How to make delicious soft chicken meatballs with potatoes in the mixture and even more enticing with a melting heart. I love making meatballs, they’re always appreciated, and if they’re fried, they’re amazing. I enjoy making them from beef, the legendary Calabrian vrasciole, but also in Calabria, we certainly don’t miss out on meatless meatballs, from rice to potato meatballs. What a delight just thinking about it, and of course, for those who don’t like fried stuff, there are various alternatives: air fryer, stewed, pan-cooked, or oven-baked, or the legendary meatballs in tomato sauce, even without pre-cooking, for grandma’s meatball recipe. Each to their own, but since I discovered chicken meatballs, I love making them. I noticed that if I used only chicken, they turned out a bit dry, so to remedy that, I thought of adding some boiled potatoes to the mixture. What can I say, they’re superb, truly fantastic, so much so that they’ve become part of our delicious menu. They’re super easy and quick, with the potatoes cooking in the microwave in just 5 minutes, just enough time to put the other ingredients in the bowl.
Here are many other ideas for delicious meatballs
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: About 16 pieces
- Cooking methods: Stove, Microwave
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 0.88 lbs ground chicken
- 2 slices thin bread
- 10.58 oz potatoes
- 1 egg
- to taste salt
- to taste black pepper
- to taste curry
- to taste rosemary
- to taste thyme
- to taste sage
- to taste parsley
- 1 clove garlic
- to taste grated cheese
- 1.76 oz scamorza cheese
- breadcrumbs
- to taste oil for frying
Tools for Making Chicken Meatballs
- 1 Bowl
- 4 Plastic Wrap
- 1 Potato Masher
- 1 Small Bowl
- 1 Pan
- 1 Tongs
Steps to Prepare Chicken Meatballs
Cut 2 thin slices of stale bread and soak them in cold water. Squeeze when soft and place in a bowl.
Wash the potatoes, about 4 medium-small ones, wrap them in plastic wrap and cook in the microwave for 5 minutes on high power or until they are nice and soft at the core. Remove from the oven, take off the plastic wrap, peel, and finely mash with a potato masher into the bowl with the bread.
Add the ground chicken, one egg, salt, and pepper, a pinch of curry, 1 finely chopped garlic clove, and then the herbs: washed parsley, a little sage, some rosemary, and thyme, finally also a bit of grated cheese. Work the dough to get a soft mixture. If we let them rest a bit, our meatballs will be more flavorful.
Shape the meatballs into balls with clean and wet hands, it will be easier this way. Wash your hands occasionally to keep them clean. If you want to make them more exciting, place a cube of provola or scamorza inside, but don’t overdo it, or they might open up during cooking.
Roll the meatballs in breadcrumbs and place them on a tray. You can wrap them in plastic wrap and refrigerate until ready to cook, even a couple of days if the meat is fresh. Of course, they can also be frozen, ready to cook unless the meat was frozen before.
Cook in a pan, in hot oil, to brown them on all sides. When they are nicely golden, remove from the oil and drain on absorbent paper. If they are filled, it’s ideal to eat them hot, but they can also be enjoyed cold, better without filling.
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