Traditional recipes

Chicken meatballs

Chicken meatballs

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I find them much tastier than chicken breasts: D

  • 6 boneless upper thighs
  • 4-5 sprigs of green onions
  • 2 cloves of green garlic
  • 2 cloves of garlic
  • 1 or
  • Salt pepper
  • big dill bunch
  • 3 tablespoons breadcrumbs
  • spoonful of flour
  • A yellow potato

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Chicken meatballs:

Wash the thighs well and then chop.

Finely chop all the greens and grind the garlic.

Peel a squash, grate it and squeeze the juice.

Mix all the ingredients and then add salt and pepper to taste.

Make balls from the resulting composition, you can grease your hand with lukewarm water to shape better, and fry in hot oil.

Drain well from oil. I served them with mashed potatoes and a tomato sauce.

Good appetite!

How to prepare chicken legs in a frying pan

  1. Put 3 tablespoons oil in a pan over medium heat. When the oil has heated up, he adds 5 chicken coop LaProvincia .
  2. Reduce heat, cover the thighs with a lid and fry for 15 minutes.
  3. After the time has expired, turn the thighs and leave them for another 15 minutes.
  4. In the meantime, cut 2 onions averages and 5 cloves of garlic in slices.
  5. Share 1 tablespoon paprika over the thighs, along with the onion and garlic.
  6. Let the mixture fry for 3-5 minutes, depending on how crispy you want the thighs.
  7. Stir gently and turn the meat on the other side. Leave it in the pan for another 3-5 minutes.
  8. Remove the thighs on a kitchen towel and add them salt and pepper . Let them cool for a few minutes.

Cooking tips for pan-fried chicken legs

  • Do you already know the recipe and would you like the simple pan-fried chicken legs to be different? Let the onion cook for an additional 5-10 minutes. It will leave a juice which will then, in the absence of the lid, evaporate. However, you will need to add the garlic when the juice left is almost low.
  • Optionally, you can add half a tablespoon of paprika, if you want the dish to have a bolder taste.
  • You can prepare legs with a tasty crust, but slightly browned if you choose to use a thicker pan than the classic ones.
  • These stewed chicken legs can be eaten at lunch or in the evening, on weekends or when you do not have enough time for a more complex menu.
  • If you want the thighs to have a sauce, you can add water and a cup of tomato juice. Optionally, you can add vegetables such as mushrooms or bell peppers.
  • As garnishes, we recommend natural potatoes, carrot puree or fresh salad or pickles.
  • Compared to baked chicken legs, they get a crispier crust, keeping their juiciness inside.

Pan-fried chicken legs, good Monday through Sunday

You know those evenings during the week when you want to cook something light, but you don't have time to make a sauce or a complex dish? The recipe for chicken legs in a frying pan means an aromatic meal, which your loved ones will enjoy.

The recipe is also inexpensive, because most of the ingredients are probably already in your kitchen. All you have to do is check your thighs and your free time.

Baked chicken meatballs with pea puree

A great idea for lunch or dinner. This recipe is healthy, low in fat and very tasty. The delicate aroma of fresh peas is a treat for the taste buds. We like, like, like!

1 kg fresh peas
2 suitable boneless and skinless chicken breasts
1 large chopped red onion + 2 cloves of green onion in 2 tablespoons oil
1/2 bunch finely chopped parsley
2-3 tablespoons grated carrot
1/2 bunch finely chopped dill
salt pepper
2 eggs

1. Chicken is minced in a mincer or with a food processor.
2. Add greens, onions, eggs, carrots, salt and pepper. Mix well.

3. Form meatballs and place in an oven tray lined with baking paper.

4. Place in the preheated oven and keep on each side for 10 minutes.
5. Meanwhile, clean the peas, wash them well in 2-3 waters, and then put them in a saucepan and pour enough water to cover it. Put 1/4 teaspoon of salt and boil for 10-15 minutes.

Then drain the water and pass it through the blender or to obtain a fine puree, pass it through a sieve 1-2 times.
Put on the plate 2 tablespoons of puree and a few meatballs & # 8230.are so good :)

Baked chicken legs in parmesan crust are a tasty dish that requires few ingredients and a cooking time of one hour. If you like chicken with cheese on it, instead of melted cheese in this case you will have a crust made of a mixture of breadcrumbs and parmesan.

If you have a party or have many guests, choose a recipe for spicy chicken legs. They are quick to make and you can serve them with various garnishes. For extra flavor, use a blue cheese sauce.

Tricks for the best meatballs

1. The meatballs must be well seasoned. The ideal amount of salt is one teaspoon to 450 g of meat.

2. Aromatic herbs are the ones that give flavor to meatballs. It also confidently combines mint, oregano and marjoram to taste. A nutmeg powder will complete the aroma.

3. Lay too many eggs. The eggs do not soften the mixture, but bind the composition. Use one egg for every pound of meat. In fact, be careful not to put too much bread: half a cup of 450 g of meat is enough.

4. When making meatballs, put all the ingredients in the bowl at the same time, then mix using your fingers. This way, the meat will not crush.

5. The meatballs are shaped according to the chosen dish. For the soup, small balls are made to fit once in the mouth. Fried, they must be small, with a diameter of 5 cm. If they are made with sauce, they should be medium - about 3 cm.

6. Model the meatballs with dry palms. Wrong! Grease your palms with a little oil, then give it the desired shape. The flour must, however, be given with dry palms.

7. The meatballs must be well fried on both sides. To avoid sticking to each other and leaving the edges raw, when you put them in hot oil, gently spread them apart with a spatula.

Crispy chicken legs: what's the secret?

Until recently, we all thought that chicken skin is not healthy because it has too much fat. But I can never give up the idea of ​​crispy chicken legs. It seems like a big waste to me. Not to mention it's one of my greatest pleasures. Fortunately, scientists seem to validate my preference. Yes, it is true that chicken skin contains fat, but it is about unsaturated fats, which really I'm good for your heart. Not to mention that if you cook the chicken with the skin on it, it will be tastier and the meat will remain tender.

Somehow the "wars" I had as a child with my sister, for the piece of chicken that has a bigger and crispier skin, now seem justified. But if we have this information now, what do we do with it? What's the secret to crispy chicken legs? How come?

If you want more chicken, try to make chicken on the glass. It's just as crunchy, we promise!


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