Tag Archive: chicken meatballs


8 c. cooked meatballs

1/2 bottle Trader Joe’s Gyoza Dipping Sauce


1 package Lundberg Countrywild Rice

Lundberg CountryWildRice

4 c. organic chicken broth

1 package Eat Smart stir fry vegetables.

eat smart veggie stir fry

Bring broth and rice to a boil.  Cover with tight lid and lower heat.  Cook 50 minutes.

Meanwhile, place frozen meatballs into deep skillet and heat with 1/2 c. water over medium heat.  Add in Gyoza sauce and stir around.  Lower heat, cover, and warm through.

In another skillet, meanwhile, stir fry veggies right before serving.

This was so easy for a lazy day!

I love love love watching Lidia’s Italy.  She explains things in a way that helps me see things I can incorporate in to my own recipes.  We enjoy chicken meatballs, but the ground chicken is so wet and sticky and hard to work with.  Lidia was making meatballs out of veal.  She made the meat mixture extra simple and then rolled the meatballs in a seasoned flour and flattened them a little like tiny sliders.


2 lb. ground chicken

1 egg

1/4 c. Italian seasoned panko breadcrumbs

1/2 c. flour seasoned with seasoning of choice.  I used my old favorite Cajun seasoning.

4 c, marinara sauce

Mix chicken, egg and bread crumbs and form meatballs.  Roll them in seasoned flour.  Flatten them like little patties and bake them at 325 F for 40 minutes in 13 x 9 baking dish coated with olive oil.  Turn meatballs/patties so there is olive oil on both sides.

Remove from baking dishes and pat them dry.

Pour sauce in baking dishes and top with meatballs.  Pour remaining sauce over meatballs.  You can cover and refrigerate at this point for future use.

Top with cheese.

Bake at 350 F for 25 minutes if cooked from room temperature, or 35-40 minutes if from the fridge.

I can’t put my finger on what it is that makes it so much better when you roll them in flour!  I do know that’s what I’ll do to meatballs, burgers, and meatloaf from now on!


You can, of course, make your own teriyaki sauce.

Medium size chicken meatballs (previously cooked and frozen) – about 4-6 per person


Mango Pineapple Teriyaki  sauce (ok – the store bought stuff).  We enjoyed every recipe we tried using the Aloha Mango Pineapple.  Add in fruit or jam for more sweetness.


Defrost frozen meatballs by placing them in a large skillet with a lid and pouring about an inch of sauce in the pan, and covering while heating on medium low with a lit on.  It takes about the same amount of time as cooking the rice.


I served them with rice and broccoli.  I bought Green Giant fresh steam in bag broccoli and it was perfect after 3 minutes in the microwave.



Barbecue Ranch Chicken Meatballs

I made the meatballs ahead (the same night I made the chicken burgers posted a few days ago)

4 lbs. ground chicken
2 egg
2 Tbsp. pickle relish
2 Tbsp. barbecue sauce
2 tsp. dijon mustard
2 tsp. smoked paprika
2 tsp. steak seasoning
2/3 c. oatmeal

Mix wet ingredients well.
Pour over meat and blend in.

Slowly add in oatmeal. I use the clean hand/dirty hand method so I can add more oatmeal as needed.

Form into small meatballs. Place in two 13×9 baking dishes and drizzle with olive oil.

Bake at 325 F for 35-40 minutes.

Remove from baking dish and place in large bowl.


8 oz. barbecue sauce
8 oz. ranch dressing
1/4 c. fruit infused balsamic vinegar

Combine and pour over completely cooled meatballs. Use your hands to roll them around in the sauce so all the meatballs are completely coated.

Place in lasagne pan and refrigerate overnight.

Bake at 325 F for 30 minutes to heat through.

Top with cheese and cook for 10 to 15 minutes more until cheese is melted and top is well browned.


Raspberry Honey Mustard Chicken Meatballs

2 lb. Purdue ground chicken

1 egg

2 Tbsp. pesto

1 Tbsp. yellow mustard

1 Tbsp. garlic salt

2 Tbsp. dehydrated onion

1 tsp. crushed red pepper flakes

1 Tbsp. chopped bread and butter pickles

1/2 c. shredded cheese

1/4 c. gluten free cracker crumbs


Mix together all ingredients except cheese and chicken.



Mix in meat and cheese.

Form into meatballs in casserole dishes sprayed with cooking spray.


Bake 350 F for 40 minutes until internal temperature is 165 F

I froze mine at this point, because I made them Saturday, but wasn’t going to serve them until Monday.

I defrosted them by placing them in a skillet over medium heat.

I made a sauce consisting of the following:

2 Tbsp. red raspberry puree (frozen raspberries whirred in the mini chopper)

2 Tbsp. dijon mustard with whole mustard seeds

1 Tbsp. honey

1 Tbsp. fruit infused balsamic vinegar

1 tsp. garlic salt

1/8 c. pomegranate juice

1 Tbsp. sesame oil

I just mixed it all together and poured it over the meatballs and heated them until fully thawed.


We had brown rice with navy beans (cooked with chicken broth) and fresh green beans, stir fried by my daughter Olivia with olive oil and garlic salt.





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