Pan-Fried Chicken & Pork Mini Meatballs
Their light and wholesome nature make them the ideal canvas for versatility – whether they take center stage as a satisfying main course, entice as appetizing finger food, or grace the party platter, each miniature morsel is a burst of delight.
Let these Pan-Fried Chicken & Pork Mini Meatballs be your next culinary triumph when entertaining guests or simply indulging in a delightful family meal. With every tender, pan-fried bite, I hope you'll create your own cherished memories, just as I did on that fateful evening in my kitchen.
Ingredients
- 8 oz boneless skinless chicken breast about 1 breast, or ground chicken
- 12 oz boneless pork chops about 2 pork chops, or ground pork
- 2 large eggs
- 1 cup Italian breadcrumbs
- 1 teaspoon garlic powder
- 2 garlic cloves minced
- 1/4 teaspoon cayenne pepper adjust to taste
- 2 tablespoons soy sauce optional, for extra umami flavor
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
Instructions
- Prepare the Meat: Cut the chicken breast, pork chops, and garlic cloves into small pieces and place them in a food processor. Pulse the meat until it forms a finely ground mixture. Transfer the ground chicken and pork to a mixing bowl. If you already have ground chicken or pork, you can skip this step.
- Combine the Ingredients: To the bowl with the ground meat, add the eggs, Italian breadcrumbs, garlic powder, and cayenne pepper. If you desire an extra burst of umami, include the optional soy sauce at this stage. Mix all the ingredients together thoroughly, ensuring an even distribution of flavors.
- Shape the Mini Meatballs: Take small portions of the meat mixture and roll them into bite-sized meatballs, about 1 inch in diameter.
- Pan-Fry the Meatballs: In a large skillet, heat the olive oil and butter over medium heat. Once the butter is melted and the pan is hot, add the mini meatballs to the skillet in a single layer, leaving some space between each one. You may need to fry them in batches depending on the size of your skillet.
- Cook the Meatballs: Pan-fry the mini meatballs for about 5-6 minutes, turning them occasionally to ensure even browning on all sides. Cook them until they are fully cooked through and reach an internal temperature of 165°F (74°C).
- Optional Glaze: If you want to add an Asian glaze, you can mix 2 tablespoons of soy sauce with 1 tablespoon of honey. After the meatballs are cooked, drizzle the glaze over them in the skillet and toss gently to coat.
- Serve and Enjoy: Once the meatballs are cooked and glazed (if desired), transfer them to a serving plate and garnish with an herb of your choosing (I used parsley). They can be served as appetizers, a main course, or as a delicious addition to pasta, rice, or salads. These pan-fried mini meatballs are bursting with flavor and sure to be a crowd-pleaser!
Notes
Storage:
Refrigeration: Store any leftover meatballs in an airtight container in the refrigerator for up to 3-4 days.
Freezing: These meatballs freeze well. Place them in a single layer on a baking sheet lined with parchment paper and freeze until solid. Transfer to a freezer-safe container or bag for up to 2 months.
Reheating:
Stovetop: To reheat, place the desired number of meatballs in a skillet over medium-low heat with a splash of water or broth. Cover with a lid and gently heat until warmed through, occasionally turning them to prevent sticking.
Oven: Arrange the meatballs on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
Serving Sizes:
Appetizers: As appetizers or finger food, plan for approximately 4-5 meatballs per person.
Main Course: For a main course, consider serving 8-10 meatballs per person, accompanied by sides like rice, noodles, or a fresh salad.
Party Platters: When serving these meatballs at gatherings or parties, estimate around 3-4 meatballs per person if they are part of a larger spread of dishes.