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Home Saute Sweet Cider Chicken

Chicken Balls Recipe

Ingredients

How to make it

  • Preheat oven to 350˚. Set aside an ovenproof baking dish.
  • Pour cream over bread crumbs and set aside for 5 m.
  • Sauté water chestnuts in 1 T peanut oil until crunchy and sweet.
  • Slice scallions about ¼”, going up into the green as far as there is white.
  • Chop cilantro coarsely—big leaves are fine. I’m not kidding about that ONE CUP.
  • Plop all ingredients in a bowl and mix them together with your bare hand (OK, mixing spoon if you must), getting the egg and the ricotta cheese evenly distributed. The cilantro can help you track how well everything is combined. The mixture will be very wet.
  • Heat 2 T peanut oil and 1 T butter per skillet in 2 non-stick frying pans.
  • When the fats are heated, place plops of the chicken mixture in the pans. The plops should be fairly large, at least 2 T if not 3 T.
  • Over medium-high heat, sauté the plops until nicely browned on one side. This will happen more quickly than you might suppose, because of the ricotta cheese.
  • When one side has browned, turn gently, with a fork and spoon, so that another side is down. Repeat. You will end up with slightly cylindrical roughly three-sided chicken balls. This should take less than 10 m altogether.
  • Set the chicken balls in the baking dish and bake for another10-15 m, or until the centers are cooked.
  • Serve just as they are. I have served them for brunch with tiny biscuits and a honeydew-raspberry fruit bowl.

People Who Like This Dish 2
Reviews & Comments 2

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  • mommyluvs2cook 13 years ago
    Sounds different from the usual chicken meatballs I make! Yum!!
    Was this review helpful? Yes Flag
  • jkirk 13 years ago
    These sound really interesting, and fun to make.
    Was this review helpful? Yes Flag

The Cook

nightkitchen Claremont, CA

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