Chicken Meatball Obsession

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.