Chicken Meatballs With Mustard-mayo Sauce

By: John Goins from Winosity

By: John Goins from Winosity

"Chicken is the most popular meat in the United States. Why not chicken as a meatball? These won’t be dried since they’re fried. The recipe calls for an easy mayo-mustard sauce. But these would be delicious in a marinara, barbecue or teriyaki sauce as well. This would be a lovely dish with a rosé. They are light and compliment the chicken well. Here are top picks for rosé wines: White Zinfandel, Tempranillo Rosé, Syrah Rosé Amount Per Serving 2.5 ounces Calories 1638.76 kcal"

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Serves6

Preparation Time20 min

Cooking Time15 min

Cooking MethodSkillet

Ingredients

1 pouch ground chicken
2 teaspoons garlic powder
2 egg
3 tablespoons Wheat Flour
1 teaspoon Worcestershire sauce
2 teaspoons Oyster Sauce
1 teaspoon Paprika
1 teaspoon Onion Powder
1 teaspoon dried thyme
3 cups vegetable Oil

Prepare the Sauce: In a bowl, mix mayonnaise, yellow mustard, and dijon mustard. Mix well until fully incorporated and let it chill.
In a big bowl, mix all together with the ground chicken, garlic powder, wheat flour, Worcestershire sauce, Oyster Sauce, Paprika, Onion Powder, dried thyme, salt, and pepper. And add whisked 1 whole egg.
Mix well until fully incorporated.
Using an ice cream scooper, scoop out the mixture and form it into a ball.
Heat the oil in a heavy-bottomed pan.
Standard breading procedure. Flour - Egg Wash - Flour