Fried Chicken Meatballs

Step 1

Heat melted margarine in a large nonstick skillet. Add minced shallots and cook,stirring,until tender,about 2 minutes. Set aside.

Step 2

In a large mixing bowl,combine cubed bread and 1/2 cup (125 ml) milk. Toss well and allow to stay for 5 minutes until milk is absorbed.

Step 3

Add cooked shallots,chicken,egg and seasoning to bead mixture. Mix well. Shape into 32 equal bowls.

Step 4

On a large sheet of wax paper,place 1/4 cup (60 g) all-purpose flour. Roll each chicken ball in flour evenly.

Step 5

Add remaining melted margarine to the same skillet. Add half meatballs and cook,turning occasionally,until browned,for 10-12 minutes. Using a slotted spoon,remove cooked meatballs from the skillet and transfer to to a large plate. Repeat with remaining margarine and meatballs.

Step 6

In a small mixing bowl,combine chicken broth,remaining milk,all-purpose flour, and Worcestershire sauce. Whisk well until flour is dissolved. Stir broth mixture into skillet,scraping up any remaining particles from bottom of skillet. Bring to a boil over high heat,then reduce heat to low and simmer until sauce thickens(for about 5 minutes). Return meatballs to a skillet and cook 5 minutes,until heated through.