Monday, September 29, 2008

chicken meatballs

Recipe name: chicken meatballs
Source: Meet me in the kitchen
Servings: 4-6

Finger-Picking Chicken Balls adapted from Annabel Karmel's Lunch Boxes and Snacks

Makes about 20 chicken balls
1 large Granny Smith apple, peeled and grated
2 small, skinless, boneless chicken breasts, cut into chunks
1 onion, chopped
1 Tbsp parsley
1/2 tsp dried thyme
1/2 cup unseasoned bread crumbs
1 chicken bouillon cube dissolved in 1 Tbls boiling water
salt and black pepper
flour for coating
1 Tbsp canola oil
cooking spray

Using your hands, squeeze out some of the excess liquid from the grated apple. Put the apple, chicken, onion, parsley, thyme, bread crumbs, and chicken bouillon into a food processor. Process until a smooth mixture forms a ball. Season with a little salt and pepper.
With your hands, form the mixture into about 20 balls, roll in flour, and fry in the oil for about 10 minutes, until lightly golden and cooked through. Serve with your favorite condiment, such as ketchup or honey mustard.

Thanks to Meet Me in the Kitchen for posting this dish. I thought that these were good overall, though the next time I make these I'll only use half of an onion. The sweetness from the apple took a little getting used to, but I'm always a fan of finding ways to sneak in an extra fruit or vegetable serving. My only other complaint about the meal was that I thought they were a little pungent. I noticed that my entire refrigerator smelled like these meatballs the next day! While these aren't making my OMG list of recipes, I'll keep this especially in mind the next time we have guests with children.

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