Wednesday, April 20, 2011

Chicken Meatballs

I modified what my dad does to make his meatballs, he uses beef. I don't like beef, and I wanted to add more spices...and his recipe relies on "add a little of this, a little of that".
I like details and specific measurements.

1 lb ground chicken
1 egg
1/2 C grated parmesan cheese
1/2 C bread crumbs
1/4 C chopped white onion
3 cloves garlic minced
2 tsp dry parsley
1 tbs dry basil
2 tsp dry oregano

  1. In a large bowl, combine everything together.
  2. Use your hands to make sure everything is combined well.
  3. Form into balls.
  4. Add balls to large pot of red sauce.
  5. Cook on med-low heat for at least 3 hours. The longer, the better. The flavors get a chance to meld together.
  6. Enjoy!
I have never cooked my meatballs first before putting them in sauce, I think they have a really nice soft texture and even better flavor being cooked in sauce. If you don't have sauce or time to cook them in, I'm sure you can google how to cook them in the oven or on the stove!

Shredded Buffalo Chicken

I stick this in the crockpot (2-3 hours on high or 6-8 hours on low). I stick it in tacos, you could probably do sandwiches or eat it by itself.

2 lbs chicken breasts
1 12oz bottle of hot sauce (I prefer Frank's Red Hot Sweet Heat, some kick but not bad)
1/2 packet of Hidden Valley Ranch Powder Mix
2 tbs butter

  1. Add chicken, hot sauce, and ranch mix to crockpot.
  2. Cook on low for 1.5-2 hours on high or 5-6 on low.
  3. Using 2 forks, shred the chicken breasts in the crockpot.
  4. Add 2 tbs of butter to crockpot.
  5. Cook for addition 1-1.5 hours on high, or 1.5-2 hours on low.
  6. I like to mix/stir every so often to make sure everything is covered, but its not necessary.
  7. Enjoy !
This also reheats well. You can pretty much cook it for however long on low, but you might want to add some more hot sauce to prevent it from getting dry.