These tender chicken balls are seasoned with Parmesan cheese and herbs and remain tender thanks to the gelatin.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Gennaro Contaldo | 2014-04-23 18:30:00 |  839,722 Views |
Perfect Chicken Meatballs | Gennaro Contaldo
Serious Eating / Yvonne Ruperti
Spaghetti and meatballs is not a recipe you would normally associate with chicken. Red meat dominates this simple Italian dish with its robust flavor and juicy fatty texture. I never thought that substituting chicken could be a satisfying alternative until I started working on this recipe. I discovered that chicken is not only a great alternative but its lighter qualities elevate a simple rustic dish like spaghetti and meatballs to something more sophisticated.
But that’s not to say that chicken doesn’t have its own problems. By substituting chicken you’re sacrificing both flavor and texture. Chicken is very bland compared to beef and because it’s leaner chicken meatballs tend to be dry. Packing ground chicken into meatballs can also result in a doughy texture. I decided to address both of these issues (and give myself an excuse to eat a ton of meatballs) by mixing up a few batches of meatballs using a favorite beef meatball recipe and baking a few rounds of test meatballs.
