I do love me some chicken. Here you go.
Feel free to cut this in half, I do it. I sometimes set the crust at a higher temp and finish them in the oven on a rack with a probe. Remember that the last ones you cook will finish faster than the first ones so work efficiently and finish in two batches.
Number of Portions: About 90
Portion Size: 1 oz Meatball
Ingredients
Method:
Sauté onion in oil until golden brown, add garlic and briefly sauté and then
chill mixture. Whisk salt, pepper, mint and dill into the eggs, set aside. Mix chicken, onion, garlic and Feta. Add the eggs slowly incorporating into the mix, add bread crumbs. Be sure to work quickly and not over mix the chicken
Cook a small sample, taste and adjust seasoning and herbs if necessary. Form into 1 oz balls with a scoop and place them on a parchment lined sheet pan, refrigerate for at least one hour. Bread with seasoned standard breading procedure (flour, egg-wash and bread crumbs) then chill. Fry meatballs in 325-degree oil until the center reaches 165°. *** Make sure meatballs are cooked through
and do not overcook, you may need to adjust frying temperature if the breading
is too dark and the middle not cooked through.
This meatball should be uniform in shape. It should be a deep golden brown in color with a definite crispy exterior and a moist, juicy flavorful interior. It should taste of chicken, feta and herbs while being well seasoned.
Feel free to use beef and adjust your oil temp as needed. Fresh toasted ground coriander is nice with the beef.
Serve with Tzatziki.
Feel free to cut this in half, I do it. I sometimes set the crust at a higher temp and finish them in the oven on a rack with a probe. Remember that the last ones you cook will finish faster than the first ones so work efficiently and finish in two batches.
Number of Portions: About 90
Portion Size: 1 oz Meatball
Ingredients
Onion Brunoise | 450g | |
Garlic paste | 60g | |
Olive oil | 110g | |
Chicken thighs-Ground | 2200g (2.2 kilo) | |
Feta Cheese-crumbled, small | 450g | |
Eggs Large | 5 each | |
Bread crumbs-plain | 115g | |
Dill-Fresh chopped | 5g | |
Mint-Dry | 6g | |
Salt (and as needed) | 20g | |
Pepper-Black (and as needed) | 8g | |
Sauté onion in oil until golden brown, add garlic and briefly sauté and then
chill mixture. Whisk salt, pepper, mint and dill into the eggs, set aside. Mix chicken, onion, garlic and Feta. Add the eggs slowly incorporating into the mix, add bread crumbs. Be sure to work quickly and not over mix the chicken
Cook a small sample, taste and adjust seasoning and herbs if necessary. Form into 1 oz balls with a scoop and place them on a parchment lined sheet pan, refrigerate for at least one hour. Bread with seasoned standard breading procedure (flour, egg-wash and bread crumbs) then chill. Fry meatballs in 325-degree oil until the center reaches 165°. *** Make sure meatballs are cooked through
and do not overcook, you may need to adjust frying temperature if the breading
is too dark and the middle not cooked through.
This meatball should be uniform in shape. It should be a deep golden brown in color with a definite crispy exterior and a moist, juicy flavorful interior. It should taste of chicken, feta and herbs while being well seasoned.
Feel free to use beef and adjust your oil temp as needed. Fresh toasted ground coriander is nice with the beef.
Serve with Tzatziki.
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