Chicken Kiev Meatballs Recipe -

Ian Palmer

Stuffed with butter and herbs, traditional Chicken Kiev is a miracle of flavor. We've turned the same idea into a fun meatball—ideal for switching up your dinner rotation, or for upping the ante at a cocktail party! For dinner, serve it with mashed potatoes and broiled broccolini, as pictured.

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Yields: 4 - 6 serving(s)

Prep Time: 10 mins

Total Time: 15 mins

Ingredients

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2 tbsp.
unsalted butter, at room temperature
2 tbsp.
freshly chopped flat-leaf parsley
3 1/2 tsp.
chopped garlic, divided
Kosher salt and freshly ground pepper
1 1/2 c.
panko breadcrumbs
1 lb.
ground chicken
1/3 c.
chopped yellow onion
1
large egg, beaten
1/4 c.
plain breadcrumbs
Canola oil, for frying
Mashed potatoes and broiled broccolini, for serving

Directions

Step 1Combine butter, parsley, and 2 teaspoons garlic in a bowl. Season with salt and pepper. Place panko on a shallow plate or bowl. Season with salt and pepper.
Step 2Combine chicken, onion, egg, plain breadcrumbs, and remaining garlic in a second bowl. Season with salt and pepper. Use about 2 ounces chicken mixture to form a meatball around 1 ounce butter mixture. Roll in panko and place on a small sheet pan. Repeat with remaining chicken mixture, butter mixture, and panko.
Step 3Heat 1/2 inch oil to 350ºF in a large cast-iron skillet or Dutch oven. Using a slotted spoon, lower meatballs into oil and fry, turning often, until golden brown and cooked through, 5 to 6 minutes. Serve immediately with mashed potatoes and broccolini alongside.

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