Meatballs are a new experience for me, I have to admit that this kind of dish had never really crossed my mind. However, that has all changed. By change I mean that my family has discovered a new love for ground chicken. It is a highly underrated food, and in my opinion, has a much better natural flavor than ground turkey. Ground turkey has its place, but ground chicken is, in my opinion, much more versatile. Underrated food number two: everything bagels! Everything bagels are much more versatile than one may think. Adding one to this recipe was a wild and adventurous impulse that produced amazing results. Seriously, who knew that bagels went with poultry? Of course, biscuits go with fried chicken….but that’s another story for another time in your near future.:)  Yes, it’s true, I have at last created a GOOD, healthyish recipe for fried chicken that will be visiting this website in the near future. But we are not hear to discuss fried chicken, but meatballs! Succulent little orbs of pure genius!

The Meatballs: 1 lb. ground chicken, 1 everything bagel, 1 egg, 1/2 cup seasoned breadcrumbs (panko or regular), 1/3 cup coconut milk (the canned kind is best), 1 tsp. Italian seasoning, 1/2 tsp. basil, 1/2 tsp. oregano, 1/2 tsp. seasoned salt, 1/2 tsp. celery salt, 1/4 tsp. black pepper, 1/4 tsp. dried chives, 1/2 tsp. garlic powder.

The Gravy: 3 tbsp. softened butter, 1/4 to 1/3 cup unbleached all-purpose flour, 2 cups boiling water, 2-3 chicken bouillons (if you buy the extra large kind like I do, only use one), 1 tsp. dried onion flakes, 1/2 tsp. seasoned salt, 1/8 tsp. red pepper flakes, 1/2 tsp. basil.

Pour two cups of boiling water into a two-cup measure over the teaspoon of onion flakes and the chicken bouillon, stir well, set aside.

Dice the everything bagel into evenly sized cubes. Stir together the bagel pieces, ground chicken, egg, and breadcrumbs with a rubber spatula. Now add the spices, mix well to ensure that you will not end up with different flavors in each meatball.;) Cover the bottom of a large saucepan with vegetable oil. Heat on high until the oil is hot. Reduce heat slightly. Using a cookie scoop, cook six meatballs at a time until the centers are no longer pink, about ten minutes. Keep cooking the meatballs until the mixture is used up. Set the finished batches on a plate as they become ready.

Turn off the heat, drain half of the drippings. Melt the butter in the pan, add the flour, whisking constantly to avoid lumps. The varying amount of flour in the recipe depends on how much sauce you want, 1/4 cup is just enough sauce, 1/3 is a little extra to go with your mashed potatoes.;) Cook the flour/butter paste for one minute over low heat. Add the chicken broth, whisking constantly until the gravy forms. FYI, this means when a soft, slightly thick mixture evolves. Add the spices, mix well. Add the meatballs back into the gravy, turn off the heat, and let sit until you are ready to serve. Makes almost two dozen meatballs.

FYI: The pictured meatballs are from a different recipe, I merely posted these pictures to give you the general idea. The sauce below is yellow from CHEESE. And what could be wrong with that?

20160710_174218 20160710_174726

 

 

Advertisements