Spicy Chicken Meatballs
(adapted from Home Cooking in Montana)
Print this recipe
1 large potato, peeled and boiled
2 tablespoons milk
3 garlic cloves, minced
1 tablespoon paprika
2 teaspoons cumin
cayenne pepper, to taste (optional)
salt & pepper, to taste
1/4 cup fresh parsley, chopped
1 lb ground chicken
1 egg
1/3 cup to 1/2 cup flour
oil, for frying (I used peanut oil)
Bring a pot of water to a boil. Meanwhile, wash and peel the potato. Cut the potato in four large pieces. When the water reaches a boil, toss the potato in and continue to cook until done, about 8-10 minutes. When the potato is ready, drain into a colander and transfer the potato to a large mixing bowl with the milk. With a potato masher or fork, mash the potato until smooth. Now, add the garlic, paprika, cumin, cayenne, salt, pepper, and parsley to the bowl and mix. Mix in the ground chicken and egg.
Add a half cup of flour to a bowl. With floured hands, take a tablespoon or two of the mixture, dredge it in the flour, and roll the mixture into a ball. Place each meatball on wax paper on a large baking sheet. Repeat this process until you’ve used up all the meat.
Heat an inch worth of oil in a large pot. When ready, add the meatballs to the pot. After a couple minutes, turn the meatballs over and cook on the other site. Continue frying until golden, or about 7 minutes. Serve with tomato sauce, yogurt, ketchup, or enjoy plain.
Serves 4-6