Cheesy Chicken Balls Recipes

Steps:

• Have oil heated to 350 degrees F.
• Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
• Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
• When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.
• To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.

Steps:

• Shred the cooked chicken breasts in a bowl using 2 forks.
• Transfer the chicken to a larger bowl and pour in the egg yolks, flour, cheese, spring onions, paprika, rosemary, garlic powder, salt, and pepper.
• Mix together and then roll the mixture into balls using your hands.
• Coat the balls in breadcrumbs.
• Heat up a litre of oil in a frying pan and deep fry the balls for about 3 minutes.
• Enjoy!

Steps:

• In a medium bowl, combine cream cheese, ranch dressing mix and chicken. Form the mixture into a ball.
• On a cutting board or a piece of wax paper, spread the chopped pecans. Roll the ball in the pecans until it is fully coated. Wrap the ball in plastic and chill for at least one hour.

Steps:

• Combine all ingredients except for the bread crumbs. Roll chicken mixture into one inch balls then coat with bread crumbs. (Note: If the mixture is sticky, dropping it into the bread crumbs first will enable you to roll it into ball form.
• Bake at 350 degrees for approximately 40 minutes.

Steps:

• Heat oven to 375 degrees. In a large bowl, combine tofu, ricotta, Parmesan, bread crumbs, egg, garlic, oregano, 2 teaspoons salt and 1 teaspoon pepper, and mix until well combined. Add chicken and gently mix to incorporate. Lightly wet hands to prevent meatball mixture from sticking, then roll into 24 (1 1/2-inch) golf ball-size rounds.
• In a Dutch oven, heat oil over medium. Add bell peppers, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add marinara sauce and meatballs, and stir gently to coat the meatballs in the sauce. Bring to a boil, cover and transfer to the oven to bake until meatballs are cooked through, 20 minutes.
• Top with provolone slices, slightly overlapping, and bake until cheese melts, about 3 minutes longer.
• Serve meatballs, peppers and sauce over egg noodles. Garnish with parsley, if using.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil, and spray with cooking spray.
• Combine the chicken, eggs, cream cheese, Parmesan cheese, bread crumbs, red pepper flakes, Italian seasoning, garlic powder, vegetable oil, salt, and pepper in a large bowl; mix well. Form mixture into 20 meatballs; place on prepared pan.
• Bake in center of preheated oven until juices run clear, 17 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Cut each mozzarella stick in half lengthwise. Then cut each piece horizontally into 4 pieces. You should have small 16 pieces.
• Add the ground chicken, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper to a bowl. Mix to combine thoroughly.
• Flatten about 1 1/2 tablespoons of the ground chicken mixture into the palm of your hand. Add a piece of mozzarella in the center. Seal and cover the cheese, rolling into a ball, and place onto a parchment-lined baking sheet. Freeze until solid, about 4-6 hours.
• Add about 3 inches of oil to a Dutch oven and heat to 350°F.
• Add the panko, parmesan and garlic powder to a large bowl and whisk to combine.
• Add the flour, Italian seasoning, 2 teaspoons of salt and 1/2 teaspoon pepper to a separate large bowl and whisk to combine.
• Add eggs and about 2 tablespoons of water to a separate bowl and whisk to combine.
• Dredge the frozen chicken in the flour, then coat in the egg wash, then cover in the panko mixture. Place on a sheet pan while you finish the rest.
• Fry nuggets until cooked and the cheese is melted, about 5-7 minutes. Let drain on a paper towel lined sheet tray.
• Serve with marinara sauce.