Chicken Kiev Meatballs

Chicken Kiev Meatballs are simple to make and great for a weekend dinner. Tender juicy chicken meatballs wrapped around butter, parsley, and garlic

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Course: Main Course

Cuisine: American

Keyword: Chicken kiev meatballs, chicken meatballs

Servings: meatballs

Calories: 154kcal

Author: Dawn Yucuis

Take the softened butter and mix in the minced garlic and parsley. Once you have it all mixed together, place the butter on some plastic wrap. Roll the butter up in the plastic wrap and form a "log" that is about 8 to 10 inches long. Place in the refrigerator or freezer until it is hard.
Take the ground chicken and mix in the salt and pepper. Divide the chicken into 20 equal amounts.
Once the butter is hard, remove it from the refrigerator and cut it into 20 pieces.
Take one of the ground chicken portions that you have divided and wrap the ground chicken around the butter, and continue until you have 20 meatballs.
Once the meatballs are formed place in the refrigerator for at least 30 minutes.
Once the meatballs are chilled set up your breading station. Add the flour, eggs with water, and bread crumbs into individual bowls.
Preheat oven to 375 degrees F.
First, roll your meatballs in the flour, then the egg and water mixture, then into the bread crumbs, and then you will repeat the eggs and bread crumbs.
Line a baking pan (I used a jelly roll pan) with aluminum foil. Spray with a non-stick cooking spray. Set the chicken Kiev meatballs on the prepared pan. Set in the refrigerator for about 15 minutes to 30 minutes.
Remove from the refrigerator and spray with the non-stick cooking spray.
Bake for 30 minutes, flip after 15 minutes.

Use real butter for the better flavor
Make sure to refrigerate/freeze butter before making meatballs.
When rolling the chicken Kiev meatballs in the eggs and bread crumbs, divide them into batches. Start out with 2 eggs with 2 tablespoons of water and 1 cup of bread crumbs, and roll the first 10 meatballs. After the first 10 are completed. Add the other 2 eggs with 2 tablespoons of water and the other cup of bread crumbs.
Store leftovers in the refrigerator for 3 to 4 days.
These meatballs freeze well. Freeze them in an airtight container for up to 3 months.

Nutrition information is an estimate and may vary with brands of ingredients used.