Fried Chicken Meatballs

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m

I'm cooking chef since 1986. My..

More From This Chef »
Average Member Rating

(5 / 5)

5 5 1
Rate this recipe

1people rated this recipe

Related Recipes:
  • oven baked parmesan chicken wings recipe

    Oven Baked Parmesan Chicken Wings Recipe

  • fried chicken meatballs recipe

    Fried Chicken Meatballs Recipe

  • asian pad thai chicken recipe

    Asian Pad Thai Chicken Recipe

  • baked tandoori chicken kebabs recipe

    Baked Tandoori Chicken Kebabs Recipe

  • slow cooker chicken-ginger soup recipe

    Slow Cooker Chicken-Ginger Soup Recipe

Fried chicken meatballs. New version of delicious Swedish meatballs uses chicken for a lighter touch.


  • 1 tablespoon+1 teaspoon reduced-calorie margarine,melted
  • 1/4 cup (60 g) minced shallots
  • 2 slices white bread,cubed
  • 1 cup (250 ml) evaporated skimmed milk,divided
  • 3/4 pound (360 g) ground lean chicken
  • 1 large egg,lightly beaten
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup (60 g)+ 2 tablespoons all-purpose flour,divided
  • 1 cup(250 ml) reduced-sodium chicken broth
  • 1 tablespoon Worcestershire sauce


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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.