RecipesMagazine
×

Blue Cheese Chicken Meatballs

5
4
3
2
1
Blue Cheese Chicken Meatballs

Blue Cheese Chicken Meatballs

This recipe makes 35 servings with 99 calories, 7g of protein, and 5g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. Not If you have chicken thighs, panko breadcrumbs, grapeseed oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 10 minutes.

Instructions

1
Place the chicken thighs, eggs, celery salt, and white pepper in a food processor. Pulse until the meat is ground but still a little bit chunky. Do not make a smooth paste!
Ingredients you will need
Chicken ThighsChicken Thighs
White PepperWhite Pepper
Celery SaltCelery Salt
EggEgg
MeatMeat
Equipment you will use
Food ProcessorFood Processor
2
Transfer the chicken mixture to a bowl. Stir together the breadcrumbs and blue cheese until combined.
Ingredients you will need
Blue CheeseBlue Cheese
BreadcrumbsBreadcrumbs
Whole ChickenWhole Chicken
Equipment you will use
BowlBowl
3
Fill a small bowl with water. To form the meatballs, wet your hands a little and shape the mixture into 1-inch balls.
Ingredients you will need
MeatballsMeatballs
WaterWater
Equipment you will use
BowlBowl
4
Lay the meatballs on a sheet tray.
Ingredients you will need
MeatballsMeatballs
5
Heat a large, deep pan over medium-high heat and add the oil to fill about 1/4-inch up the sides. Do not fill the pan completely with oil.
Ingredients you will need
Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
6
Pour the flour into a shallow dish and season with salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
All Purpose FlourAll Purpose Flour
7
Roll each meatball in the flour to give it a light coating.
Ingredients you will need
MeatballsMeatballs
All Purpose FlourAll Purpose Flour
RollRoll
8
When the oil is hot, add the meatballs and cook until golden brown and cooked through, about 10 minutes. Flip the meatballs halfway through cooking. You may have to cook them in batches if they don't fit in the pan, adding more oil if needed.
Ingredients you will need
MeatballsMeatballs
Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
9
Drain the cooked meatballs on a paper towel-lined plate.
Ingredients you will need
MeatballsMeatballs
Equipment you will use
Paper TowelsPaper Towels
1
Combine the tomato juice, rice wine vinegar, hot sauce, celery salt, white pepper, and salt in a large bowl.
Ingredients you will need
Rice VinegarRice Vinegar
Tomato JuiceTomato Juice
White PepperWhite Pepper
Celery SaltCelery Salt
Hot SauceHot Sauce
SaltSalt
Equipment you will use
BowlBowl
2
Whisk in the oil until well blended and slightly thickened.
Ingredients you will need
Cooking OilCooking Oil
Equipment you will use
WhiskWhisk
1
Transfer half the meatballs to a large bowl.
Ingredients you will need
MeatballsMeatballs
Equipment you will use
BowlBowl
2
Pour some of the sauce over top, just enough to coat the meatballs. Gently toss the meatballs around to coat in the sauce. Using tongs, transfer the meatballs to serving plate and insert a toothpick. Repeat with remaining meatballs.
Ingredients you will need
MeatballsMeatballs
SauceSauce
Equipment you will use
ToothpicksToothpicks
TongsTongs
3
Pour the remaining sauce into a small bowl and serve as a dipping sauce.
Ingredients you will need
SauceSauce
Equipment you will use
BowlBowl
DifficultyExpert
Ready In1 h, 10 m.
Servings35
Health Score2
Dish TypesAntipastiStarterSnackAppetizerAntipasto
Related recipes
Cucumber Dill Dip
Cinnamon Nut Coffee Cake
Cheese Flatbread
Savory Sables with Smoked Salmon
Magazine
This website uses cookies
We use cookies to personalise content and ads, to provide social media features and to analyse our traffic. We also share information about your use of our site with our social media, advertising and analytics partners who may combine it with other information that you’ve provided to them or that they’ve collected from your use of their services. You consent to our cookies if you continue to use our website.
Ok