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–+ servings

Homemade Chicken Meatballs Recipe

Somjit Najaireeb
Homemade chicken meatballs taste and feels so different from commerically made ones. These tender, slightly springy chicken meatballs are delicious and almost melt-in-the-mouth.
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Prep Time 20 mins
Cook Time 20 mins
Chill Time 2 hrs
Course Ingredient
Cuisine Asian, Chinese
Servings 50 coin-sized chicken meatballs
Calories 26 kcal

Equipment

  • Food Processor
  • Wok
  • Stainless basin
  • Hand Whisk
  • Cling Wrap
  • Large strainer

Ingredients

  • 950 g chicken breast meat, washed, cleaned and chilled
  • 6 tbsp tapioca flour
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ tbsp sugar
  • 1 tbsp garlic powder
  • ½ tsp pepper
  • 2 tbsp light soy sauce
  • ice cubes, to process with the chicken meat

Instructions
 

Prepare the Seasonings

  • In a large mixing bowl, with a whisk, mix together tapioca flour, baking powder, salt, sugar, pepper and garlic powder. Set aside.
  • Remove the chicken bones. Trim the chicken skin as well (optional). Cut the chicken breast meat into smaller cubes for processing.
  • Divide the chicken into 2 equal batches.

Processing Chicken Meat

  • In a food processor, blend together one batch of chicken meat and 3 ice cubes for 25 seconds, or until smooth.
  • Add in 1 tbsp of light soy sauce and half of the mixed flour.
  • Cover the food processor and continue to blend the mixture for another 20 seconds.
  • Add in 3 ice blocks, and continue to blend for 20 more seconds, or until fluffy and smooth.
  • Transfer the chicken meat to a large mixing bowl. Repeat the steps for the second batch of cubed chicken meat.
  • Seal the processed chicken meat with cling wrap and chill in the fridge for 4 hours, or 2 hours in the freezer.

Pre-Cooking Chicken Meatballs

  • Prepare a pan of simmering water, a basin of cold ice water, and a bowl of warm water. Maintain the temperature of the simmering water. Ensure it does not go into a rolling boil.
  • Take out and stir the chilled chicken meat.
  • Make round balls from the processed chicken meat. Shape and squeeze a handful of chicken meat through the index finger and thumb. Scoop the chicken meatball with a spoon and gently drop it into the simmering water. Return the spoon into the bowl of warm water.
  • Repeat the previous step until all the processed chicken meat is finished.
  • With a strainer, carefully remove the chicken meatball that are floating. Transfer them to the basin of cold water. Allow the chicken meatball to soak for 5 - 8 minutes.
  • Strain the chicken meatballs. Allow them to rest in the strainer until cooled to room temperature.
  • The chicken meatballs are ready to be used, or stored for up to 3 days.

Video

Notes

Important:

  • The chicken meatballs are not safe to consume as-is. The simmering water cooks the meatball enough to hold its shape, but not enough to kill the bacteria in raw chicken. They need to be cooked in another recipe or boiled/ steamed until well-cooked before serving.
  • A food processor is highly recommended. A blender is not recommended as it needs water to finely blend the chicken meat. This may result in wet and diluted chicken meat, as opposed to fluffy and smooth processed chicken.
  • Simmering water is used for 2 reasons:
    • the gentle boil maintains the chicken meatballs' shape
    • slowly cooking the chicken meat locks in most of its flavour so it's not lost in the water.

Storage Instructions:

  • Can be used in any recipe immediately.
  • Can be stored in air-tight containers once cooled in the fridge for up to 3 days.
  • Freezing is not recommended as ice crystals will alter the texture as they are thawing.

Nutrition

Calories: 26kcalCarbohydrates: 1gProtein: 4gFat: 1gSaturated Fat: 1gTrans Fat: 1gCholesterol: 12mgSodium: 117mgPotassium: 75mgFiber: 1gSugar: 1gVitamin A: 6IUVitamin C: 1mgCalcium: 6mgIron: 1mg
Keyword chicken breast, chicken meatball, chicken soup, meat ball, meatball
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