Ingredients with Measurements:
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1/4 cup olive oil
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Measuring cups and spoons
- Skewers
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Line a baking sheet with parchment paper.
3. In a mixing bowl, combine ground chicken, breadcrumbs, parmesan cheese, parsley, egg, garlic powder, onion powder, salt, and black pepper. Mix well.
4. Roll the mixture into small balls, about 1 inch in diameter.
5. Place the flour in a shallow dish and roll each ball in the flour to coat.
6. Heat the olive oil in a large skillet over medium-high heat.
7. Add the meatballs to the skillet and cook until browned on all sides, about 5 minutes.
8. Transfer the meatballs to the prepared baking sheet.
9. Bake in the preheated oven for 10-12 minutes, or until cooked through.
10. Remove from the oven and let cool slightly.
11. Thread the meatballs onto skewers, starting with the largest meatball at the bottom and ending with the smallest meatball at the top, to form a pyramid shape.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
375°F (190°C)
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 18g
Saturated Fat: 4g
Cholesterol: 120mg
Sodium: 540mg
Carbohydrates: 14g
Fiber: 1g
Sugar: 1g
Protein: 24g
Substitutions for ingredients:
- Ground turkey can be used instead of ground chicken.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Any hard, grated cheese can be used instead of parmesan cheese.
- Dried parsley can be used instead of fresh parsley.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the meatball mixture for extra flavor.
- Serve the meatballs with a dipping sauce, such as marinara or tzatziki.
- Make mini meatball pyramids for appetizers or party snacks.
Tips and tricks:
- Make sure the meatballs are evenly sized so they cook at the same rate.
- Don't overcrowd the skillet when browning the meatballs, or they won't brown properly.
- Use a meat thermometer to ensure the meatballs are cooked through to an internal temperature of 165°F (74°C).
Storage instructions:
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the meatballs on a baking sheet and bake in a 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the meatball pyramid on a platter and garnish with fresh parsley or basil.
Garnishes:
Fresh parsley, basil, or grated parmesan cheese.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled zucchini
Troubleshooting advice:
- If the meatballs are too dry, add a splash of milk to the mixture to moisten it.
- If the meatballs are falling apart, add more breadcrumbs to the mixture to help bind it together.
Food safety advice:
- Always wash your hands and any surfaces that come into contact with raw meat to prevent cross-contamination.
- Use a meat thermometer to ensure the meatballs are cooked to a safe internal temperature of 165°F (74°C).
Food history:
Meatballs are a popular dish in many cultures, including Italian, Swedish, and Middle Eastern cuisine. They are often served as a main course or appetizer.
Flavor profiles:
Savory, garlicky, and slightly salty.
Serving suggestions:
Serve the meatball pyramid as a main course or appetizer.
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Region: Italian