Chicken Thigh Meatball
with Banvit
Create Wonders
Chicken Thigh Meatball
3 pieces Banvit Grill Pan (total approximately 300 gr)
1 onion
1 tablespoon olive oil
1 tablespoon pepper paste
1 teaspoon cumin
10 sprigs parsley
7 sprigs dill
3 tea glasses boiled rice (you can also use leftover rice)
1 egg
1 teaspoon cinnamon
2 cloves
2 teaspoons allspice
1 teaspoon meatball spice
2 cloves garlic
2 teaspoons salt
2 teaspoons black pepper
3-4 servings
Zorluk Seviyesi:
Beginner
Preparation
- Chop 1 onion roughly and process it in a food processor, then transfer to a bowl.
- Grind the Grill Pan meats in the processor until it becomes minced, and set aside half.
- Add 1 tablespoon of olive oil to a pan you've heated and sauté half of the chicken mince.
- Add the onions to the sautéed chicken mince. Also add 1 tablespoon of pepper paste, 1 teaspoon of cumin, a teaspoon of salt and black pepper, and sauté for another 1-2 minutes, then let it cool.
- Take the remaining raw chicken mince into a bowl and add 3 tea glasses of boiled rice, 2 crushed garlic cloves, 1 egg, 2 teaspoons of allspice, 1 teaspoon of cinnamon, 1 teaspoon of meatball spice, 1 teaspoon of salt, 1 teaspoon of black pepper, and crush and add 2 cloves' buds. Finely chop 10 sprigs of parsley and 7 sprigs of dill and add them to the mixture.
- Finally, add the cooled sautéed chicken mince and mix all the ingredients well.
- In a wide pot, pour sunflower oil to fry and turn the heat on. Take a handful of the meatball mixture, shape it into a slightly flat ellipsoid with your hands, and place it in the hot oil.
- Fry for a few minutes until it turns golden yellow. Remove and place on a strainer to drain excess oil. Your crispy fried chicken drumsticks meatballs are ready. Enjoy your meal.
