Chicken Meatballs With Mustard-mayo Sauce
"Chicken is the most popular meat in the United States. Why not chicken as a meatball? These won’t be dried since they’re fried. The recipe calls for an easy mayo-mustard sauce. But these would be delicious in a marinara, barbecue or teriyaki sauce as well. This would be a lovely dish with a rosé. They are light and compliment the chicken well. Here are top picks for rosé wines: White Zinfandel, Tempranillo Rosé, Syrah Rosé Amount Per Serving 2.5 ounces Calories 1638.76 kcal"
Serves6
Preparation Time20 min
Cooking Time15 min
Cooking MethodSkillet
Ingredients
- 1 pouch ground chicken
- 2 teaspoon garlic powder
- 2 egg
- 3 tablespoon Wheat Flour
- 1 teaspoon Worcestershire sauce
- 2 teaspoon Oyster Sauce
- 1 teaspoon Paprika
- 1 teaspoon Onion Powder
- 1 teaspoon dried thyme
- 3 cup vegetable Oil
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Prepare the Sauce: In a bowl, mix mayonnaise, yellow mustard, and dijon mustard. Mix well until fully incorporated and let it chill.
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In a big bowl, mix all together with the ground chicken, garlic powder, wheat flour, Worcestershire sauce, Oyster Sauce, Paprika, Onion Powder, dried thyme, salt, and pepper. And add whisked 1 whole egg.
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Mix well until fully incorporated.
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Using an ice cream scooper, scoop out the mixture and form it into a ball.
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Heat the oil in a heavy-bottomed pan.
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Standard breading procedure. Flour - Egg Wash - Flour