Crispy Roast Chicken Meatballs

You can never have too many rotisserie chicken meals in your dinner rotation. A whole roasted chicken is a wonderful thing: juicy meat, crispy skin. But the real joy is in those lovely leftovers! Try it in a salad or a pasta bake, a hearty stew or a warming chicken soup. If you fancy taking things up a notch, you can use leftover roast chicken to make meatballs, dim sum, or lasagna.

Rotisserie chickens are juicy, tender, inexpensive, and incredibly flavorful. It is the perfect shortcut to getting dinner on the table in a hurry.

That’s the wonderful thing about chicken, it’s great as a leftover, and if not seasoned too specifically, can be repurposed for multiple different recipes.

Even store-bought leftover rotisserie chicken can make a great second meal if you get creative. Using up your leftovers is also a great way to cut down on food waste. Using leftover chicken reduces the cooking time of many recipes, which is another great thing to free up time.

Crispy roast chicken meatballs are so good served with pasta and sauce.

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Crispy Roast Chicken Meatballs

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Rating: 5
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Cuisine

American

Keyword

crispy roast chicken meatballs

Servings

MEATBALLS MetricUS Imperial

Ingredients

Meatballs

• 250 gm roasted chicken, shredded & chopped slightly
• 1 cup leeks, finely chopped
• 1 Tbsp olive oil
• 40 gm Gouda cheese
• 30 gm (about 3 Tbsp) fine breadcrumbs
• 25 gm Parmesan cheese
• 2 eggs, beaten
• 1/2 tsp Italian seasoning OR to taste
• 1/2 tsp salt
• 1/4 tsp pepper

Breading & Frying

• 1 egg, beaten
• panko breadcrumbs
• vegetable oil for frying

Cuisine American Keyword crispy roast chicken meatballs Servings MEATBALLS MetricUS Imperial Ingredients Meatballs 250 gm roasted chicken, shredded & chopped slightly 1 cup leeks, finely chopped 1 Tbsp olive oil 40 gm Gouda cheese 30 gm (about 3 Tbsp) fine breadcrumbs 25 gm Parmesan cheese 2 eggs, beaten 1/2 tsp Italian seasoning OR to taste 1/2 tsp salt 1/4 tsp pepper Breading & Frying 1 egg, beaten panko breadcrumbs vegetable oil for frying

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Shred & slightly chop roast chicken. Finely chop leeks & sauté in a Tbsp of olive oil. In a large bowl, place chicken, leeks, eggs, breadcrumbs, parmesan cheese, Italian seasoning, salt & pepper. Combine mixture well.
2. Cut gouda cheese into 1/2-inch cubes. Divide the meat mixture into 12-13 portions. Take a portion of the meat mixture & flatten it in the palm of your hand to form a shell. Divide gouda between meatball portions. Place a portion of gouda in the center of each & seal the mixture around it to form a meatball. Place meatballs on a parchment lined baking tray.
3. Beat egg for the breading in a small bowl. Pour the breadcrumbs in another. Heat oil in a skillet. Once the oil is hot, dip each meatball first in egg & then in the breadcrumbs. Fry the meatballs until golden brown, keeping in mind that there is egg in the filling that needs to be cooked.
4. Transfer meatballs to a plate lined with paper towel. Nice to serve with egg noodles & pasta sauce.