These balsamic-glazed chicken meatballs are what weeknight dinner dreams are made of: minimal effort, maximum flavor. Bonus–they’re also great served cocktail-party style with toothpicks.
If you’re looking for an alternative to traditional spaghetti and meatballs or turkey meatballs in marinara sauce, this light and elegant chicken meatball recipe fits the bill. I love them with mashed potatoes, puréed cauliflower, polenta, or buttered pasta for a quick and easy weeknight meal.
You can also make these chicken meatballs as an appetizer—just make them smaller and spear them with toothpicks.
Chicken balls are a fun and tasty way to enjoy chicken in bite-sized portions They are often found as an appetizer at Chinese restaurants, but they are surprisingly easy to make at home. With just a few simple ingredients and steps, you can have a platter of homemade chicken balls ready in no time
Chicken balls, sometimes called chicken nuggets or popcorn chicken, are made from small pieces of chicken that are coated in a crispy breading or batter and then deep fried The chicken can be chopped or ground, but it is usually cut into cubes or small chunks before breading
The breading helps seal in the chicken juices while also providing a crunchy exterior texture. Typical breading ingredients include flour, eggs, breadcrumbs, corn starch, and various seasonings. The chicken inside stays moist and flavorful.
Chicken balls make a fun finger food for dipping in sauces like plum sauce, sweet chili sauce, or honey mustard. Kids love them, and they can be served as an appetizer, side dish, or even a light main course.
Benefits of Making Your Own
You can always get takeout or a box of frozen chicken nuggets, but making your own chicken balls at home has some benefits:
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You have control over what goes into your chicken balls because you make them yourself. Use high-quality chicken and homemade breading for the best results.
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Customize flavors: Mix up your own signature blend of seasonings in the breading or experiment with global spice combos.
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Cost savings: Homemade is cheaper than buying prepared frozen apps or takeout.
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Adjust size: Make them extra small for snacking or larger for a meal.
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Cooking method: Deep fry, bake, or air fry. You choose.
In general, chicken balls made at home taste better and are crispier than those bought in stores. Once you try them, you may never go back.
Tips for Making Chicken Balls
Follow these tips for perfect chicken balls every time:
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Pound the chicken to an even thickness before cutting into pieces so that they cook evenly. About 1/4 inch thick is ideal.
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Chill the chicken before breading to help the coating stick better.
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Use separate bowls for the flour, egg wash, and breadcrumb coating when breading.
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Dry the chicken pieces between coatings to prevent clumping.
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Press the breading on firmly so it adheres.
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Chill again after breading to help set the coating before frying.
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Fry in batches at 350°F oil temperature to maintain crispness.
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Blot excess oil on paper towels after frying.
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Freeze extras in a single layer then transfer to a bag once frozen.
By following these easy steps, you can make chicken balls that are always crispy and juicy. Now let’s get into the step-by-step method.
Step-by-Step Instructions
Making chicken balls at home is easy to do. Here is a simple step-by-step guide:
Ingredients
- 1 pound chicken breasts or tenderloins
- 1⁄2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- Oil for frying (vegetable, canola, peanut, etc.)
Directions
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Pound the chicken to about 1/4 inch thickness using a meat mallet or rolling pin. Cut into bite-sized pieces.
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Place the flour in one shallow bowl. Beat the eggs in a second shallow bowl. Mix the breadcrumbs, salt, and pepper in a third bowl.
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Dredge the chicken pieces in the flour and shake off any excess. Dip in the egg wash and let any excess drip off. Finally, coat thoroughly in the breadcrumb mixture.
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Place the coated chicken pieces on a baking sheet or plate. Cover and chill in the refrigerator for 30 minutes to help set the coating.
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Heat at least 2 inches of oil to 350°F in a heavy pot or Dutch oven.
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Fry the chicken in batches for 2-3 minutes until golden brown and cooked through.
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Drain the fried chicken balls on a paper towel-lined plate. Season with extra salt if desired.
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Serve warm with your favorite dipping sauces and enjoy! Refrigerate or freeze any leftovers.
That’s really all there is to it. Simple ingredients and a few easy steps give you delicious homemade chicken balls. Now that you know how to make this tasty appetizer or snack, try experimenting with the recipe.
Recipe Variations
Once you master the basic technique, have fun tweaking the recipe to suit your tastes:
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Use chicken thigh meat for richer flavor or turkey for a leaner option.
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Add herbs like rosemary or thyme or spices like cayenne and paprika to the breading.
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Use crushed cracker crumbs, cornmeal, or potato flakes instead of breadcrumbs.
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Coat in a light tempura batter instead of dry breading.
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Bake at 400°F instead of frying to make them guilt-free.
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Toss in buffalo wing sauce or melted butter with hot sauce after frying.
No matter how you tweak them, homemade chicken balls beat store-bought versions any day. They make great snacks, game-day appetizers, or kid-friendly meals. Dip them in everything from ranch dressing to honey mustard sauce.
Now that you know how simple it is to make your own, you may never go back to buying frozen chicken nuggets again. So grab some chicken and breading and get rolling your own balls tonight!
More Meatball Recipes You May Like
Winner, winner meatball dinner! These baked chicken meatballs with a tangy glaze are quick, easy, and so tasty that you won’t be able to stop eating them.
- 1 large egg
- 3 tablespoons freshly chopped parsley
- 1 tablespoon tomato paste
- 1 clove garlic, minced
- ¼ cup milk
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 pound of ground chicken (Purdue chicken is best, not extra-lean all-breast meat)
- ½ cup grated pecorino Romano cheese
- ¼ cup plus 2 tablespoons Italian seasoned bread crumbs
- 1½ tablespoons tomato paste
- 1½ tablespoons extra virgin olive oil
- 2 teaspoons balsamic vinegar
- ¾ teaspoon sugar
- Preheat the oven to 325°F.
- Put the egg, parsley, tomato paste, garlic, milk, salt, and pepper in a large bowl. Use a wire whisk to mix well and make sure the tomato paste is completely gone.
- Add the ground chicken, grated cheese and breadcrumbs. Mix the ingredients with your hand; it will be a little wet. Make medium-sized balls and put them in a 9-by-13-inch baking dish that hasn’t been greased.
- In a small bowl, mix all of the glaze’s ingredients together. Brush evenly over the meatballs. Put the meatballs in the oven for about 30 minutes, or until an instant read thermometer inserted into the middle of one reads 160°F. Remove from the oven and serve.
- How to Freeze: The meatballs can be frozen for up to three months with their glaze still on them. First let them thaw in the fridge. Then, heat them in a 300°F oven with foil tightly covering them until they’re hot in the middle.
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- Serving size: 1 meatball
- Calories: 119
- Fat: 7 g
- Saturated fat: 2 g
- Carbohydrates: 4 g
- Sugar: 1 g
- Fiber: 0 g
- Protein: 10 g
- Sodium: 161 mg
- Cholesterol: 54 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam. com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. The nutritional information in a recipe can be different depending on the types of products or brands bought, the natural changes that happen with fresh food, and how the ingredients are processed. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To get the most accurate nutritional information for a recipe, you should use your favorite nutrition calculator to figure out the nutrition facts with the actual ingredients in the recipe.
What You’ll Need To Make Chicken Meatballs With Tomato-Balsamic Glaze
- Egg: Helps hold the meatball mixture together so it has a soft, cohesive texture.
- Fresh parsley gives the meatballs a fresh look and a splash of color.
- Tomato paste gives both the meatball mixture and the glaze a strong tomato flavor. I think you should buy tomato paste in a tube. It’s great because you can use only what you need and keep the rest in the fridge for later use.
- That one clove of garlic really adds a lot of flavor to the meatballs.
- Milk gives the meatballs moisture and helps them stay soft.
- Ground Chicken: The base of the meatballs. For moist, tasty food, choose a type with a little fat—avoid the extra-lean breast meat. You can use ground turkey instead; just make sure it’s not too lean.
- Grated Pecorino Romano cheese gives the meatballs a salty, tangy, and rich flavor. Almost the same taste as Parmesan cheese, but sharper and stronger in flavor.
- Italian Bread Crumbs: These add texture and a herb flavor to the meatballs and help them stay together. There are many brands that make gluten-free versions that work well for cooking.
- Extra Virgin Olive Oil: This is used in the glaze to make it rich and tie everything together.
- A little bit of balsamic vinegar gives the glaze a sour-sweet taste that works well with the tomato and sugar.
- Sugar: Rounds out the glaze with a hint of sweetness.
- Jump to the printable recipe for precise measurements
Step 1: Mix the base. In a large bowl, whisk together the egg, parsley, tomato paste, garlic, milk, salt, and pepper until the tomato paste is fully dissolved.
Step 2: Add the meat and fillers. Add the ground chicken, grated cheese, and breadcrumbs.
Step 3: Combine. Use your hands to gently mix everything together—the mixture will be a bit wet.
Step 4: Form the meatballs. With damp hands, shape the mixture into medium-sized balls and place them in an ungreased 9×13-inch baking dish.
Step 5: Make the glaze. In a small bowl, whisk together the tomato paste, olive oil, balsamic vinegar, and sugar.
Step 6: Glaze the meatballs. Brush the glaze evenly over the meatballs. It may seem like it’s not enough, but a little glaze goes a long way (it’s boldly flavored) and too much will overpower the flavor of the meatballs.
Step 7: Bake and serve. Bake in a 325°F oven for about 30 minutes, or until an instant-read thermometer inserted in the center of a meatball reads 160°F. Serve the meatballs hot and enjoy!
HOW TO MAKE CHICKEN BALLS
FAQ
How to make homemade chicken balls from scratch?
directionsSift flour and add baking powder, and salt. In separate bowl, Beat eggs and add milk and oil. Blend liquid mixture into dry, beat well until smooth. Drop diced chicken into batter. Spoon out and place in deep fryer or pot of hot grease over stove burner. Fry until golden brown.
What is chicken ball batter made of?
Batter for Chicken Balls To make the batter mix, you will need plain flour ( all-purpose flour ), corn starch, salt, baking soda, and water. Adding baking soda to the mixture creates a puffy, crispy texture. Plain flour and corn starch together make the perfect golden colour.
How to make chicken meatballs at home?
Ingredients1 pound ground chicken or turkey. 1 egg. 1/2 cup panko breadcrumbs. 1/2 cup grated Parmesan. 2 tablespoons olive oil (optional – makes meatballs more moist and yummy)1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon salt.
How to make chicken balls with pancake mix?
Season bite sized pieces of chicken with Salt, Pepper, Cayenne and Hot Honey. In a large bowl stir your Krusteaz Buttermilk Pancake mix and water with a whisk. Add to Takoyaki or Cake Pop Maker and tuck a piece of chicken into each ball. Cook pancakes 1 to 2 minutes per side or until golden brown.