Mini Chicken Meatballs?! You mean they’re tiny and bite-sized and perfectly loaded with Parmesan cheese?! Yes, friends. That’s exactly what I mean.
A few days ago I posted a recipe for that super quick 5 Minute Romesco Sauce. You were happy, I was happy, our blenders were happy – in general we all liked what was going on with that sauce .
But then I went and made lots of things with the sauce, one of those things being Mini Chicken Meatballs, and I was convicted – what kind of food blog friend would I be if I didn’t also show you the most delicious way that this sauce has manifested itself into a full blown dinner recipe? Not a good one. This is Deliciousness Level: Shout From The Rooftops and so that’s exactly what I’m going to do except my rooftop is more like a little corner of the internet and my shouting is more like nerdy-fast fingers flying across a keyboard. BUT WE’RE DOING THIS.
Mini Chicken Meatballs (plus crispy potatoes plus two kinds of sauce not even sorry), here we come.
I’m not going to lie to you – we made these a few times and I started to get a little sick of them after a while. It was mainly for two reasons – 1) they were in my life for like 8 meals in a row, and 2) they were too big.
Enter: Mini Concept.
I wanted them to keep their round shape better than the large ones, and I also wanted them to have a higher surface area to inside ration (these are the crazy things I think about when it comes to food). So we made them into these little mini two-bite meatballs and BOOM. Just like that, all was right in the chicken meatball world.
They get perfectly golden brown (with a good balance per bite of outside to inside textures) and they can be eaten in just two bites with a fork – no need to cut anything in half just to get a good amount of sauce coverage.
Speaking of sauce coverage.
I’ll just tell you what I did and you can work with it however you want:
I pan-fried the mini chicken meatballs and the potatoes. I topped it all with Romesco Sauce which I had simmered for a while with some water to make it the right consistency. I added some leftover chimichurri from our arepa party the night before. Topped with parm and parsley? Doneso.
Other ideas for these Mini Chicken Meatballs:
- Cook it all in the crockpot. Meatballs won’t get as pretty, but it will work. We tried it.
- Bake it. Also tried this. Again, the Mini Chicken Meatballs will be more of a pale-ish color situation vs. that nice golden brown, but think of the Instagram surfing you could get in with all that saved time.
- Freeze it. Either freeze the fully cooked meatballs or freeze them raw so they can be popped into the oven or the crockpot at a hangry moment’s notice.
- Use a different sauce. I adored this Romesco sauce with it (especially when turbo boosted with a few spoonfuls of chimichurri) but you could quite easily use another sauce with excellent results. The meatballs shall forgive. If you’ve got a good jar of something or another favorite homemade sauce recipe, feel free to use and DEFINITELY leave me a comment to tell me about it.
So there it is – kind of an unusual one for Pinch of Yum maybe -> a big bowl of beautiful golden browned Mini Chicken Meatballs + Crispy Potatoes all loaded with Romesco Sauce and Chimichurri.
Mini Chicken Meatballs – super easy recipe made with chicken, breadcrumbs, Parm, garlic, eggs, salt. Served with crispy potatoes and a 5-minute Romesco sauce!
Mini Chicken Meatballs:
- 2 lbs. ground chicken
- 2 eggs
- 1 cup Parmesan cheese (grated very finely)
- 1 cup breadcrumbs
- 4 cloves minced garlic
- pinch of dried oregano
- 1/4 cup olive oil
- 1 1/2 teaspoons salt
- MEATBALLS: Combine all the meatball ingredients in a large bowl until well-mixed. Roll into small 2-bite balls and place on a large baking sheet. Add more breadcrumbs if necessary to get the mixture to hold its shape when rolled. Heat a little bit of olive oil in a large non-stick or heavy bottomed skillet over medium heat. Add the meatballs in batches and turn every few minutes until the exterior is golden brown and the inside is fully cooked.
- POTATOES: In the same pan that you fried the meatballs, pan-fry the potatoes for about 10 minutes with a little more olive oil and salt. They should be golden brown and crispy when finished.
- Serve the meatballs with the potatoes and any and all sauces you love. Namely, ROMESCO SAUCE. You can do the sauce hot or cold, and you can compliment it with a bright and herby finish like chimichurri or just a little extra lemon juice, salt, pepper, and Parmesan. If you do the sauce hot, I recommend simmering it first with a little bit of additional liquid to help it loosen up.