Breaded Chicken Meatballs

This one started as me wanting to use my new ice cream scoop (the kind with the thumb knob to flip out the contents).  I saw a picture of chicken croquettes. They looked good, but too big.  I like these because leftovers can be reused in interesting ways, such as crumbled in a pasta, on rice with a sauce, or maybe a casserole.

My assembly line

They turned out pretty good, but as SO pointed out it needs a sauce; not because it was dry, but because they were fried.

Breaded Chicken Meatballs

Next time: will make a sauce

Me: 7/10, Probably 8/10 with sauce
SO: 8/10
SSO: 3/10


Breaded Chicken Meatballs
Ingredients

• 2 Large chicken breasts
• 1 Small onion, diced
• 3 Garlic cloves, diced
• 3-4 Tbsp flour
• 1 Cup of milk
• 2 Eggs
• 4 Tbsp leaf parsley, chopped
• 5 Tbsp grated parmesan
• 1/2 Cup bread crumbs or Panko

Method

1. Cook up the chicken any way you like, then dice up finely with a knife or food processor
2. Heat a bit of oil, and soften the onion. Then, add the garlic for a minute.
3. Add the flour, then gradually stir in the milk. Cook until thickened.
4. Mix the chicken and sauce together in a bowl.
5. Throw in the fridge or freezer until it cools enough to work with your hands.
6. Use your hands or an ice cream scoop to form balls.
7. Beat the eggs and put in a shallow dish. Dip the balls in the egg, dredge in the breadcrumb mixture, and then fry in a bit of oil, turning to brown all sides.