Lola’s Kitchen: Chicken Meatballs Recipe

June 12, 2020 Lola's Kitchen 4

Lola's Kitchen graphic

Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts, tens list posts about food or recipes or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Designs.

My boyfriend likes chicken, so when I stumbled upon a recipe for chicken meatballs I figured I had to make those for him. I think this was my first attempt at meatballs, but they turned out great. According to my boyfriend these meatballs are very soft, they have a nice texture and good taste. Apparently the tofu in these gives them that soft texture. I usually serve these with some noodles and one of those premade bean mix bags they sell her,e but you can add them to whatever dish you like.

This recipe is based on Just one Cookbook’s Chicken Meatballs recipe

Chicken Meatballs on plate

Ingredients

  • Chicken – 300 gram/ 10.5 oz
  • Tofu – 130 gram/ 4.5 oz
  • Red Bell Pepper (or other color bell pepper) – 1
  • Egg – 1
  • Salt – 1/2 teaspoon
  • Ginger – 1 inch or about 1 teaspoon
  • Freshly ground black pepper
  • Olive Oil
  • Teriyaki sauce – 3 1/2 tablespoons

Method

  1. First roughly chop the chicken in smaller pieces. Do the same with the tofu, just crumble it in smaller pieces. Put both the tofu and chicken in a food processor. Now slice and dice the red bell pepper in small pieces and add that as well. Then add the ginger, salt, black pepper and the egg.
  2. Switch the food processor on and combine for a few minutes until it’s all mixed well together and no big pieces remain. You can also mix these by hand if you buy ground chicken.
  3. Now that the mixture is ready heat up some olive oil in a large pan. Now roll the chicken mixture into balls in your hands, mine always turn out a bit misshapen as it’s almost impossible to make these nice and round, but they still taste great. Put the balls in the hot oil and let it all bake for a bit, then turn around. By now I usually move the ones partly done to the side and add more balls to the pan, until they all fit in. if they don’t fit in your pan all at ocne, you can use two pans or bake first one batch and then the other.
  4. Once the chicken meatballs are baked well on both sides, let them bake for a bit longer, but make sure they don’t blacken. Then add the teriyaki sauce to the pan and coat all of the chicken meatballs well on both sides.
  5. Remove from the pan and eat them, you can serve these with other Asian style dishes, noodle, beans, whatever you like.

Chicken meatballs in bento

What are your favorite type of meatballs?

4 Responses to “Lola’s Kitchen: Chicken Meatballs Recipe”

    • Lola

      I think it’s the tofu that makes these moist, it sure was an interesting recipe and I am glad they turned out well. I hope you give these a try.

  1. Mary Kirkland

    That sounds good. I’ve never tried tofu but I’m curious about it. I don’t make a lot of meatballs because I don’t like them that much.

    • Lola

      I quite like tofu, I like to bake it so it becomes a bit crispy and often it alongside a curry or fried rice. It was interesting that this meatball recipe used tofu.

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