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appetizer essentials: crispy chicken meatballs

Recipe by
Andy Anderson !
Wichita, KS

Crispy on the outside, yummy soft on the inside, these tasty bites are sure to be a hit at your next dinner party, or just for snacking while watching television. The ginger give them just the right amount of kick. They are so yummy. So, you ready… Let’s get into the kitchen.

yield 6 - 8
prep time 10 Min
cook time 25 Min
method Deep Fry

Ingredients For appetizer essentials: crispy chicken meatballs

  • 1 lb
    chicken thighs, boneless, skinless
  • 1/2 c
    panko breadcrumbs
  • 2 Tbsp
    yellow onion, finely minced
  • 1 Tbsp
    fresh ginger, minced
  • 1 Tbsp
    arrowroot powder (or cornstarch)
  • 1/2 tsp
    salt, kosher variety, or to taste
  • 1 1/2 Tbsp
    sesame oil
  • 1 1/2 Tbsp
    tamari sauce
  • 1/2 c
    flour, all-purpose variety, for dredging
  • grapeseed oil, for frying
  • a good dipping sauce, more on this later.

How To Make appetizer essentials: crispy chicken meatballs

  • 1
  • 2
    Gather your ingredients.
  • 3
    If you haven’t purchased pre-ground chicken thigh meat, you have three choices: 1. Place the chicken thighs in a food processor, fitted with an S-blade, and give it several 1-second pulses, until ground. 2. Use a hand-crank, or electric meat grinder. 3. Have your butcher do it for you at the store.
  • 4
    Chef’s Note: When you control the grinding, you can get exactly what you want. When you buy it in the packages, you get what they give you. For this dish you want a bit of a rough grind.
  • 5
    Add all of the ingredients (except the flour and vegetable oil) to the ground chicken.
  • 6
    Mix, until fully incorporated.
  • 7
    Chef’s Tip: The best tools a chef has are his/her very own two hands.
  • 8
    Add about 2 inches (5 cm) of oil to a pot over medium heat, and allow the temperature to raise to 350f (175c).
  • 9
    Take 1 ounce of the mixture, and shape into a ball.
  • 10
    Roll the ball in the flour.
  • 11
    Chef’s Note: Repeat for the remainder of the mixture.
  • 12
    Add the chicken balls to the hot oil in batches.
  • 13
    Cook until they are crispy brown on the outside, and cooked on the inside, about 4 – 6 minutes per batch.
  • 14
    Chef’s Tip: Allow the oil to return to temperature before adding the next batch.
  • 15
    Drain on paper towels.
  • 16
  • 17
    Serve while still nice and hot with your favorite dipping sauce. Enjoy.
  • 18
    Keep the faith, and keep cooking.
  • 19
  • 20
    Since these meatballs have an Asian flair, I like to serve them with a traditional Chinese brown sauce… Recipe for a Chinese Brown Sauce • 2/3 cup fresh beef stock • 1 teaspoon tamari • 1 teaspoon oyster sauce •1 teaspoon Arrowroot or cornstarch • 1/2 teaspoon coconut sugar, or regular white sugar Add the ingredients to a saucepan, and allow it to simmer, until thickened, about 8 to 10 minutes.

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