Chicken Meatballs
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons butter
- 1small onion, minced
- 2pounds ground chicken
- ½pound ground pork
- 1package Lipton French onion soup mix
- 1egg, whisked
- 1cup panko breadcrumbs, just covered in whole milk
- 3tablespoons finely grated Parmesan cheese
- 2tablespoons finely chopped parsley
- Kosher salt
- Freshly ground black pepper
Nutritional analysis per serving (24 servings)
121 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 10 grams protein; 146 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt the butter in a sauté pan, and sweat the onion until soft and translucent, taking care not to brown, about 5 minutes. Add a few drops of water if needed. Cool completely.
- Step 2
In a mixing bowl, combine the chicken, pork, onion-soup mix, egg, panko breadcrumbs, Parmesan, parsley and onion. Season with salt and pepper.
- Step 3
Form the meat into Ping-Pong-ball-size balls, and place on a parchment-lined baking sheet. Place in the freezer for 8-10 minutes.
- Step 4
Remove from the freezer and bake at 400 until just cooked through, about 7-9 minutes.
Private Notes
Comments
I don't think Gabrielle Hamilton is much into demonizing ingredients. And she IS very much into using convenience products where they do what she wants them to do (see, for example, her famous recipe for sardines with Triscuits). Unless you have some specific health concern, I don't see any reason to regard corn syrup and MSG as the devil. They're tools; it's up to the cook to use them well or badly.
The chicken meatballs in the chicken and rice are a great addition, but why the Lipton soup mix? It contains corn syrup and MSG. It reminds me, a bit, of my aunt using Campbell's soup to bake a freshly shot wild pheasant.
The Lipton soup option seems to be throwing people for a loop as "cheating" or, even better, "cheapening". Yet, if (insert your favorite molecular gastronomist, if there are any left) freeze-dries and powders an onion, you'll pay $450 a head to experience the magic. I grew up poor and know that Lipton flavor. By itself, it's a little hollow, but using it this way is a very different ballgame.
I skipped the Lipton soup mix since MSG does not agree with me. It turned out great without it!
I had to make a bunch of adjustments to this recipe to suit a friend of mine with dietary restrictions and it still turned out great. I plan to pair this with the classic grape jelly/BBQ sauce for a party but the plain meatballs were quite tasty. I had to omit the pork and any dairy, I substituted the milk for about 1/4 cup of water and this worked just fine. I also cooked them differently, browning them in a pan and then transferring them to a baking sheet, no freezing. I ended up baking them for about 15 minutes to get to 165° and they were still very juicy and flavorful. Even without the extra 1/2 lb of pork, this yielded far more than 24 meatballs, I think I made over 50 and they were very close to ping pong ball sized.
Took much longer than 9 minutes to cook
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