spicy “Buffalo Wing” Chicken Meatballs
Ingredients
1 tablespoon butter
1/2 cup Frank’s Red Hot Sauce
2 pounds ground chicken
3 eggs, lightly beaten
1 cup Panko bread crumbs
1 celery stalk, minced
1 tablespoon crushed red pepper flakes
1 tablespoon red wine vinegar
1 teaspoon kosher salt
2 tablespoons olive oil
Preheat the oven to 450º F. Drizzle the olive oil onto a rimmed baking sheet making sure to evenly coat the entire surface. Melt the butter in a small saucepan over low heat. Whisk in the hot sauce until blended. Remove from heat and cool to room temperature. In a large bowl combine the remaining ingredients and reserved hot sauce (once cooled), stirring until blended.
Roll the mixture into round, golf ball-size meatballs making sure to pack the meat firmly. Place the balls onto the oiled baking sheet, and bake until firm and cooked through (about 14-15 minutes; rotate half-way through). Allow the meatballs to cool for five minutes before removing from the tray.
The meatball shop is soooooo yummy!
Sent from my iPhone
>
So jealous you’ve been!!!
Yum! I have turkey meatballs planned for dinner this week! Need to try one of these recipes!
I hope you enjoy them! I have a great turkey meatball recipe that I posted some time last fall!