Addictive Chicken Meatballs

November 3, 2017

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Lucky for me, I wrote down what I did with this recipe!  It is super flavorful and tender.  I think these are the perfect addition to any dish.  The flavor profile of these meatballs will work well with any sauce you put it up against.  Alfredo, marinara, garlic butter, you name it, these meatballs can take it. Bring it baby!  Better yet, create mouthwatering chicken meatball subs!  YUM!



  • 24 oz. – Chicken Breast: large dice, partially frozen

  • 1 small onion: baseball size, julienned, caramelized, chilled

  • 1 Tbsp. – Bacon fat, chilled

  • 1/2 tsp. – Sambal Oelek

  • 1 tsp – Chopped Garlic

  • ⅓ c. – Grated Parmesan Cheese

  • ¼ c. – Panko Bread Crumbs

  • ½ Tbsp. – Dry Italian Seasoning Blend

  • 1 tsp. – Standard Seasoning: blend of kosher salt, black pepper, garlic powder, onion powder


NOTE:  For tips on grinding your own meat at home, click here.


To start, preheat oven to 400° F.  After 20 minutes, assemble your chilled meat grinder with the small grind plate.  Make sure you have one hand being the “clean” hand and one hand being the “dirty” hand.  This will allow you to put all the ingredients and operate the grinder with minimal cross contamination.  I strongly recommend measuring all ingredients first to avoid cross contamination of raw chicken to the other ingredients and their respective containers. 


Then, put the chicken and caramelized onions through the grinder.  I like to start with chicken first, then the onions about halfway through and finish with the chicken into a bowl. **Chef Tip: Feed a long piece of plastic wrap in the grinder, about the size and width of a bratwurst. This will push the last bits of meat through but not clog the machine.**


Add the rest of the ingredients to the bowl and gently fold it in by hand until combined. No need to mash this mixture to death.  Take a #30 portion scoop and create your meatballs.  About the size of a small golf ball. Roll them gently and place on a lightly greased sheet pan.





Lastly, bake until the internal temperature reads 160°F with a thermometer. About 12 – 15 minutes or so.  Remove from the pan and toss ‘em into whatever dish you wish!  Enjoy! 

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