Chicken Meatballs (Chiftelute)
This recipe comes from my wonderful mom, who lovingly made these for us while growing up. We devoured them...and still do A long time ago, my mom used to make them using beef, but she later changed them to chicken. It was a hit!... and she never went back to using beef again. Seasonings and amounts are my additions. This is my attempt at copying her recipe. These are Romanian meatballs, so dont expect them to be like the American version. They are good though Kids love them You can stuff them in pita bread and pour some yoghurt sauce or eat them as an appetizer dipped in your favorite sauce.
This recipe comes from my wonderful mom, who lovingly made these for us while growing up. We devoured them...and still do A long time ago, my mom used to make them using beef, but she later changed them to chicken. It was a hit!... and she never went back to using beef again. Seasonings and amounts are my additions. This is my attempt at copying her recipe. These are Romanian meatballs, so dont expect them to be like the American version. They are good though Kids love them You can stuff them in pita bread and pour some yoghurt sauce or eat them as an appetizer dipped in your favorite sauce.
- Carbohydrate 6.67235065 g
- Cholesterol 196.152 mg
- Fat 7.65011125 g
- Fiber 0.434885255645514 g
- Protein 30.0465639 g
- Saturated Fat 2.0625184225 g
- Serving Size 1 1 Serving (171g)
- Sodium 907.5616425 mg
- Sugar 6.23746539435449 g
- Trans Fat 1.3676455775 g
- Calories 223 calories
Step-by-step
- Grind meat (I used dark thigh meat) and set aside in a large bowl. Get your seasoning ready. In a small bowl place sliced bread and pour milk over the bread.
- Let the bread soak up the milk and mix it to get a paste like consistency. Now, I have also used dry breadcrumbs as well and skipped the milk(because I didn't have any on hand) and they still came out. But, I prefer the sliced bread option, so that is why I used it in this post. I am just giving you an alternative. Set aside. To the ground chicken meat, add seasoning, parsley, grated onion, and garlic.
- Add the milk bread paste and two eggs.Mix completely using your hands or a heavy spoon. I usually let the mixture sit for awhile in the fridge while I clean up.
- In a small bowl add some flour( oh, I'd say about 1 cup...you can always add some later if you need extra). Take about a tablespoon size chunk of the meat mixture and place it in the flour roll it around and shape into a ball using floured hands.Place on a plate or a cookie sheet( I like to place a wax piece of paper on it before). Your hands may get sticky after awhile ...just wash them and flour them again. Continue making all the meatballs.
- like to fry the meatballs using a large pot so this way the oil splattering will be minimized. You can use a skillet , if you prefer. My mom always used a skillet. Pour enough oil to about 1 inch....you can pour some more if you like. Dust off excess flour from the meatballs before placing them in the oil. You will notice that as the meatballs sit on the wax paper, they will probably absorb some of the flour. They might stick...just lift them up using a flat spatula and they will be ok....if need be, roll the meatballs into a bit more flour and dust off the excess flour.
- Place meatballs in the hot oil and fry until golden . Turn them over and fry the other side. Drain on paper towels. Serve with spicy ketchup or any sauce you like. They freeze very well....just reheat in the toaster oven/oven at 450 until hot.
Choosing Your Equipment
Frying small chicken meatballs requires careful containment of hot fat. Use a high-walled Dutch oven rather than a shallow skillet to capture oil splatters. High-sided pots limit cleanup while maintaining the necessary one-inch oil depth for proper browning. Keep a flat metal spatula nearby to release any pieces that stick to the bottom of the pot.
The Panade Technique
Soaking white bread in milk creates a panade that keeps ground chicken thighs from drying out during high-heat cooking. Grind your own meat on a coarse die if you own a meat grinder, or purchase pre-ground dark meat. Dark thigh meat contains more natural fat than breast meat, yielding a juicier interior without requiring extra oils in the protein mixture. Blend the milk-soaked bread into a paste before incorporating it so the starch distributes evenly.
Handling and Frying Dynamics
Coating shaped portions in all-purpose flour creates a barrier that crisps up rapidly in hot oil. Keep a bowl of dry flour nearby and rinse your hands frequently to manage the sticky mixture efficiently. Fry the pieces in batches to prevent oil temperature from dropping drastically. Drain cooked batches on layered paper towels and store leftovers in the freezer for quick reheating at 450 degrees Fahrenheit.
