Best Goat Cheese Chicken Meatballs Recipes
FIG AND GOAT CHEESE MEATBALLS
Around the holidays, saucy cocktail meatballs are always the first appetizer to go. In this dish, the sweet flavor of the fig glaze goes perfectly with the pork and tangy goat cheese. Serve hot from the skillet or gently reheat them for a make-ahead appetizer. -Kim Banick, Turner, Oregon
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, combine bread crumbs and eggs. Add sausage; mix lightly but thoroughly. Divide into 36 portions. Shape each portion around 1/2 teaspoon cheese to cover completely. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until cooked through, 25-30 minutes., Meanwhile, in a large saucepan, bring vinegar, sugar, cinnamon, cloves and star anise to a boil. Reduce heat; simmer 5 minutes. Discard cinnamon, cloves and star anise. Add figs; cook until softened, 8-10 minutes. Remove from heat; cool slightly. Transfer to a blender. Add 1 cup water; process until almost smooth. Serve with meatballs. If desired, top meatballs with chopped chives. Freeze option: Freeze cooled meatballs and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add a little water if necessary.
Nutrition Facts : Calories 97 calories, Fat 6g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 175mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 4g protein.
GOAT CHEESE CHICKEN MEATBALLS
Make and share this Goat Cheese Chicken Meatballs recipe from Food.com.
Provided by LuvDill
Categories Chicken
Time 25m
Yield 20 meatballs, 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix first five ingrediants together. Form mixture into small balls, place in refridgerator for aprx 30 minutes to firm.
- Heat olive oil in skillet (medium heat).
- Add meatballs to skillet, turning over frequently until cooked through (no pink).
Nutrition Facts : Calories 427.8, Fat 17.9, SaturatedFat 5.6, Cholesterol 143.5, Sodium 474.9, Carbohydrate 30.3, Fiber 1.9, Sugar 3, Protein 34.5
CHEESY CHICKEN PARMESAN MEATBALLS
This one-dish dinner takes inspiration from chicken Parmesan, but eliminates the fuss of breading and frying chicken cutlets. Instead, chicken meatballs are the star, delivering an equally comforting and satisfying meal. The unexpected secret to these tender meatballs is tofu, which keeps them juicy. Simply press pieces of tofu between your fingertips to create small crumbles that resemble ground meat. The addition of ricotta creates a creamy texture, as well as great flavor. The meatballs are simmered in marinara sauce with red bell peppers, which infuse the sauce with fresh flavor and natural sweetness. Sharp and tangy provolone completes the dish, although mozzarella could be used for milder flavor. Enjoy over buttered egg noodles, or with crusty bread to sop up the sauce.
Provided by Kay Chun
Categories dinner, casseroles, meat, meatballs, one pot, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees. In a large bowl, combine tofu, ricotta, Parmesan, bread crumbs, egg, garlic, oregano, 2 teaspoons salt and 1 teaspoon pepper, and mix until well combined. Add chicken and gently mix to incorporate. Lightly wet hands to prevent meatball mixture from sticking, then roll into 24 (1 1/2-inch) golf ball-size rounds.
- In a Dutch oven, heat oil over medium. Add bell peppers, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add marinara sauce and meatballs, and stir gently to coat the meatballs in the sauce. Bring to a boil, cover and transfer to the oven to bake until meatballs are cooked through, 20 minutes.
- Top with provolone slices, slightly overlapping, and bake until cheese melts, about 3 minutes longer.
- Serve meatballs, peppers and sauce over egg noodles. Garnish with parsley, if using.
FIG AND GOAT CHEESE AIR-FRIED MEATBALLS
Saucy cocktail meatballs are always the first appetizer to be eaten. In this dish, the sweet flavor of the fig glaze goes perfectly with the pork and tangy goat cheese. -Kim Banick, Turner, Oregon
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- Preheat air fryer to 350°. In a large bowl, combine bread crumbs and eggs. Add sausage; mix lightly but thoroughly. Divide into 18 portions. Shape each portion around 1/2 teaspoon cheese to cover completely. in batches, place meatballs on a greased tray in air-fryer basket. Cook until cooked through, 25-30 minutes., Meanwhile, in a large saucepan, bring vinegar, sugar, cinnamon, cloves and star anise to a boil. Reduce heat; simmer 5 minutes. Discard cinnamon, cloves and star anise. Add figs; cook until softened, 8-10 minutes. Remove from heat; cool slightly. Transfer to a blender. Add 1/2 cup water; process until almost smooth. Serve with meatballs. If desired, top meatballs with chopped chives. , Freeze option: Freeze cooled meatballs and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add a little water if necessary.
Nutrition Facts : Calories 97 calories, Fat 6g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 175mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 4g protein.
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